Description
These Incredible Smashed Potatoes with Sage Butter offer a perfect combination of crispy edges and fluffy interiors, enhanced by rich, nutty sage-infused butter and toasted pine nuts. Ideal as a comforting side dish, this recipe uses small potatoes roasted to golden perfection with olive oil and finished off with flavorful toppings that awaken the senses.
Ingredients
Scale
Potatoes
- 900 grams small potatoes (about 2 pounds; baby roasting potatoes or Yukon Gold recommended)
- ¼ cup olive oil
- Salt and pepper to taste
Topping
- 2 – 3 tablespoons toasted pine nuts
- 120 grams salted butter
- 10 – 12 fresh sage leaves
Instructions
- Preheat Oven: Preheat your oven to 400°F (about 200°C) to prepare for roasting the smashed potatoes.
- Boil Potatoes: Place the potatoes in a large pot and cover with 3–4 liters of cold water. Optionally, add ¾ cup of table salt to season the potatoes during boiling. Bring to a boil, then reduce heat to a gentle simmer and cook until a fork easily pierces the potatoes, about 25 minutes depending on size.
- Drain and Rest: Drain the potatoes and let them sit for five minutes off the heat to release steam, which helps achieve a drier texture for roasting.
- Smash Potatoes: Arrange the potatoes on a baking tray and gently press each down with the bottom of a glass or plate to flatten them without breaking apart completely.
- Oil and Season: Drizzle olive oil generously over the smashed potatoes, making sure to coat all the crevices, then season with a good sprinkling of salt and pepper.
- Roast Potatoes: Roast in the preheated oven for 30 to 40 minutes or until the potatoes are golden and crisp. Adjust roasting time based on your preferred crispiness while maintaining fluffy interiors.
- Prepare Sage Butter: When the potatoes are nearly done, melt the butter in a stainless steel skillet over medium heat. Add the sage leaves and swirl the pan occasionally. Cook for 3 to 4 minutes until the butter becomes nutty and foamy, and the solids brown but do not burn.
- Toast Pine Nuts: While the potatoes roast, toast pine nuts in a dry skillet over medium-high heat, stirring frequently until lightly golden brown and fragrant.
- Assemble and Serve: Transfer the roasted smashed potatoes to a serving plate, sprinkle toasted pine nuts over them, and spoon the sage butter with crispy sage leaves on top. Finish with a sprinkle of flaky sea salt and enjoy immediately.
Notes
- Potatoes: Use uniform size baby roasting potatoes like agria or Yukon Gold for best results. New potatoes work well too. Uniform size ensures even cooking.
- Pine Nuts: Toast pine nuts carefully in a skillet until lightly golden for enhanced flavor but avoid burning them.
- Butter: Salted butter is recommended as it complements the potatoes well and adds necessary seasoning.
- Seasoning: Adding salt to the boiling water is optional but deeply seasons the potatoes from within.
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 310
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
