Roasted Smashed Sage Potatoes

If you love potatoes but fancy a twist on the traditional roast, these Sage Smashed Potatoes are a must-try. Perfectly crispy on the edges yet tender in the centre, they're ideal for Sunday roasts or simply as a snack to dunk in your favourite sauces. With potatoes with sage butter drizzled on top, every bite packs savoury, nutty, and herbaceous flavour.

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Just like our Parmesan Smashed Potatoes, this recipe works beautifully for weeknight dinners or as a great side dish alongside roasted meats, fish, or even vegetarian mains. The combination of golden-brown crispy potatoes and crispy fresh sage leaves gives them a texture and flavour punch that elevates ordinary roast potatoes to something memorable.

Ingredient Notes & Substitutes

• Baby potatoes / new potatoes. Waxy small potatoes are ideal for smashing because of their size and tender flesh. Yukon Gold or creamer potatoes also work. Avoid starchy potatoes in this recipe as they will not hold shape when smashed. 
• Vegetable oil / neutral oil. A high smoke point oil is best for roasting. Mild flavoured olive oil works too, but be cautious in a very hot oven.
• Unsalted butter. Provides richness and allows the sage to crisp perfectly when browned. Vegan butter is a good alternative.
• Fresh sage leaves. Essential for the aroma and crispy topping. If unavailable, try fresh rosemary for a slightly different herbal note.
• Flaky sea salt. Adds a final crunch and seasoning. 

Find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post. 

Step-By-Step Method

STEP 1 - Boil the potatoes. Place potatoes in a large pan of salted water and boil until fork tender. Drain and let them steam in the colander for a few minutes to remove excess moisture.

STEP 2 - Smash. Place potatoes on a large baking sheet lined with parchment paper in a single layer. Use a flat-bottomed glass or potato masher to gently press each potato into rough patties, keeping the edges uneven for crispiness.

STEP 3 - Roast. Drizzle with oil and sprinkle salt and black pepper. Roast in a preheated oven at 220°C for 30-35 minutes, until the crispy edges are deep golden brown. Cooking time will depend on the type and size of your potatoes. 

STEP 4 - Prepare sage butter. While potatoes roast, melt butter in a small saucepan over medium heat until bubbling and browned slightly. Add fresh sage leaves to your brown butter and fry for 30-60 seconds until crispy. Remove from heat immediately to prevent burning.

Take the sage leaves out and onto a plate lined with paper towels.

We use the same sage brown butter method for our Sage Mashed Potatoes.

STEP 5 - Serve. Arrange the crispy smashed potatoes on a serving plate, drizzle or brush with browned butter, and scatter crispy sage leaves on top.

Recipe Tips

• Choose the right potatoes: Baby potatoes, Yukon Gold potatoes, or any other waxy potatoes provide the best texture for smashing.
• High heat roasting: Keeps the edges crisp while the centre stays tender. Avoid overcrowding the baking sheet to ensure even browning.
• Seasoning variations: Add garlic powder for extra flavour. 
• Give them space: Leave enough room in between your potatoes so that they roast and not stew in each other's steam. 
• Browned butter tips: Keep an eye on the butter - remove it from the heat once nutty aroma develops to prevent bitterness.
• Smashing technique: Don't press too hard and don't worry about uniformity - uneven edges of the potatoes create more surface area for crispy texture. 

Serving Suggestions

These sage roasted potatoes are a perfect side dish for roast chicken, pork tenderloin, or baked fish. These are equally good for a weeknight dinner or Sunday Roast. 

They also pair wonderfully with dips like garlic aioli, spicy mayonnaise, or a tangy yoghurt-herb sauce. 

For brunch, serve them alongside poached eggs and fresh greens for a casual light meal.

Storage & Leftovers

Store smashed potatoes without the butter in an airtight container in the fridge for up to 2 days.

Reheat in a hot oven (200°C) to restore crispiness. Then drizzle with freshly made sage butter sauce.

Leftovers make a fantastic potato hash - simply chop and fry in a skillet with leftover sage butter and fresh herbs.

More Potato Side Dishes

If you enjoy this recipe, try more crispy and flavourful potato recipes to complement your meals next time, from Hasselback potatoes and Parmesan Roasted Baby Potatoes to creamy mashed potatoes. What's your favourite potato recipe?

Crispy Smashed Sage Potatoes

If you love potatoes but fancy a twist on the traditional roast, these Sage Smashed Potatoes are a must-try. Perfectly crispy on the edges yet tender in the centre, they're ideal for Sunday roasts or simply as a snack to dunk in your favourite sauces. With potatoes with sage butter drizzled on top, every bite packs savoury, nutty, and herbaceous flavour.

5 from 6 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine American, British, Worldwide

Servings 4 portions

Calories 249 kcal

Equipment

• Large baking Sheet
• Flat-bottomed glass or cup

Ingredients

 

1x2x3x

• 500 g (1.1 lb) baby potatoes
• 2 tablespoon vegetable oil or other neutral oil
• ½ teaspoon flaky sea salt
• ¼ teaspoon black pepper
• 50 g (3½ tablespoon) unsalted butter
• 20 g (1 cup (losely packed)) sage leaves stripped, stalks discarded

Instructions

 

• Preheat the oven to 220C (430°F). Line a large baking sheet with parchment paper.
• Boil baby potatoes in a large pot of salted water until tender. Drain well, and let them steam in the colander for a few minutes.
• Arrange the potatoes on a prepared baking sheet. Using a flat-bottomed glass or a cup, press the potatoes down to form rough patties with uneven edges.
• Drizzle with oil and sprinkle salt and black pepper all over.
• Bake in the preheated oven for 30-35 minutes, or until they are very crispy with deep golden brown edges.
• In the meantime, melt the butter in a small saucepan over medium heat. Allow it to bubble and foam, and stir until you start seeing plenty of browned bits and the butter starts smelling nutty. Watch closely after the foaming subsides, as butter can burn quickly.
• Add the sage leaves and allow them to fry in the browned butter for 30-60 seconds. Then take the pan off heat immediately. Transfer the crispy sage leaves on a plate lined with paper towels.
• Arrange the crispy smashed potatoes on a serving plate, drizzle or brush with browned butter and arrange crispy sage leaves on top.

Nutrition

Calories: 249kcalCarbohydrates: 22gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 27mgSodium: 300mgPotassium: 540mgFiber: 3gSugar: 1gVitamin A: 316IUVitamin C: 25mgCalcium: 32mgIron: 1mg

Keyword Crispy Sage Potatoes, Potatoes With Sage, Roasted Sage Potatoes, Sage Potatoes, Sage Smashed Potatoes, Smashed Sage Potatoes

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