Crispy Smashed Sage Potatoes (Print Version)
# Ingredients:
→ For the Potatoes
01 -
1 lb baby potatoes (white or red)
02 -
2 tbsp avocado oil
03 -
kosher salt and pepper
→ For the Brown Butter Sage
04 -
3 tbsps butter (unsalted)
05 -
1 cup sage leaves
06 -
flaky salt (optional)
# Instructions:
01 -
Preheat the oven to 425°F.
02 -
Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 12 to 15 minutes.
03 -
Drain the potatoes and let them cool slightly. Transfer to a large baking sheet lined with parchment paper. Use the bottom of a glass jar or cup to press down on the potatoes to smash them into flat patties.
04 -
Drizzle with avocado oil and season well with salt and pepper. Transfer to the oven and bake for 35-40 minutes, until deeply browned and crispy.
05 -
Heat up a small saucepan over medium heat. Add the butter and let it melt, stirring constantly with a silicone whisk or spatula until bubbling and browned. During the last minute, add the sage leaves and let them fry in the butter. Set aside.
06 -
Transfer the potatoes to a platter and drizzle with the sage leaves and brown butter. Season with flaky salt if needed.
# Notes:
01 -
Watch the butter carefully while browning - it can burn quickly
02 -
Make sure potatoes are completely tender before smashing
03 -
You can boil the potatoes ahead of time