Smashed Potatoes and Brown Butter Vinaigrette

Turn humble baked new potatoes into a stand-out side dish recipe with a brown butter-mustard seed vinaigrette and fried sage leaves.

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  • Makes: 12 servings
  • Serving Size: 1 potato
  • Makes: 12 potatoes
  • Prep: 25 mins
  • Total Time: 1 hr 15 mins

Smashed Potatoes and Brown Butter Vinaigrette

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Directions

  1. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Rub potatoes with oil and place in prepared pan. Bake for 50 to 60 minutes or until tender when pierced with a knife.
  2. Meanwhile, in a small saucepan combine 1 cup water, mustard seeds, 1 tablespoon vinegar, and 1/2 teaspoon salt. Bring to boiling. Reduce heat to medium. Simmer, uncovered, for 10 minutes. Remove from heat and pour through a fine mesh sieve into a bowl, reserving seeds.
  3. In a large skillet melt butter over medium heat. Add sage leaves (butter may spatter); cook about 3 minutes or until curled and crisp, turning the leaves occasionally. Transfer leaves to a paper towels to drain and sprinkle with 1/8 teaspoon salt. Continue to cook butter in skillet 2 to 3 minutes or until lightly browned. Immediately transfer butter to a medium bowl.
  4. Whisk reserved mustard cooking liquid, remaining 1 tablespoon of vinegar, and remaining 1/2 teaspoon salt into browned butter. Whisk in reserved mustard seeds.
  5. Using the bottom of a drinking glass or measuring cup, gently smash the hot potatoes into 1/2-inch thick disks. Transfer to a serving plate and drizzle with mustard vinaigrette and top with sage leaves. Sprinkle with sea salt flakes.
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Nutrition Facts (Smashed Potatoes and Brown Butter Vinaigrette)

  • Per serving:
  • 187 kcal ,
  • 11 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 20 mg chol. ,
  • 227 mg sodium ,
  • 21 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 3 g pro.
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