Description
Crispy smashed potatoes roasted with brown butter, sage, thyme, garlic, and Parmesan for a crunchy exterior and soft interior.
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
Instructions
- Preheat oven to 400 °F (≈ 200 °C). Arrange the potatoes in a covered roasting dish and pour in the apple cider and broth or wine. Season with salt and pepper. Cover and roast 45 minutes, until potatoes are very soft. :contentReference[oaicite:0]{index=0}
- Increase oven temperature to 425 °F (≈ 220 °C). Remove potatoes and transfer them to a baking sheet. Using the back of a fork or a potato masher, gently smash each potato. :contentReference[oaicite:1]{index=1}
- Drizzle the smashed potatoes with olive oil. Dot with slices of butter, then sprinkle with Parmesan, garlic powder, thyme, and add sage leaves. :contentReference[oaicite:2]{index=2}
- Roast the potatoes for 20‑25 minutes, or until edges are golden and crisp. :contentReference[oaicite:3]{index=3}
- Spoon any melted butter and crisp sage leaves over the potatoes. Adjust seasoning with sea salt and black pepper. Serve immediately. :contentReference[oaicite:4]{index=4}
Notes
- You can double the recipe — one pan often isn’t enough. :contentReference[oaicite:5]{index=5}
- Using uniform‑sized potatoes helps ensure even cooking. :contentReference[oaicite:6]{index=6}
- Keep a close watch when browning the butter — milk solids can burn quickly. :contentReference[oaicite:7]{index=7}
- Use flaky sea salt at the end for best texture and flavor. :contentReference[oaicite:8]{index=8}
- This recipe is gluten‑free (assuming broth or wine used is gluten‑free). :contentReference[oaicite:9]{index=9}
Nutrition
- Serving Size: 1 serving (approx)
- Calories: 186 kcal
