These crispy potatoes are the best mix of crispy texture and rich, nutty flavor, thanks to the brown butter and fresh sage. Perfect as a holiday appetizer or side, they bring warmth and savory depth to any festive table, impressing guests with minimal effort!
The Recipe:
Preheat the oven to 400°F.
Place potatoes in a pot of salted water. Bring to a boil and cook for about 15 minutes, or until fork-tender. Drain and let them cool slightly.
Arrange the potatoes on a baking sheet lined with parchment paper. Gently smash each one with the back of a fork or cup.
Drizzle of olive oil over the potatoes, then sprinkle with garlic powder, black pepper, and salt. Bake for 20-25 minutes, or until crispy and golden brown.
In a small skillet, add the butter and melt over medium heat. Add the remaining 1.5 tablespoons of olive oil and the diced sage. Continue to cook, stirring occasionally, until the butter turns golden brown and the sage is crisp (about 3-4 minutes). Add the remaining black pepper.
Drizzle the brown butter sage sauce over the crispy potatoes, and top with reserved fresh sage. Enjoy!
Brown Butter Sage Smashed Crispy Potatoes
Ingredients
- 1 pound mini potatoes
- 3 tablespoons unsalted butter
- 1/4 cup fresh sage leaves finely diced (reserve a few for garnish)
- 3 tablespoons olive oil divided: 1.5 tbsp for potatoes, 1.5 tbsp for butter sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper divided: 1/2 tsp for potatoes, 1/2 tsp for butter sauce
- 1 teaspoon salt
Instructions
- Preheat the oven to 400°F.
- Place potatoes in a pot of salted water. Bring to a boil and cook for about 15 minutes, or until fork-tender. Drain and let them cool slightly.
- Arrange the potatoes on a baking sheet lined with parchment paper. Gently smash each one with the back of a fork or cup.
- Drizzle of olive oil over the potatoes, then sprinkle with garlic powder, black pepper, and salt. Bake for 20-25 minutes, or until crispy and golden brown.
- In a small skillet, add the butter and melt over medium heat. Add the remaining 1.5 tablespoons of olive oil and the diced sage. Continue to cook, stirring occasionally, until the butter turns golden brown and the sage is crisp (about 3-4 minutes). Add the remaining black pepper.
- Drizzle the brown butter sage sauce over the crispy potatoes, and top with reserved fresh sage. Enjoy!
