Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a boil, then add your baby potatoes. Cook them for about 12-15 minutes until they are fork-tender and easily pierced. Once cooked, drain the potatoes and let them cool for about 5 minutes.

Transfer the cooled potatoes to a parchment-lined baking sheet. Using the bottom of a sturdy glass jar, gently press down on each potato until they are smashed but still intact—aim for a thickness of about ½ inch.

Drizzle the smashed potatoes generously with avocado oil, ensuring each piece is well-coated. Next, sprinkle salt and pepper over the potatoes, adjusting to your personal taste.

Preheat your oven to 425°F (220°C). Place the sheet tray with the seasoned, smashed potatoes in the oven and roast them for about 35-40 minutes.

While the potatoes roast, you can prepare the brown butter. In a medium saucepan, melt the butter over medium heat, stirring continuously. After about 5-8 minutes, the butter will start to bubble and turn a rich golden color. Keep stirring until it has a nutty aroma.

When your brown butter is just about ready, tear the fresh sage leaves and add them to the saucepan. Let them fry for the last minute.

Once the potatoes are beautifully roasted and crispy, remove them from the oven. Drizzle the hot brown butter and crispy sage leaves generously over the smashed potatoes. Finish off with a sprinkle of flaky salt.