Smashed Sage Crispy Potatoes (Print Version)
# Ingredients:
→ Potato Prep
01 -
About 1 pound of small potatoes (red or white works)
02 -
2 tablespoons of avocado oil
03 -
A bit of kosher salt and ground pepper
→ For the Sage Butter
04 -
3 tablespoons of plain butter (unsalted)
05 -
A cup full of fresh sage leaves
06 -
Optional: flaky salt for the finishing touch
# Instructions:
01 -
Turn your oven to 425°F to preheat it.
02 -
Fill a big pot with salted water and bring it to a boil. Once the water's boiling, toss in the potatoes and let them cook until they're soft enough to poke with a fork, about 12 to 15 minutes.
03 -
Take the potatoes out of the water and let them cool down until they’re easier to handle. Put them on a baking sheet with parchment paper, and use the underside of a glass or cup to squish them down into flat rounds.
04 -
Pour the avocado oil over the smashed potatoes and sprinkle on salt and pepper. Place them in the oven and bake for 35 to 40 minutes until they get super crispy and golden brown.
05 -
Use a small saucepan on medium heat, adding butter to melt. Stir continuously as it turns brown and starts to bubble. Right before it’s done, toss in sage leaves and let them sizzle for a minute. Take it off the heat and set it aside.
06 -
Put the crunchy potatoes on a serving plate and pour the butter with sage leaves over them. Add a little flaky salt on top if you like.
# Notes:
01 -
Butter can burn easily, so keep an eye on it while you're browning it.
02 -
Smashing works best when the potatoes are totally soft.
03 -
You could cook the potatoes ahead and save some time later.