Smashed Sage-Butter Potatoes

Smashing steamed potatoes creates craggy edges that soak up plenty of the aromatic sage-infused browned butter. Pick out similar-sized potatoes to ensure even cooking. Brian Marcy served this easy fall side dish at a harvest feast at Big Table Farm, a winery in Gaston, Oregon.

Smashed Sage Butter Potatoes
Photo: Erin Kunkel
Active Time:
15 mins
Total Time:
50 mins
6 to 8


  • 4 pounds small Yukon Gold potatoes

  • 1/2 cup unsalted butter (4 ounce)

  • 1/2 cup fresh sage leaves (about 1/4 ounce)

  • Kosher salt, to taste


  1. 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.

  2. 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.

  3. Place potatoes on a baking sheet, and gently smash using the bottom of a measuring cup. Transfer to a large serving bowl, and gently toss with sage butter. Season with salt to taste.

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