Smashed potatoes may just be one of the best (and easiest) ways to make crispy potatoes. And the crispy parts of potato are just the best. These smashed sage potatoes have browned crispy edges and are then drizzled with brown butter and crispy fried sage. Made with minimal ingredients and ready in under an hour, these are a delicious winter side dish perfect for sharing with guests, or enjoying on your own.

So if you too love the crispy bits of potatoes, minimal ingredients, and of course, brown butter, then you're going to love these sage roasted potatoes.

And be sure to check out my other recipe for fully loaded jalapeño popper smashed potatoes, if you feel like a different kind of smashed potato. They are SO good!

Ingredients

I love when minimal ingredients and simple cooking methods combine for an incredible recipe. And these sage butter potatoes only require six ingredients (including salt and pepper).

• baby potatoes (white or red)
• avocado oil: for roasting at a higher heat, I like using avocado oil.
• kosher salt and pepper
• butter (unsalted)
• sage leaves
• flaky salt (optional)

How to Make Smashed Sage Potatoes

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 12 to 15 minutes.

Drain the potatoes and let them cool slightly and then 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.

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.

Meanwhile, 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. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. This should take about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. During the last minute, add the sage leaves and let them fry in the butter. Set aside.

Transfer the potatoes to a platter and drizzle with the sage leaves and brown butter. Season with flaky salt if needed.

Tips

• Roast at a moderately high heat: I find roasting smashed potatoes at a higher temperature results in the best tasting, crispy and browned potatoes.
• Season generously: potatoes soak up everything, so salting the boiling water as well as the potatoes themselves is key. A garnish of flaky salt after is also recommended.
• Watch the butter closely: when browning butter, you need to keep a close eye on things and adjust the temperature as needed to avoid any burning. Browned butter can go from browned to burnt very quickly.

What to Serve with Sage Potatoes

These roasted butter sage potatoes make a great side dish at pretty much any meal.

I like serving them with roasted chicken, turkey, a vegan meatloaf or a heartier fish, like this slow roasted salmon.

It makes a great side dish over the holidays as well!

More Potato & Sides Recipes

• My most popular go-to lemon kale salad with parmesan and crispy prosciutto
• Fig and Arugula Salad with Ricotta Salata
• Dill Pickle Potato Salad
• The best ever farro salad with sweet potato and parmesan
• French lentil salad with kale and feta
• Ranch Macaroni Salad with Bacon
• Healthy Loaded Potato Soup
• Loaded Smashed Potatoes

Ready to make these delicious, and easy smashed sage potatoes? Let's go!

If you make this recipe, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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