Fill a pot with salted water and bring it to a boil. Add baby potatoes and cook for 12-15 minutes until fork-tender.

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Smash each potato gently using a glass jar.

Drizzle smashed potatoes with avocado oil, sprinkle with salt and pepper. Bake for 35-40 minutes until golden brown and crispy.

In a saucepan over medium heat, melt butter and stir until it turns golden brown. Add sage leaves for the last minute.

Drizzle warm brown butter over potatoes, sprinkle with crispy sage leaves and flaky salt before serving warm.