Smashed Sage Butter Potatoes

4 pounds small gold potatoes

1/2 cup unsalted butter, plus more for brushing (optional)

1/2 cup fresh sage leaves

Kosher salt, to taste

Add water to a Dutch oven to a depth of 1/2 inch; place a steamer basket in Dutch oven. Bring water to a boil over high. Place potatoes in steamer basket. Cover, reduce heat to medium, and steam until potatoes are tender, 30 to 35 minutes. Let cool 10 minutes.

Meanwhile, melt butter in a large skillet over medium. Add sage leaves, and cook, stirring constantly, until leaves turn dark green in spots and butter is light golden brown, 4 to 5 minutes. Remove from heat.

Place potatoes on a baking sheet, and gently smash using the bottom of a measuring cup. Optional: preheat broiler to high and adjust oven rack toward the top. Brush potatoes with a little melted butter and sprinkle with salt. Broil until edges are crispy, about 5-7 minutes.

They’re definitely better with crispy edges, but not necessary.
Transfer to a large serving bowl, and gently toss with sage butter and a good amount of salt.


Yield: 4 servings