Crispy Smashed Sage Butter

Standing at my counter, smelling the rich scent of toasted butter and crunchy sage, I remember why basic ingredients, handled properly, make the most unforgettable meals. These flattened potatoes, with their crispy golden edges and butter-drenched middles, have become what I cook when I want to upgrade a regular dinner or wow weekend company.

I made these last weekend for family. My usually potato-avoiding nephew asked for extra helpings. It's funny how the easiest recipes often make the longest-lasting memories.

Key Components

• Small Potatoes: Either red or white varieties work great
• Real Butter: For making that wonderful toasted butter
• Live Sage: Skip the dried stuff completely
• Nice Salt: Those flaky finishing crystals work wonders
• Time: The hidden ingredient nobody mentions

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The Basic Method

Boiling Right:

Always use plenty of salt in your water - it should remind you of seawater. Your potatoes need this flavor base. I've figured out through many tries that cold water at the start helps cook them all the way through. Make sure they're truly soft; your knife should go in without any push.

Flattening Technique:

This is where things get interesting. Let the potatoes cool just enough to handle, then press each one down gently. I use a glass jar bottom - it pushes with just the right force. You want rough edges that will get super crispy in the oven.

Making It Special

Toasting The Butter:

You'll need to focus completely here - don't try doing other things. Watch your butter change from light yellow to gold to that nutty brown color. The bubbles will go away, tiny brown specks will show up, and your kitchen suddenly smells amazing. I messed up several times before learning that you've got to keep stirring - it's not optional.

Sage Treatment:

Put your fresh sage leaves into the browning butter and they'll crackle right away. They get crisp fast and smell incredible. The first time I tried this, I burned them - now I know to take them out when they're deep green but not black yet.

Oven Time:

You want your oven really hot. These flattened potatoes need serious heat to get those famous crispy bits. Each bump becomes extra crunchy. Don't cut this part short - let them turn deep gold. Your waiting pays off big time.

Finishing Touches

Here's how everything comes together:

• Put potatoes on a heated serving dish
• Pour that aromatic browned butter over top
• Sprinkle those crunchy sage bits all around
• Add some flaky sea salt on top
• Eat right away while everything's hot and crisp

Time Of Year Ideas

Cold Weather Options

• Goes amazingly with roasted chicken
• Tastes great with slow-cooked beef
• Works perfectly for Christmas or Thanksgiving
• Complements any braised meat dish
• Tastes fantastic with oven-roasted veggies

Warm Weather Choices

• Try adding fresh thyme or rosemary sprigs
• Serve alongside some grilled fish
• Match with light summer greens
• Makes a perfect cookout side
• Tastes good at room temp for outdoor eating

Keeping Leftovers

• Tastes best fresh from the oven
• You can boil and flatten ahead of time
• Keep your brown butter in a separate container
• Heat in a hot oven to make crispy again
• Always cook more than you need - they go fast

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Expert Knowledge

• Don't use Russet potatoes - too much starch
• Butter at room temp browns more evenly
• Make sure potatoes are totally dry after boiling
• Use a thick-bottomed pot for your butter
• Warm your baking tray with the oven

These flattened potatoes have turned into my go-to side dish, the one my friends always ask for when they visit. They show how simple ingredients, treated right with a bit of know-how, can become something really special.

Whether you're making them for just your family or for a big celebration, remember that good potatoes, like most worthwhile things, need some time and care. But when those crunchy edges meet that nutty butter and fragrant sage - it's pure kitchen magic.

And always cook extra - the cook should get those leftover crispy bits.

Frequently Asked Questions

→ What type of potatoes should I use?

Small baby potatoes, red or white, are perfect for smashing and crisping up.

→ Is boiling necessary before roasting?

Boiling softens the potatoes so they're easy to smash and ensures crispy edges after baking.

→ Can these be prepped early?

You can boil and smash earlier, but roast them with the butter and sage right before serving.

→ What does brown butter look like?

It turns a warm golden shade and gives off a rich, nutty aroma. Stir and watch it closely to avoid burning.

→ Can I swap fresh sage for dried?

Fresh sage is best since it fries up crisp. Dried sage won't have the same texture.