Crispy Smashed Sage Potatoes (Print Version)
# Ingredients:
→ For the Potatoes
01 -
1 pound of small red or white potatoes
02 -
2 tablespoons of avocado oil
03 -
Salt (kosher) and freshly cracked black pepper
→ For the Brown Butter with Sage
04 -
3 tablespoons of unsalted butter
05 -
1 cup of whole sage leaves
06 -
Optional: flaky finishing salt
# Instructions:
01 -
Set your oven to 425°F so it’s ready to go.
02 -
Fill a big pot with water, add salt, and bring it to a boil. Toss in the potatoes and cook them for around 12–15 minutes until you can easily pierce them with a fork.
03 -
Drain the water from the potatoes and let them cool down a bit. Lay them out on a baking sheet lined with parchment. Use the base of a glass or jar to squish each one into a flat round shape.
04 -
Pour some avocado oil over the smashed potatoes and sprinkle with salt and pepper to your liking. Place them in the oven and roast for 35–40 minutes till they’re golden brown and super crispy.
05 -
Put a small saucepan on medium heat, add the butter, and stir as it melts and starts to brown. Once the butter is close to done, toss in the sage leaves for a quick fry. Take it off the heat.
06 -
Move the crispy potatoes to a serving dish. Spoon the sage butter over the top and sprinkle with flaky salt if you’d like.
# Notes:
01 -
Keep an eye on the butter so it doesn’t burn—it can happen fast!
02 -
Make sure your potatoes are cooked thoroughly before smashing them.
03 -
You can boil the potatoes ahead and keep them for later use.