Crispy Brown Butter Sage Smashed Potatoes
With hints of sage, thyme, parmesan, and garlic, these easy-to-make potatoes are sure to be a hit!
Foto: Half Baked HarvestIngredients
- 1 pound small to medium potatoes ((yukon or russet potatoes))
- 2 cups apple cider
- 1 cup chicken broth or dry white wine
- sea salt and black pepper
- 2 -3 tablespoons extra virgin olive oil
- 1 stick (8 tablespoons) salted butter
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh sage leaves
- 2 tablespoon fresh chopped thyme
- 1 teaspoon garlic powder
Steps
1. Preheat the oven to 400° F.2. Arrange the potatoes in a casserole dish with a lid. Pour over the apple cider and wine/broth. Cover and roast for 45 minutes, until very soft.3. Crank the heat on the oven to 425° F. Remove the potatoes, placing them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Drizzle the potatoes with olive oil. Arrange slices of butter on top of the potatoes. Sprinkle each with parmesan, garlic powder, then add the sage and thyme. Roast until the potatoes are crispy, 20-25 minutes. 4. Spoon the butter and sage over the potatoes. Season with sea salt and pepper. Serve immediately, sprinkling the crispy herbs overtop.
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