When making my butter-basted, pan-seared ribeye steak recently I wanted an amazing potato dish to pair with it. These roast smashed potatoes with brown butter sage are ridiculously delicious. They are super crunchy on the outside and drizzled with crispy sage leaves and the brown Kerrygold salted butter takes them to another level.

Roast smashed potatoes with brown butter and crispy sage drizzled over

Kerrygold is an exceptional butter made from three ingredients. The cows that produce the milk to make the butter graze on lush green pastures in Ireland and this transfers into the product. It’s so creamy and delicious. These roasted smashed potaotes are part of an Autumn dinner menu I created with Kerrygold

Crispy sage leaves on roast smashed potatoes with brown butter

My best-ever roast potatoes are legendary and my go-to, but I think I like these roasted smashed new potatoes even more now. Either way, roast potatoes are the perfect versatile side to go with so many dishes like slow-roasted shoulder of lamb, roast chicken with wine and herbs, roast baby chickens with pork & sage, and herb-crusted rack of lamb.

How to make roast smashed potatoes:

First, add the potatoes to a pot of cold water until they are submerged and add the salt, lemon, and rosemary. Bring to a boil and cook until just knife tender. About 15-20 minutes.
Drizzle olive oil over a large roasting tray or sturdy flat baking tray and grease your potato masher. Tip the cooked potatoes onto the tray and roll them in the olive oil to coat on all sides.

Boiling potatoes for roasted smashed potatoes with brown butter and sage

Gently press down on each potato until it is smashed but still holding as one piece, place the evenly around the pan.
Add the garlic and thyme leaves. Drizzle olive oil over each potato or brush it on more evenly. Sprinkle lightly with flaky sea salt and cracked black pepper and roast for around 25 – 40 minutes until golden and crispy around the edges. This might take up to 50 minutes depending on your oven. Cook them as long as you like to get golden.

Smashing boiled potatoes for roasted smashed potato recipe

While the potatoes are cooking. Heat the butter in a small frying pan until bubbling and fry the sage leaves gently & quickly until just sizzling and crisping up. Remove and set aside to drain on paper. You don’t want the butter to get too dark here. It should be brown (if you have cooked it too long it will not taste good on the potatoes).

When the potatoes have roasted, take them out of the oven and dish them up onto a platter. Scatter over the crispy sage leaves, and cooked garlic cloves and drizzle with the brown butter (or melted butter if the butter becomes too brown).

Roast smashed potatoes with brown butter and crispy sage recipe

A few roast potato recipes you might like:

Roast smashed new potatoes with miso, chive sour cream

Roasted smashed new potatoes with Parmesan

Hasselback potatoes with chipotle butter

Prep Time:15

Cook Time:1

Ingredients

Roast smashed potatoes

8 large waxy potatoes such as the Mediterranean variety at Woolies
1 Tbsp salt
2 strips of zest peeled off a lemon optional
Sprig of rosemary optional
Olive oil for roasting
6-8 sprigs of thyme
6 garlic cloves bruised
Flaky sea salt and pepper

Brown butter sage:

100 grams Kerrygold salted butter
Approx. 16 sage leaves

Instructions

Preheat the oven to 200C/390F
Add the potatoes to a pot of cold water until they are submerged and add the salt, lemon, and rosemary. Bring to a boil and cook until just knife tender. About 15-20 minutes.
Drizzle olive oil over a large roasting tray or sturdy flat baking tray and grease your potato masher. Tip the cooked potatoes onto the tray and roll them in the olive oil to coat on all sides.
Gently press down on each potato until it is smashed but still holding as one piece, place the evenly around the pan.
Add the garlic and thyme leaves. Drizzle olive oil over each potato or brush it on more evenly. Sprinkle lightly with flaky sea salt and cracked black pepper and roast for around 25 – 40 minutes until golden and crispy around the edges. This might take up to 50 minutes depending on your oven. Cook them as long as you like to get golden.
While the potatoes are cooking. Heat the butter in a small frying pan until bubbling and fry the sage leaves gently & quickly until just sizzling and crisping up. Remove and set aside to drain on paper. You don’t want the butter to get too dark here. It should be brown (if you have cooked it too long it will not taste good on the potatoes).
When the potatoes have roasted, take them out the oven and dish up onto a platter. Scatter over the crispy sage leaves, cooked garlic cloves and drizzle with the brown butter (or melted butter if the butter was too brown).