Name: Crispy Brown Butter Sage Smashed Potatoes
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American / Contemporary
Ingredients: 1 lb small to medium potatoes (Yukon or russet); 2 cups apple cider; 1 cup chicken broth or dry white wine; 2‑3 tablespoons extra virgin olive oil; 1 stick (8 tablespoons) salted butter; ½ cup grated Parmesan cheese; ¼ cup fresh sage leaves; 2 tablespoons fresh chopped thyme; 1 teaspoon garlic powder; sea salt and black pepper, to taste

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These crispy brown butter sage smashed potatoes are the ultimate comfort food side dish. I roast small potatoes in a blend of apple cider and broth (or wine), then smash them and coat them in olive oil, butter, Parmesan, garlic, thyme, and sage. Once roasted again, the result is an irresistible contrast of crispy golden edges with a soft, fluffy interior. Crispy Brown Butter Sage Smashed Potatoes

Why You’ll Love This Recipe

I love this recipe because it’s simple yet indulgent. The combination of brown butter and herbs creates a deep, nutty aroma that fills the kitchen. The apple cider and broth not only help to soften the potatoes but also infuse them with subtle sweetness and depth. Roasting them twice gives that perfect contrast of textures — crunchy on the outside and tender on the inside. It’s a dish that always gets compliments and rarely leaves leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb small to medium potatoes (Yukon or russet)
2 cups apple cider
1 cup chicken broth or dry white wine
2‑3 tablespoons extra virgin olive oil
1 stick (8 tablespoons) salted butter
½ cup grated Parmesan cheese
¼ cup fresh sage leaves
2 tablespoons fresh chopped thyme
1 teaspoon garlic powder
sea salt and black pepper, to taste

Directions

I preheat the oven to 400°F (≈ 200°C). I place the potatoes in a covered roasting dish and pour in the apple cider and broth or wine. Then I season with salt and pepper, cover the dish, and roast for about 45 minutes until the potatoes are very soft.
Next, I increase the oven temperature to 425°F (≈ 220°C). I remove the potatoes and gently transfer them to a baking sheet. Using a fork or a potato masher, I carefully smash each one.
I drizzle olive oil over the smashed potatoes, then dot them with slices of butter. I sprinkle Parmesan, garlic powder, and thyme on top, and finish by adding the fresh sage leaves.
I roast everything for another 20 to 25 minutes, or until the edges of the potatoes are golden and crispy.
Finally, I spoon any melted butter and crisp sage over the potatoes before serving. I like to taste and adjust the seasoning with a little extra sea salt and black pepper.

Servings and timing

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Variations

I often change things up based on what I have in my pantry:

For a tangy twist, I sometimes add a touch of lemon zest just before serving.
When I want a smoky flavor, I swap Parmesan for smoked Gouda or use smoked paprika.
If I’m serving vegetarians, I use vegetable broth instead of chicken broth.
For added heat, I like to sprinkle some red pepper flakes before roasting.

storage/reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I place them on a baking sheet and warm them in the oven at 375°F until they’re hot and crisp again, about 10–15 minutes. I avoid microwaving them as it softens the crispy edges.

FAQs

How do I make the potatoes extra crispy?

I make sure to fully dry the potatoes after roasting the first time. Drizzling with olive oil and not overcrowding them on the baking sheet also helps crisp them up beautifully.

Can I make these ahead of time?

Yes, I sometimes roast the potatoes in cider and broth a day ahead. I store them in the fridge and finish the smashing and roasting just before serving.

Can I use sweet potatoes instead?

Sweet potatoes have a softer texture and sweeter flavor, so they won’t crisp up quite the same. But yes, I’ve tried it and it’s delicious in its own right.

What’s the best way to brown the butter?

I melt the butter over medium heat, stirring constantly. Once it starts foaming and I see golden bits forming at the bottom, I remove it from the heat immediately to avoid burning.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as the broth or wine I use is certified gluten-free.

Conclusion

These crispy smashed potatoes with brown butter, sage, and Parmesan have become one of my go-to side dishes. They bring rich flavor and impressive texture to the table without needing too much effort. Whether I’m serving them for a holiday dinner or a weeknight meal, they always satisfy.