Description
These Incredible Smashed Potatoes with Sage Butter are a perfect combination of crispy edges and a fluffy interior, topped with fragrant sage-infused butter and toasted pine nuts. Ideal as a flavorful side dish, they bring a gourmet touch to any meal with their rich, nutty aroma and satisfying texture.
Ingredients
Scale
Potatoes
- 900 grams small potatoes (about 2 pounds, preferably agria, Yukon Gold, baby roasting potatoes, or new potatoes)
- ¼ cup olive oil
- Salt and pepper, to taste
Topping
- 2 – 3 tablespoons toasted pine nuts
- 120 grams salted butter
- 10 – 12 sage leaves
Instructions
- Preheat the oven: Set your oven to 400°F (about 200°C) to prepare for roasting the potatoes.
- Cook the potatoes: Place potatoes in a large pot and cover with 3 – 4 liters of cold water, adding ¾ cup of table salt to season the water well. Bring to a boil, then reduce heat and boil gently until a fork slides in easily, about 25 minutes depending on size.
- Drain and steam off moisture: Drain the potatoes thoroughly and let them sit for 5 minutes uncovered to release steam, which helps them crisp up later.
- Smash the potatoes: Arrange the potatoes on a baking tray. Press each one down firmly with the bottom of a glass or plate until flattened but still in one piece.
- Oil and season: Drizzle the olive oil generously over the smashed potatoes, ensuring it gets into all the cracks for maximum crispiness. Sprinkle generously with salt and pepper.
- Roast: Place the tray in the preheated oven and roast for 30 – 40 minutes until golden and crispy on the outside but still fluffy inside. Adjust roasting time based on your preferred level of crispiness.
- Prepare the sage butter: While potatoes roast, melt butter in a stainless steel skillet over medium heat. Once sizzling, add sage leaves and swirl the pan to evenly cook the leaves. Cook for 3 – 4 minutes until the butter turns a nutty brown color and the foam subsides, but be careful not to burn it.
- Toast the pine nuts: In a separate dry skillet over medium-high heat, toast pine nuts until lightly golden brown, stirring occasionally to avoid burning.
- Combine and serve: Transfer roasted potatoes to a serving plate. Sprinkle with toasted pine nuts and spoon over the fragrant sage butter along with crisped sage leaves. Finish with flaky sea salt and enjoy immediately.
Notes
- Potatoes: Choose varieties like agria or Yukon Gold as they roast particularly well. Baby roasting or new potatoes work nicely too. Uniform size is key for even cooking.
- Pine nuts: Toast them in a dry skillet over medium-high heat, tossing frequently to prevent burning and achieve a light golden color.
- Butter: Use salted butter for better seasoning since potatoes absorb a lot of flavor.
- Sage butter: Monitor the butter carefully as it browns to avoid burning, which impacts flavor negatively.
Nutrition
- Serving Size: 1/6 of recipe (approx. 200g)
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
