Incredible Smashed Potatoes with Sage Butter Recipe

If you’re like me, you’re always on the lookout for a simple yet show-stopping side dish, and this Incredible Smashed Potatoes with Sage Butter Recipe is exactly that. What I love most about it is how it turns humble potatoes into these irresistible crispy, golden gems with a buttery, herby twist that elevates every bite. Whether you’re cooking for a weeknight dinner or impressing friends at a weekend gathering, these potatoes will always steal the spotlight.

When I first tried this recipe, I was blown away by how easy it was to get that perfect balance of crispy edges and fluffy insides. The sage-infused butter adds this cozy, almost nutty flavor that’s unexpected but so addictive. I promise you, once you make these, you’ll find yourself reaching for this Incredible Smashed Potatoes with Sage Butter Recipe again and again!

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Ingredients You’ll Need

The ingredients here come together beautifully, making this dish feel special without complicating your shopping list. I usually stick to baby roasting potatoes because their size means they cook evenly and are easy to smash just right.

• Small Potatoes: Look for uniformly sized baby roasting potatoes or Yukon Golds for even cooking and creamy texture.
• Olive Oil: This helps crisp the edges perfectly—don’t skimp, but use a good quality for the best flavor.
• Salt and Pepper: Essential for seasoning both in the water and on the potatoes before roasting.
• Pine Nuts: Toast them yourself for a warm, nutty crunch that adds an unexpected contrast.
• Butter: I prefer salted butter here because potatoes really soak up the seasoning.
• Sage Leaves: Fresh is best for that bright herby flavor and crispy texture when fried in butter.

Variations

I love how flexible this Incredible Smashed Potatoes with Sage Butter Recipe is — you can easily swap ingredients or add your own twist depending on what you have on hand or your appetite for adventure in the kitchen.

• Add Garlic: When I’m in the mood for a bit more punch, I toss minced garlic into the sage butter—just be sure not to burn it!
• Use Different Herbs: Sometimes I try rosemary instead of sage for a sharper aroma, and it’s still fantastic.
• Make it Vegan: Substitute the butter with a plant-based alternative and skip the pine nuts or replace them with toasted almonds.
• Spicy Kick: Sprinkle a pinch of smoked paprika or chili flakes on the potatoes before roasting for a subtle heat.

How to Make Incredible Smashed Potatoes with Sage Butter Recipe

Step 1: Boil Your Potatoes Just Right

Start by placing your small potatoes into a large pot with cold water—make sure you have plenty to cover them comfortably. I like adding about ¾ cup of salt to the water; it sounds like a lot but really seasons the potatoes from the inside out, which is a trick I only recently embraced and it’s a game changer. Bring the water to a boil, then reduce to a simmer and cook until you can easily pierce the potatoes with a fork—this usually takes around 25 minutes, depending on size. Don’t overboil them though, or they’ll fall apart when smashed.

Step 2: Smash ’Em Gently

Once drained, let your potatoes cool for about five minutes — this helps steam escape and avoids them getting mushy. Then, place them on a baking tray and gently press down each potato with the bottom of a glass or a small plate until they’re smashed but still in one piece. You’ll want them thin enough for maximum crispiness but thick enough to hold their fluffy interior.

Step 3: Oil, Season, and Roast Away

Drizzle your potatoes generously with olive oil, making sure every nook and cranny gets some love — this is the secret to their crispy edges! Then sprinkle on plenty of salt and pepper. Pop them into your preheated oven at 400°F (200°C) and roast for 30 to 40 minutes until they turn golden and irresistibly crispy. I like to check a couple times and adjust cooking time depending on how crisp I want them.

Step 4: Prepare That Magical Sage Butter

While your potatoes roast, melt the butter over medium heat in a skillet (I always use stainless steel so I can watch the butter color closely). When it starts sizzling, add the sage leaves and gently swirl the pan every 30 seconds or so. You’ll hear crackling and see the butter foam—that’s the moment it’s working its magic. Cook until the solid bits at the bottom turn a lovely golden brown but not black; this usually takes about 3 to 4 minutes. Your kitchen will smell like heaven.

Step 5: Assemble and Serve

Transfer your golden smashed potatoes to a serving dish, sprinkle with toasted pine nuts, and spoon that luscious sage butter with crispy leaves all over. Don’t feel you need to add all the butter at once—start with a little and add more to taste. Finish with a generous sprinkle of flaky sea salt, sit down, and watch everyone go crazy for this dish.

How to Serve Incredible Smashed Potatoes with Sage Butter Recipe

Garnishes

I usually finish with a sprinkle of flaky sea salt and extra toasted pine nuts for that satisfying crunch. Sometimes I toss a few fresh sage leaves on top for extra color and aroma—it always gets compliments and looks restaurant-worthy.

Side Dishes

This recipe pairs perfectly with anything from roast chicken or grilled steak to a simple green salad. For a more substantial meal, I like serving it alongside sautéed green beans or roasted carrots. The richness of the butter and sage works beautifully as a sidekick to more neutral mains.

Creative Ways to Present

For special dinners, I’ve served these potatoes in a rustic wooden bowl lined with parchment and stacked them high for a hearty, inviting vibe. Another fun idea is to plate them individually with a dollop of sour cream and chives for a fancy appetizer feel. Trust me, your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3 days. When you do this, you may lose some crispiness, but the flavor stays fantastic.

Freezing

Freezing smashed potatoes isn’t my favorite because they can get a bit watery when reheated, but if you want to try, flash-freeze them on a tray first, then transfer to a freezer-safe bag. Thaw overnight in the fridge before reheating.

Reheating

I find the best way to bring back that crispiness is to pop the potatoes in a hot oven or toaster oven at 375°F (190°C) for about 10-15 minutes rather than microwaving. This revives the texture much better, and you can drizzle a little fresh butter or sage butter on top to refresh the flavor.

FAQs

Final Thoughts

I absolutely love how this Incredible Smashed Potatoes with Sage Butter Recipe feels like a little celebration on your plate every time — simple ingredients coming together to create something magically delicious. It’s my go-to when I want to impress without stressing, and I think you’ll enjoy it just as much. Give it a try and let those crispy edges and buttery, herby flavors win you over!

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