I’m so excited to share this Crispy Brown Butter Sage Smashed Potatoes Recipe with you because it’s one of those side dishes that instantly turns any meal into a celebration. I love how these potatoes come out super tender on the inside with a perfectly crispy, golden crust on the outside, thanks to the magic of brown butter and fresh sage. Trust me, once you try this, you’ll want to make it for every family dinner or holiday gathering.
What makes this recipe truly special is the wonderful combination of flavors and textures—you get the richness from the brown butter, the savory sharpness of Parmesan, and that earthy, aromatic hit of fresh herbs. I first tried this recipe on a chilly fall evening, and my whole family went crazy for it! Plus, it’s great because the process is straightforward, and prepping the potatoes in apple cider and broth or wine adds a subtle sweetness and depth that you won’t find in your typical smashed potato dish.
Why You’ll Love This Recipe
- Irresistible Texture: Crispy edges meet fluffy interiors for the perfect bite every time.
- Flavorful Herb Infusion: Fresh sage and thyme shine alongside nutty brown butter for rich, complex flavor.
- Easy Prep and Roast: Minimal hands-on time with mostly roasting means less fuss, more flavor.
- Versatile Side Dish: Elevates any meal from weeknight dinners to festive occasions effortlessly.
Ingredients You’ll Need
Each ingredient in this Crispy Brown Butter Sage Smashed Potatoes Recipe plays an important role, combining to bring out a savory, herby, and buttery flavor that you can’t resist. When shopping, look for firm potatoes with thin skins—they steam and roast beautifully.
- Small to medium potatoes: Yukon gold or russet are perfect because they hold shape but become tender inside.
- Apple cider: Adds subtle sweetness and tang that gently flavors the potatoes from within.
- Chicken broth or dry white wine: Either works to deepen the savory notes during roasting.
- Sea salt and black pepper: Season simply to enhance natural flavors.
- Extra virgin olive oil: Helps crisp the smashed potatoes in the oven.
- Salted butter: Essential for that signature brown butter richness and mouthwatering aroma.
- Grated Parmesan cheese: Adds a nice salty, nutty crust when roasted.
- Fresh sage leaves: The star herb here—crisps up beautifully and infuses this dish with an earthy kick.
- Fresh chopped thyme: Complements sage with delicate, aromatic notes.
- Garlic powder: Gives a subtle background hint of savory warmth without overpowering.
Variations
I sometimes like to switch up this Crispy Brown Butter Sage Smashed Potatoes Recipe depending on what’s on hand or to fit the season. Feel free to customize it to suit your taste—it’s the kind of recipe where a little creativity goes a long way.
- Herb swaps: I’ve swapped sage for rosemary or added a pinch of crushed red pepper for a little heat with great results.
- Vegan version: Replace butter with vegan butter or olive oil and skip the Parmesan to make it dairy-free and still delicious.
- Add garlic cloves: Roasting whole garlic cloves alongside the potatoes adds an extra layer of mellow garlic flavor.
- Cheese variations: Try sharp cheddar or Gruyere for a different cheesy twist I’ve enjoyed at gatherings.
How to Make Crispy Brown Butter Sage Smashed Potatoes Recipe
Step 1: Roast Potatoes in Apple Cider and Broth
Preheat your oven to 400°F. Place your cleaned and whole potatoes in a covered casserole dish, then pour in the apple cider and chicken broth or white wine. Cover tightly with the lid, or foil if you don’t have one, and roast for about 45 minutes. The potatoes should be super soft and tender when you pierce them with a fork—this ensures they’ll smash easily without turning to mush later.
Step 2: Smash and Season with Herbs and Cheese
First crank your oven up to 425°F to get it nice and hot for crisping. Transfer the softened potatoes to a baking sheet and gently smash each one with the back of a fork or a potato masher—you want them flattened but still holding together. Drizzle the smashed potatoes evenly with olive oil, then add slices of butter on top. Sprinkle with Parmesan cheese, garlic powder, and scatter fresh sage and chopped thyme over everything, making sure some herb leaves get under the potatoes for maximum aroma.
Step 3: Roast Again Until Crispy and Golden
Place the baking sheet back into the oven for 20–25 minutes. You want to see golden brown, crispy edges and butter bubbling around the potatoes. This second roast is where the magic happens—the brown butter flavors intensify, and the herbs crisp up just right. Once done, spoon any melted butter and crispy sage leaves over the potatoes, then season with sea salt and freshly ground black pepper to taste. Serve immediately for best texture.
Pro Tips for Making Crispy Brown Butter Sage Smashed Potatoes Recipe
- Use uniform-sized potatoes: This ensures even cooking and smashing—no undercooked surprises.
- Don’t skip the apple cider: It adds a subtle sweetness that balances the butter and cheese perfectly.
- Watch the oven closely during crisping: Butter can burn quickly, so check after 20 minutes to avoid bitterness.
- Smash gently: Press just enough to flatten but keep the potato intact for a stunning, rustic look.
How to Serve Crispy Brown Butter Sage Smashed Potatoes Recipe
Garnishes
I love sprinkling extra crispy sage leaves on top as a garnish—it adds beautiful color and texture. Sometimes I also add a light dusting of more Parmesan or a sprinkle of flaky sea salt just before serving to amplify that salty, crunchy finish. Fresh thyme sprigs are a nice touch if you’re serving guests and want to impress.
Side Dishes
This recipe pairs wonderfully with roast chicken, pan-seared pork chops, or even a juicy steak. For a vegetarian meal, I often serve it alongside sautéed greens or a hearty lentil stew—its buttery crispiness balances those dishes perfectly. It’s also a delightful star on a holiday table if you’re looking to wow your crowd.
Creative Ways to Present
For special occasions, I’ve plated these smashed potatoes in single servings nestled into ramekins lined with the crispy sage leaves underneath. Another fun idea I discovered is to add a dollop of herbed sour cream or crème fraîche right on top before serving for an extra touch of indulgence. It’s an easy way to take this comforting side to the next culinary level.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though I bet you won’t!), store them in an airtight container in the refrigerator for up to 3 days. When storing, try to keep the herbs separated or added fresh during reheating to preserve their crispness and flavor.
Freezing
I’ve tried freezing the smashed potatoes, but they lose some crispness upon thawing. If you want to freeze them, flash freeze on a tray first so they don’t stick together, then transfer to a freezer-safe bag. Reheat in a hot oven to regain as much texture as possible.
Reheating
To reheat and keep that crunch, pop your leftovers back into a 400°F oven for about 10-15 minutes, turning once. Avoid microwaving as it tends to make the potatoes soggy instead of crispy. If you want to refresh the herb crispiness, add fresh sage leaves in the last few minutes of reheating.
FAQs
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Can I use other types of potatoes for this recipe?
Absolutely! Yukon gold and russet potatoes are ideal because they balance creamy insides with a crispy texture when roasted. You can also try red potatoes, but they might be a bit waxier and less fluffy inside. Just adjust roasting time based on the size and type for tender results.
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Is it necessary to use apple cider in the roasting liquid?
Apple cider really brings a subtle sweetness and complexity that elevates the dish, but if you don’t have any, you can substitute with plain water or more broth. The flavors won’t be as rich, but the potatoes will still be delicious.
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Can I make this recipe vegan?
Yes! Replace butter with a plant-based alternative and skip the Parmesan cheese or use a vegan Parmesan substitute. Use vegetable broth instead of chicken broth, and you’ll have a wonderful vegan-friendly side with the same great texture.
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How do I get the potatoes extra crispy?
Make sure to roast the smashed potatoes at a high temperature (425°F) with olive oil and butter. Don’t overcrowd the pan to allow air circulation and crisping. Also, flipping the potatoes halfway through the second roast helps them brown evenly.
Final Thoughts
This Crispy Brown Butter Sage Smashed Potatoes Recipe has become one of my favorite go-to sides because it’s simple yet full of incredible flavor and texture. It never fails to impress guests or make a weeknight dinner feel special, and I’m confident you’ll love it just as much as I do. Whether you’re a seasoned cook or new to the kitchen, these smashed potatoes offer a delicious and approachable way to elevate your meals. Give it a try—you’ll thank me later!
Print
Crispy Brown Butter Sage Smashed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Crispy Brown Butter Sage Smashed Potatoes combine tender roasted potatoes with a luscious brown butter and fresh herbs for a perfectly crispy and flavorful side dish. Infused with apple cider and chicken broth or white wine during roasting, then smashed and topped with parmesan, garlic, and herbs before finishing in the oven, they are sure to be a crowd-pleaser at any meal.
Ingredients
Potatoes and Roasting Liquid
- 1 pound small to medium potatoes (Yukon or Russet potatoes)
- 2 cups apple cider
- 1 cup chicken broth or dry white wine
Seasonings and Toppings
- Sea salt and black pepper, to taste
- 2-3 tablespoons extra virgin olive oil
- 1 stick (8 tablespoons) salted butter
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh sage leaves
- 2 tablespoons fresh chopped thyme
- 1 teaspoon garlic powder
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Roast the potatoes: Place the potatoes evenly in a casserole dish with a lid. Pour the apple cider and either chicken broth or dry white wine over the potatoes. Cover the dish with the lid and roast for 45 minutes until the potatoes become very soft and tender.
- Smash and season the potatoes: Increase the oven temperature to 425°F (220°C). Carefully remove the potatoes from the casserole dish, placing them on a baking sheet. Using the back of a fork or a potato masher, gently smash each potato to flatten it slightly. Drizzle the smashed potatoes with extra virgin olive oil. Top with slices of butter, then sprinkle Parmesan cheese, garlic powder, fresh sage leaves, and chopped thyme evenly over the potatoes.
- Roast until crispy: Return the seasoned potatoes to the oven and roast for 20-25 minutes, or until the edges are golden and crispy.
- Finish and serve: Spoon some of the melted butter and sage from the baking tray over the crispy potatoes. Season with sea salt and freshly ground black pepper to taste. For an elegant presentation, sprinkle additional crispy herbs on top before serving immediately.
Notes
- Using small to medium Yukon or Russet potatoes ensures even cooking and optimal texture.
- The apple cider and chicken broth or wine add a subtle depth of flavor to the potatoes during roasting.
- Be gentle while smashing the potatoes to keep them in one piece but allow for a crispy exterior.
- Fresh herbs like sage and thyme enhance the savory richness of the brown butter.
- Parmesan cheese adds a nutty, salty flavor and helps with crisping the potatoes.
- Serve immediately for the best texture since the potatoes will lose crispiness as they cool.
Nutrition
- Serving Size: 1/6 recipe (~150g)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
