I absolutely love how this Incredible Smashed Potatoes with Sage Butter Recipe turns out every single time. The crispy golden edges and fluffy interiors make it a side dish that almost steals the show at my dinner table. Whether you’re cooking for a cozy family meal or a festive gathering, these potatoes bring comfort and elegance in equal measure.
You’ll find that the secret here is in the sage butter – it adds this deep, nutty, slightly earthy flavor that pairs beautifully with the crunch. When I first tried this recipe, I was hooked on how simple ingredients come together to create such an incredible taste experience. Trust me, this one’s worth every minute in the kitchen!
Why You’ll Love This Recipe
- Perfect Texture: Crispy on the outside, fluffy on the inside – potatoes done right every time.
- Simple Ingredients: You’ll find everything at your local grocery store, no fancy prep needed.
- Flavor Boost: Sage butter adds a sophisticated earthiness that elevates the dish.
- Versatile Side: Works beautifully with all kinds of mains, from roast chicken to grilled veggies.
Ingredients You’ll Need
These ingredients are straightforward but play off each other wonderfully to give you incredible smashed potatoes with that unforgettable sage butter flavor. I like to choose small potatoes that roast evenly and high-quality butter to get those rich nutty notes just right.
- Small potatoes: Choose uniform sizes so they cook evenly; baby roasting potatoes or Yukon Golds are my favorites for their creamy texture.
- Olive oil: Use a good quality one to drizzle generously for crispy edges.
- Salt and pepper: Essential for seasoning, don’t be shy with salt especially when boiling the potatoes.
- Toasted pine nuts: These add a lovely crunch and nutty flavor that complements the sage butter perfectly.
- Butter: Salted butter works best here—it adds the perfect amount of seasoning and richness.
- Sage leaves: Fresh sage is the star herb—fried in butter, it brings that amazing aroma and taste.
Variations
I love playing around with this recipe depending on the season or what’s in my pantry. Feel free to tweak the flavors to suit your mood or dietary needs—it’s all about making this recipe your own!
- Herb Swap: If you’re not a fan of sage, try rosemary or thyme in the butter for a different but still delicious herbal note—I’ve done both with great results.
- Garlic Addition: Add a couple of smashed garlic cloves to the butter while it’s melting for a subtle garlicky aroma that your family will love.
- Dairy-Free Version: Swap butter for a good olive oil-based sage drizzle if you need this to be vegan or dairy-free; the smash and roast technique still shines.
- Nut-Free: Leave out pine nuts and maybe toss on a sprinkle of toasted breadcrumbs instead for crunch if allergies are a concern.
How to Make Incredible Smashed Potatoes with Sage Butter Recipe
Step 1: Boil Until Tender
Start by placing your small potatoes into a large pot and cover them with plenty of cold water—around 3 to 4 liters. I like to add about ¾ cup of table salt to the water, which might sound like a lot, but it seasons the potatoes beautifully from the inside out. Bring the water to a boil and then reduce it to a simmer; cook the potatoes until you can easily slide a fork through them, which usually takes about 25 minutes depending on size. Let them drain and sit for 5 minutes to release steam—this helps the potatoes dry out slightly for better roasting later.
Step 2: Smash and Season
Place those tender potatoes on a baking tray and gently press each one down with the bottom of a glass or plate until it’s flattened but still holds together. Don’t be afraid to be generous with your olive oil—this is what creates those irresistible crispy edges we all crave. Drizzle the olive oil all over the smashed potatoes, making sure it seeps into the cracks. Then sprinkle on a healthy pinch of salt and pepper. This is the moment when the magic starts to happen!
Step 3: Roast to Crispy Perfection
Pop your tray into the oven preheated to 400°F (about 200°C) and roast for around 30 to 40 minutes. Keep an eye on them—ideally, you want golden, crispy edges with still-fluffy potato inside. I personally like mine just on the edge of extra crisp without turning hard or dry, but that’s up to your preference. The flexibility here means you can adjust roasting time and oil amount to your taste.
Step 4: Make Your Sage Butter
When your potatoes are nearly done, melt the butter in a skillet over medium heat. I prefer stainless steel pans here so I can watch the butter closely as it foams and changes color. Once it’s sizzling, toss in the sage leaves and swirl the pan gently, letting the butter bubble and crackle. The butter will quiet down after a few minutes, and you’ll see brown bits forming at the bottom—that’s when you know the sage butter is ready. Just be careful not to burn it; it should smell nutty and delicious, not burnt or bitter.
Step 5: Assemble and Serve
Transfer your crispy smashed potatoes to a serving plate, sprinkle the toasted pine nuts over the top, then spoon the fragrant sage butter and crispy leaves all over. I like to add just a finishing sprinkle of flaky sea salt for a lovely crunch and extra seasoning punch. Dig in while they’re warm and enjoy that perfect combination of creamy, crispy, and buttery goodness!
Pro Tips for Making Incredible Smashed Potatoes with Sage Butter Recipe
- Salted Boiling Water: Adding salt to the boiling water seasons the potatoes from within, giving them a better flavor base.
- Uniform Potato Size: Picking similarly sized potatoes ensures even cooking so no one bites into an undercooked chunk.
- Watch the Butter: I’ve learned to watch for the butter foam and brown bits closely to avoid burning the sage and keep that nutty flavor.
- Press Gently, Not Squash: Press your potatoes firmly but don’t smash them to bits; you want them to stay intact and puff up inside.
How to Serve Incredible Smashed Potatoes with Sage Butter Recipe
Garnishes
I love topping these potatoes with toasted pine nuts because they add a toasty crunch and nutty flavor that complements the sage butter perfectly. A sprinkle of flaky sea salt right at the end also elevates the texture. Sometimes I toss on a little fresh parsley for color and freshness, but it’s totally optional.
Side Dishes
This recipe pairs wonderfully with roast chicken, grilled steak, or even a hearty vegetable medley. My family always enjoys it alongside garlic green beans or a crisp mixed salad to balance the richness. It’s also fantastic with a simple seared salmon for an easy weeknight dinner.
Creative Ways to Present
For holidays or special dinners, I like to serve these smashed potatoes on a rustic wooden board with fresh sage sprigs scattered around. You can also pile them in a beautiful ceramic dish and drizzle the sage butter right before serving for a dramatic, luscious look. Adding some edible flowers really wows guests and makes the plate pop with color.
Make Ahead and Storage
Storing Leftovers
I store leftover smashed potatoes in an airtight container placed in the fridge for up to 2 days. They keep surprisingly well but the crispiness fades over time. When reheating, you can revive some crunch by reheating in an oven or air fryer instead of the microwave.
Freezing
To be honest, I don’t usually freeze these because the texture doesn’t stay quite the same after thawing. But if you want to, flash freeze the smashed potatoes on a tray, then store in freezer bags. Reheat directly in the oven from frozen for best results.
Reheating
For me, the best way to reheat leftovers is in a 375°F (190°C) oven for about 10-15 minutes, which brings back that much-loved crispiness. Air fryers also work beautifully here. Avoid the microwave if you want to keep things crispy and delicious.
FAQs
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Can I use large potatoes for this recipe?
While you can, I recommend small potatoes because they cook more evenly and hold their shape better when smashed. If using larger potatoes, cut them into chunks before boiling to speed cooking.
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How do I know when the sage butter is done?
You’ll see the butter foam begin to settle and brown bits form on the skillet’s bottom without burning. It will smell nutty and fragrant but not bitter. This usually takes 3-4 minutes on medium heat.
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Can I make this recipe vegan?
Absolutely! Swap the butter for a good-quality olive oil or vegan butter, and omit the pine nuts if you prefer. Using crisp fried sage leaves in olive oil still delivers great flavor.
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What type of potatoes works best for smashing?
I love using Yukon Gold or baby roasting potatoes because they roast beautifully and have a creamy inside. New potatoes also work well—just make sure they’re all similar in size for even cooking.
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How much olive oil should I use?
It might seem like a lot, but I found that about ¼ cup drizzled over the potatoes before roasting does the trick to get them crispy without being greasy.
Final Thoughts
This Incredible Smashed Potatoes with Sage Butter Recipe has become one of my absolute go-to sides because it’s simple, impressive, and full of comforting flavor. I love how it manages to feel fancy enough for guests yet takes minimal effort to make. You’ll enjoy the combination of crispy textures and rich, aromatic butter—your family and friends will agree it’s a winner. Give it a try next time you want to elevate your potato game without fuss!
Print
Incredible Smashed Potatoes with Sage Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 – 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Crispy on the outside and fluffy on the inside, these Incredible Smashed Potatoes with Sage Butter are a deliciously seasoned side dish. Roasted to golden perfection and topped with nutty browned butter, crisp sage leaves, and toasted pine nuts, this recipe elevates simple potatoes into a gourmet treat perfect for any meal.
Ingredients
Main Ingredients
- 900 grams small potatoes (about 2 pounds, preferably baby roasting potatoes or Yukon Gold)
- ¼ cup olive oil
- Salt and pepper to taste
Topping
- 2 – 3 tablespoons toasted pine nuts
- 120 grams salted butter
- 10 – 12 fresh sage leaves
Instructions
- Preheat the oven: Preheat your oven to 400°F (about 200°C) to prepare for roasting the potatoes.
- Boil the potatoes: Place the small potatoes in a large pot and cover with 3 to 4 liters of cold water. Add ¾ cup of table salt for seasoning. Bring to a boil, then reduce heat and cook until a fork easily pierces the potatoes, about 25 minutes depending on size.
- Drain and steam off: Drain the potatoes and let them sit for 5 minutes to release steam, which helps dry the surface for crisping.
- Smash the potatoes: Arrange the potatoes on a baking tray and gently press each one down using the bottom of a glass or plate until flattened but still in one piece to maximize surface area for crisping.
- Oil and season: Drizzle the olive oil generously over the smashed potatoes, ensuring the oil reaches all the nooks and crannies. Season well with salt and pepper to your taste.
- Roast: Roast in the preheated oven for 30 to 40 minutes until golden and crisp on the outside, while maintaining fluffiness inside. Adjust roasting time based on your preferred crispness.
- Prepare sage butter: While potatoes are finishing, melt the butter in a stainless steel skillet over medium heat. When sizzling, add sage leaves and swirl the pan continuously. Cook for 3 to 4 minutes until the butter turns nutty brown and the sage leaves become crisp, but avoid burning.
- Serve: Transfer the crispy smashed potatoes to a serving plate, sprinkle with toasted pine nuts, and spoon the sage-infused browned butter and crispy sage leaves over the top. Finish with flaky sea salt to taste. Serve immediately and enjoy!
Notes
- Potatoes: Use varieties like Agria, Yukon Gold, or new potatoes that roast well. Choose uniformly sized potatoes for even cooking.
- Pine nuts: Toast pine nuts in a skillet over medium-high heat until lightly golden, tossing frequently to prevent burning.
- Butter: Salted butter is recommended to add depth of flavor and seasoning to the potatoes.
Nutrition
- Serving Size: 1 serving (approx. 180 grams)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
