Made this for my mom last spring and she still talks about it

These Oven-Baked 3-Ingredient Brown Butter Sage Potatoes are the side dish I made for my mom last spring, and she still brings them up every time we talk about family dinners. They’re simple enough to throw together after work but feel special and a little fancy, thanks to nutty brown butter and crispy sage. This is very much a Midwest-home-kitchen kind of recipe: a sheet pan, a hot oven, and pantry basics that turn baby potatoes into something everyone raves about.

Serve these potatoes alongside roasted chicken, grilled steak, or a simple baked salmon. They’re also great with a big green salad and store-bought rotisserie chicken when you need a quick weeknight dinner. For brunch, pair them with scrambled eggs and bacon. A squeeze of lemon over the finished potatoes brightens everything, and a dollop of sour cream or plain Greek yogurt on the side is perfect for dipping.

Servings: 4

2 pounds baby potatoes, halved if large

Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup and set it aside.

Rinse the baby potatoes and pat them very dry with a clean kitchen towel or paper towels. Halve any that are larger than a golf ball so they roast evenly.

In a medium light-colored skillet or saucepan, melt the butter over medium heat. Once melted, keep cooking, stirring or swirling often, until the butter foams and then turns a deep golden brown and smells nutty, 4 to 6 minutes. Watch closely so it doesn’t burn.

As soon as the butter is browned, turn off the heat and add the sage leaves. They will sizzle and crisp in the hot butter within about 30 seconds. Use a slotted spoon to transfer the crispy sage leaves to a small plate, leaving the brown butter in the pan.

Place the dried potatoes on the foil-lined baking sheet. Pour the warm brown butter over the potatoes, scraping in any browned bits from the pan. Sprinkle with the kosher salt and black pepper.

Toss the potatoes directly on the baking sheet until every piece is well coated in the brown butter, salt, and pepper. Arrange them in a single layer, cut sides down for the best browning.

Roast the potatoes in the preheated oven for 25 to 35 minutes, stirring once after about 15 minutes, until they are deeply golden, crisp on the edges, and tender when pierced with a fork.

Remove the baking sheet from the oven. Scatter the crispy sage leaves over the hot potatoes and gently toss once more so the sage and brown butter are evenly distributed.

Taste and adjust seasoning with a little extra salt and pepper if needed. Serve the potatoes straight from the foil-lined pan while they’re still hot and glistening, or transfer to a warm serving dish.

If you need to keep this strictly 3 ingredients, you can skip the pepper and rely on just butter, sage, and potatoes, using salted butter so you don’t need to measure separate salt. For extra flavor without more effort, toss in a few smashed garlic cloves during the last 10 minutes of roasting (remove any that get too dark). If you don’t have baby potatoes, cut regular Yukon Gold or red potatoes into 1- to 1 1/2-inch chunks and roast a little longer, checking for tenderness. To make this ahead for a holiday meal, you can par-roast the potatoes for 15 minutes, let them cool, then finish roasting for another 15 to 20 minutes right before serving. For a lighter version, reduce the butter to 4 tablespoons and add a quick drizzle of olive oil to help with browning. Food safety tips: Always cool leftovers within 2 hours and store them in an airtight container in the fridge for up to 3 days; reheat on a hot baking sheet so the potatoes crisp back up. Keep a close eye on the butter when browning—if it turns black or smells burnt, start over, as burnt butter will make the whole dish taste bitter.