Crispy Brown Butter Sage Smashed Potatoes

From Half Baked Harvest – saved here so we can try it at a later date. :


  1. 1 pound small to medium potatoes (Yukon or Russet potatoes)
  2. 2 cups apple cider
  3. 1 cup chicken broth or dry white wine
  4. Sea salt and black pepper
  5. 2-3 tablespoons extra virgin olive oil
  6. 1 stick (8 tablespoons) salted butter
  7. 1/2 cup grated parmesan cheese
  8. 1/4 cup fresh sage leaves
  9. 2 tablespoons fresh chopped thyme
  10. 1 teaspoon garlic powder


  1. Preheat the oven to 400°F.
  2. rrange the potatoes:
  3. Place the potatoes in a casserole dish with a lid.
  4. Pour over the apple cider and wine/broth.
  5. Cover and roast for 45 minutes, until very soft.
  6. Mash/smash the potatoes:
  7. Preheat the oven to 425°F.
  8. Remove the potatoes from the casserole dish and place them on a baking sheet.
  9. Using the back of a fork or a potato masher, smash each potato.
  10. Drizzle the potatoes with olive oil.
  11. Arrange slices of butter on top of the potatoes.
  12. Sprinkle each with parmesan, garlic powder, sage, and thyme.
  13. Roast until the potatoes are crispy, about 20-25 minutes.


Additional Tips:

  1. Spoon the butter and sage over the potatoes.
  2. Season with sea salt and pepper.
  3. Serve immediately, sprinkling the crispy herbs over the top.
  4. Additional Tips:

The recipe suggests making up to step 3 and refrigerating if you need to travel. You can roast them once you reach your destination.

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