Easy Smashed Potatoes with Sage

Standing in my kitchen, inhaling the nutty aroma of browning butter and crispy sage, I'm reminded why simple ingredients, treated with care, create the most memorable dishes. These smashed potatoes, with their golden-crisp edges and butter-soaked centers, have become my go-to when I want to elevate a weeknight dinner or impress weekend guests.

Last Sunday, I served these at a family dinner. My nephew, who usually pushes potatoes around his plate, asked for thirds. Sometimes the simplest recipes create the strongest memories.

Essential Elements

• Baby Potatoes: Red or white both work beautifully
• Quality Butter: For that perfect brown butter
• Fresh Sage: Don't even think about dried
• Good Salt: Flaky finishing salt makes magic
• Patience: The secret ingredient

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The Simple Art

Perfect Boil:

Start with well-salted water - it should taste like the sea. Your potatoes need this foundation of flavor. I've learned through countless batches that starting with cold water helps them cook evenly. Let them get truly tender; a knife should slide through like butter.

The Smash:

Here's where the magic begins. Let those potatoes cool just enough to handle, then give each one a gentle smash. I use the bottom of a mason jar - it gives the perfect pressure without destroying them. You want craggy edges; they'll become crispy glory in the oven.

Creating Magic

The Brown Butter Dance:

This part requires your full attention - no multitasking allowed. Watch as your butter transforms from pale yellow to golden to that perfect nutty brown. The foam will subside, little brown bits will appear at the bottom, and suddenly your kitchen smells like heaven. I ruined three batches before learning that constant stirring isn't optional - it's essential.

Sage Symphony:

Drop those fresh sage leaves into the browning butter and listen to them sizzle. They'll crisp up in seconds, becoming delicate and intensely aromatic. That first time I tried this, I burned the sage - now I know to watch for that moment when they turn dark green but not black.

The Roast:

High heat is your friend here. Those smashed potatoes need to hit a hot oven to develop their signature crispy edges. Every bump and ridge becomes a little pocket of crunch. Don't rush this part - let them get deeply golden. Your patience will be rewarded.

The Final Touch

This is where everything comes together:

• Transfer potatoes to a warm platter
• Drizzle with that fragrant brown butter
• Scatter those crispy sage leaves
• Finish with flaky sea salt
• Serve immediately while hot and crispy

Seasonal Inspirations

Winter Comfort

• Perfect alongside roast chicken
• Wonderful with slow-cooked beef
• Ideal for holiday tables
• Great with braised meats
• Divine with roasted vegetables

Spring into Summer

• Add fresh herbs like thyme or rosemary
• Serve with grilled fish
• Pair with summer salads
• Perfect for barbecue sides
• Great room temperature for picnics

Storage Secrets

• Best served fresh and hot
• Can be boiled and smashed ahead
• Store brown butter separately
• Reheat in hot oven to re-crisp
• Make extra - they vanish quickly

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Professional Insights

• Russets won't work here - too starchy
• Room temperature butter browns better
• Dry potatoes thoroughly after boiling
• Use a heavy-bottomed pan for butter
• Let sheet pan heat with the oven

These smashed potatoes have become my signature side dish, the one friends request whenever they come over. They prove that humble ingredients, treated with respect and a little technique, can become something extraordinary.

Whether you're serving them for a quiet family dinner or a special occasion, remember that good potatoes, like most good things in life, take a little time and attention. But oh, when those crispy edges meet that nutty brown butter and fragrant sage - pure kitchen magic.

And always make extra - the chef deserves those extra crispy bits.

Frequently Asked Questions

→ Which potatoes work best?

Small baby potatoes, either red or white, work best as they're the perfect size for smashing and getting crispy.

→ Why do you boil before roasting?

Boiling makes the potatoes tender so they smash easily and helps create a crispy exterior when roasted.

→ Can I make these ahead?

You can boil and smash the potatoes ahead, but roast and add the brown butter sage just before serving.

→ How do I know when the butter is browned?

The butter will turn golden brown and smell nutty - keep stirring and watch closely to prevent burning.

→ Can I use dried sage instead?

Fresh sage works best for frying and flavor. Dried sage won't crisp up the same way.