Description
These crispy brown butter sage smashed potatoes are a delightful side dish featuring tender roasted potatoes infused with apple cider and chicken broth, then smashed and baked with a decadent brown butter, parmesan, and fresh herbs crust for a savory, crispy finish.
Ingredients
Scale
Potatoes and Liquids
- 1 pound small to medium potatoes (Yukon or Russet)
- 2 cups apple cider
- 1 cup chicken broth or dry white wine
Seasonings and Toppings
- Sea salt and black pepper, to taste
- 2-3 tablespoons extra virgin olive oil
- 1 stick (8 tablespoons) salted butter
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh sage leaves
- 2 tablespoons fresh chopped thyme
- 1 teaspoon garlic powder
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to get it ready for roasting the potatoes.
- Roast potatoes in liquid: Place the potatoes in a casserole dish with a lid, then pour over the apple cider and chicken broth or dry white wine. Cover the dish and roast for about 45 minutes until the potatoes are very soft and tender.
- Prepare potatoes for crisping: Increase the oven temperature to 425°F (218°C). Remove the potatoes carefully from the liquid and transfer them onto a baking sheet. Using a fork or potato masher, gently smash each potato to flatten it slightly. Drizzle the smashed potatoes with olive oil, then arrange slices of butter on top. Sprinkle parmesan cheese and garlic powder evenly over the potatoes. Finally, scatter the fresh sage leaves and chopped thyme over the top.
- Roast to crisp: Return the baking sheet to the oven and roast for 20-25 minutes, allowing the potatoes to develop a golden, crispy crust infused with herb and butter flavors.
- Finish and serve: Once crispy, spoon some of the melted brown butter and sage from the pan over the potatoes. Season with sea salt and black pepper to taste, sprinkle with the crispy herbs, and serve immediately for best texture and flavor.
Notes
- Use small to medium potatoes for even roasting and better smashing texture.
- Apple cider adds a subtle sweetness that balances the savory butter and herbs perfectly.
- Covering the potatoes during the initial roast traps moisture and helps them soften thoroughly before smashing.
- For a vegetarian version, substitute chicken broth with vegetable broth or use dry white wine only.
- Serve immediately after roasting for maximum crispness, as the potatoes soften if left to sit too long.
Nutrition
- Serving Size: 1/6 recipe (about 3-4 potatoes)
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
