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

Carla Hall and Genevieve Ko
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°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.

  • 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.

  • 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.

  • Whisk reserved mustard cooking liquid, remaining 1 tablespoon of vinegar, and remaining 1/2 teaspoon salt into browned butter. Whisk in reserved mustard seeds.

  • 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.

Nutrition Facts

187 calories; 11 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 20 mg cholesterol; 227 mg sodium. 616 mg potassium; 21 g carbohydrates; 2 g fiber; 2 g sugar; 3 g protein; 0 g trans fatty acid; 255 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 26 mcg folate; 0 mcg vitamin b12; 21 mg calcium; 1 mg iron;