Description
These crispy smashed sage potatoes are roasted until perfectly browned and then drizzled with brown butter and lots of crispy sage leaves.
Ingredients
Units
Scale
- 1 lb baby potatoes (white or red)
- 2 tbsp avocado oil
- kosher salt and pepper
- 3 tbsps butter (unsalted)
- 1 cup sage leaves
- flaky salt (optional)
Instructions
- Preheat the oven to 425°F.
- 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. Enjoy!
