When making my butter-basted, pan-seared ribeye steak not too long ago I wished a tremendous potato dish to pair with it. These roast smashed potatoes with brown butter sage are ridiculously scrumptious. They’re tremendous crunchy on the skin and drizzled with crispy sage leaves and the brown Kerrygold salted butter takes them to a different stage.Â
Kerrygold is an distinctive butter created from three elements. The cows that produce the milk to make the butter graze on lush inexperienced pastures in Eire and this transfers into the product. It’s so creamy and scrumptious. These roasted smashed potaotes are a part of an Autumn dinner menu I created with Kerrygold
My best-ever roast potatoes are legendary and my go-to, however I believe I like these roasted smashed new potatoes much more now. Both manner, roast potatoes are the right versatile aspect to go together with so many dishes like slow-roasted shoulder of lamb, roast hen with wine and herbs, roast child chickens with pork & sage, and herb-crusted rack of lamb.
How you can make roast smashed potatoes:
- First, add the potatoes to a pot of chilly water till they’re submerged and add the salt, lemon, and rosemary. Carry to a boil and cook dinner till simply knife tender. About 15-20 minutes.
- Drizzle olive oil over a big roasting tray or sturdy flat baking tray and grease your potato masher. Tip the cooked potatoes onto the tray and roll them within the olive oil to coat on all sides.
- Gently press down on every potato till it’s smashed however nonetheless holding as one piece, place the evenly across the pan.
- Add the garlic and thyme leaves. Drizzle olive oil over every potato or brush it on extra evenly. Sprinkle calmly with flaky sea salt and cracked black pepper and roast for round 25 – 40 minutes till golden and crispy across the edges. This would possibly take as much as 50 minutes relying in your oven. Prepare dinner them so long as you wish to get golden.
- Whereas the potatoes are cooking. Warmth the butter in a small frying pan till effervescent and fry the sage leaves gently & rapidly till simply scorching and crisping up. Take away and put aside to empty on paper. You don’t need the butter to get too darkish right here. It needs to be brown (in case you have cooked it too lengthy it is not going to style 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 turns into too brown).
A couple of roast potato recipes you would possibly like:
Roast smashed new potatoes with miso, chive bitter cream
Roasted smashed new potatoes with Parmesan
Hasselback potatoes with chipotle butter
Roast smashed potatoes
- 8 giant waxy potatoes such because the Mediterranean selection at Woolies
- 1 Tbsp salt
- 2 strips of zest peeled off a lemon elective
- Sprig of rosemary elective
- 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
-
Preheat the oven to 200C/390F
-
Add the potatoes to a pot of chilly water till they’re submerged and add the salt, lemon, and rosemary. Carry to a boil and cook dinner till simply knife tender. About 15-20 minutes.
-
Drizzle olive oil over a big roasting tray or sturdy flat baking tray and grease your potato masher. Tip the cooked potatoes onto the tray and roll them within the olive oil to coat on all sides.
-
Gently press down on every potato till it’s smashed however nonetheless holding as one piece, place the evenly across the pan.
-
Add the garlic and thyme leaves. Drizzle olive oil over every potato or brush it on extra evenly. Sprinkle calmly with flaky sea salt and cracked black pepper and roast for round 25 – 40 minutes till golden and crispy across the edges. This would possibly take as much as 50 minutes relying in your oven. Prepare dinner them so long as you wish to get golden.
-
Whereas the potatoes are cooking. Warmth the butter in a small frying pan till effervescent and fry the sage leaves gently & rapidly till simply scorching and crisping up. Take away and put aside to empty on paper. You don’t need the butter to get too darkish right here. It needs to be brown (in case you have cooked it too lengthy it is not going to style 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).
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