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
Scale
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
