Chef's Corner
Roast smashed potatoes with brown butter sage
Ingredients
- 8 large waxy potatoes such as the Mediterranean variety at Woolies
- 1 tablespoon salt
- 2 strips of zest peeled off a lemon (optional)
- Sprig of rosemary (optional)
- Olive oil for roasting
- 6-8 sprigs of thyme
- 6 garlic cloves, bruised
- Flaky sea salt and pepper
- 100g Kerrygold Pure Irish Salted Butter
- Approx. 16 sage leaves
Directions
- Preheat the oven to 200C/390F
- Add the potatoes to a pot of cold water until they are submerged and add the salt, lemon and rosemary. Bring to a boil and cook until just knife tender. About 15-20 minutes.
- Drizzle olive oil over a large roasting tray or sturdy flat baking tray and grease your potato masher. Tip the cooked potatoes onto the tray and roll them in the olive oil to coat on all sides.
- Gently press down on each potato until it is smashed but still holding as one piece, place the evenly around the pan.
- Add the garlic and thyme leaves. Drizzle olive oil over each potato or brush it on more evenly. Sprinkle lightly with flaky sea salt and cracked black pepper and roast for around 25 – 40 minutes until golden and crispy around the edges. This might take up to 50 minutes depending on your oven. Cook them as long as you like to get golden.
- While the potatoes are cooking. Heat the butter in a small frying pan until bubbling and fry the sage leaves gently & quickly until just sizzling and crisping up. Remove and set aside to drain on paper. You don’t want the butter to get too dark here. It should be brown (if you have cooked it too long it will not taste 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).
