Brown Butter Sage Crushed Potatoes

Brown Butter Sage Crushed Potatoes
Brown Butter Sage Crushed Potatoes
 

You'll want to catch this hot potato!


 

What’s better than brunch out with a group of friends? Hosting your own! Intimate gatherings are one of my favorite things and super easy to make stress free with a few easy to assemble and prep dishes. Have you ever browned butter? It’s ridiculously easy and brings toasted caramel notes to what is already a pretty much perfect product. The potatoes can be roasted the day before and then smashed and popped into the oven that day. Roasting means no fry pan splatter and less mess! 

 

Make up the browned butter whenever and simply melt as needed. It keeps in the fridge the same way that not-brown butter does and makes a great last second topping on fish or veggies. I prefer unsalted butter so I can season to my own tastes but feel free to experiment!

 

Photography taken by Michelle Williams

 

Brown Butter Sage Crushed Potatoes

RECIPE


 

TIME

PREP TIME: 4 minutes

BAKE TIME: 45 minutes, divided

COOK TIME: 6 minutes

TOTAL TIME: 1 hour



YIELDS

4 Servings



INGREDIENTS

Yukon Gold Potatoes (1 1/2 pounds small medium potatoes)

Vegetable Oil (2 tbsp)

Kosher Salt

Fresh Sage (1 bunch)

Unsalted Butter (2-3 tbsp)



KITCHEN ITEMS

Baking Sheet

Saucepan

Large Mixing Bowl

1. TO BAKE YOUR POTATOES. heat the oven to 400°.

Spread the potatoes on a baking sheet, sprinkle with 1 tbsp of vegetable oil and plenty of salt and pepper.

Bake until fully tender when poked with a knife—about 30 minutes, depending on how big they are.

Let the potatoes cool enough so that you can handle them, then crush each one with your palm or the back of a pan. You want to create a patty shape, with lots of craggy surface area to crisp up in the hot oil. If you have larger potatoes, tear them up into smaller pieces after smashing.

Drizzle another tbsp of oil over potatoes and place them back in the oven at 450º for 15 minutes.

 

2. TO MAKE YOUR BROWN BUTTER SAGE COATING. pick the sage leaves from their stems. Set aside. 

In a separate pan, melt butter and then turn heat to medium until browned about 6 minutes. Butter will do nothing but don’t worry! It will suddenly begin toasting and turning into a lovely light brown color.

Turn flame off at when the butter is in the light-medium brown stage.

Add the bunch of sage to the browned butter and toss, coating evenly. Sage will sizzle as it fries in the butter eventually turning crispy. the butter will continue to toast.

Add half of the bunch of sage to the browned butter and toss, coating evenly. Sprinkle with a generous tsp of salt. Reserve the other half of leaves for the garnish.

When potatoes are crisped, place into a large mixing bowl. Pour brown butter and sage mixture and toss to combine.

Plate and top with remaining sage. 

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