Crispy Brown Butter Smashed Potatoes
I will be honest, I used to think of potatoes as the boring thing on the plate. The supporting actor. Then I made smashed potatoes with brown butter and now they are the thing my family fights over while the main dish sits there feeling unloved.
They are crispy and craggy on the outside, creamy in the middle, and the nutty brown butter poured over the top takes them somewhere a plain roasted potato has never been. They look impressive and they could not be easier.
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What makes these different
The smashing is the magic. You boil baby potatoes until tender, flatten each one, then roast them hot so every ragged edge crisps up. More surface area means more crunch. Then brown butter, which is just butter cooked until it smells like toasted hazelnuts, gets spooned over the whole tray. It is a small step with an outsized payoff.
What you need
Baby potatoes, butter, olive oil, salt, and whatever herbs you love. Rosemary and thyme are my go to. The tools that make this easy are a heavy sheet pan and a potato masher for the smashing, though the bottom of a glass works too if you are improvising.
How to make them
Boil the potatoes in salted water until a fork slides through easily, about fifteen minutes. Drain and let them steam dry for a few minutes, this matters for crisp. Arrange on an oiled pan, smash each one flat, drizzle with oil and salt, and roast at 425 for thirty to thirty five minutes until deeply golden. Meanwhile, melt butter in a pan until it turns amber and smells nutty, then pour it over the potatoes the second they come out.
The toppings make them yours
Finish with flaky salt and fresh herbs, or go all in with grated parmesan and a dollop of sour cream. They pair with truly anything off the grill, which makes them my favorite summer side.
The takeaway
Sometimes the side dish deserves to be the star. Give the humble potato a little brown butter and watch it steal the show. Tell me your favorite way to dress them up in the comments, I am collecting ideas for the next cookout.
xo, Pam
