Description
Crispy Brown Butter Sage Smashed Potatoes are a delightful side dish that combines tender roasted potatoes with a crispy, flavorful brown butter and fresh herb topping. Potatoes are slowly roasted in apple cider and white wine or chicken broth, then smashed and roasted to golden perfection with parmesan, garlic powder, sage, and thyme. This recipe yields a comforting yet elegant dish bursting with textures and savory flavors.
Ingredients
Scale
Potatoes and Roasting Liquid
- 1 pound small to medium potatoes (Yukon or Russet)
- 2 cups apple cider
- 1 cup chicken broth or dry white wine
- Sea salt and black pepper, to taste
Topping
- 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 Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Roast Potatoes in Liquid: Arrange the whole potatoes in a covered casserole dish. Pour the apple cider and your choice of chicken broth or dry white wine over the potatoes. Cover the dish with a lid and roast for 45 minutes, or until the potatoes become very soft when pierced with a fork.
- Smash Potatoes and Add Toppings: Increase the oven temperature to 425°F (220°C). Remove the potatoes from the casserole and place them on a baking sheet. Using the back of a fork or a potato masher, gently smash each potato to flatten it somewhat. Drizzle the smashed potatoes with olive oil, place slices of butter evenly on top, then sprinkle with grated parmesan cheese and garlic powder. Finally, add the fresh sage leaves and chopped thyme to the potatoes.
- Roast to Crisp: Roast the potatoes in the oven for an additional 20 to 25 minutes, until the edges are crispy and golden brown. This step creates the delicious crispy texture characteristic of this dish.
- Finish and Serve: Remove from the oven and spoon the melted brown butter and sage over the potatoes. Season generously with sea salt and freshly ground black pepper. Serve immediately, optionally garnishing with the crispy herb bits left on the tray for extra flavor and texture.
Notes
- Choose Yukon or Russet potatoes for the best texture and flavor.
- The apple cider and broth/wine roasting liquid infuses the potatoes with subtle sweetness and depth.
- Using fresh sage and thyme is recommended for vibrant herbal flavor.
- Adjust salt and pepper to taste after roasting to avoid over-seasoning during cooking.
- For a vegetarian version, substitute chicken broth with vegetable broth or use only wine.
- Ensure potatoes are very soft before smashing to get a perfect tender interior.
Nutrition
- Serving Size: 1/6 of recipe (approx. 170g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg
