Crunchy Potatoes with Garlic and Sage-Enhanced Brown Butter

Crispy Smashed Potatoes with Garlic and Sage Brown Butter

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4

Potatoes are boiled until tender, smashed, brushed with oil, and roasted until they become crispy and golden brown, then generously coated with garlic and sage browned butter!

Ingredients

For the crispy smashed potatoes:

• 1 1/2 pounds potatoes (small to medium)
• 1 tablespoon oil
• 1 teaspoon thyme, chopped
• salt and pepper to taste

For the garlic and sage browned butter:

• 4 tablespoons butter
• 2 cloves garlic, chopped
• 2 tablespoons sage leaves, sliced or whole

Directions

For the crispy smashed potatoes:

1. Bring the potatoes and sufficient water to cover them by an inch to a boil, then reduce the heat and let simmer until a fork easily penetrates them, about 15-30 minutes based on the potato size, then drain.
2. Arrange the potatoes on a greased baking sheet and smash them by pressing down using something like a potato masher, the base of a glass, or similar.
3. Coat the potatoes with the oil, add thyme, salt, and pepper, and bake them on the top rack of a preheated 450F/230C oven until they are golden brown and crispy on top, roughly 20 minutes.
4. Drizzle with the garlic and sage browned butter and savor!

For the garlic and sage browned butter:

5. Melt the butter in a small pan over medium heat until it begins to develop a light brown hue, then take it off the heat and stir in the garlic and sage.

Option: Include 2 tablespoons of grated parmigiano reggiano (parmesan cheese) during the last 5 minutes of baking.