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Yields:
6 - 8 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs 10 mins
Cal/Serv:
160
Love French onion soup but looking for something that’s a little more casual? These French onion smashed potatoes are calling your name. Crispy smashed baby Yukons are topped with caramelized onions and gooey Gruyère for a snackable bite-sized spin on the beloved classic soup. Serve these as an elevated app at your party (Super Bowl, anyone?), or as an extra-special, comforting side dish at your dinner for two. Here's what you need to know.
The smashed potatoes:
If you’ve never smashed a potato, today is the day to start. Make sure the potatoes are cooked in salted boiling until they’re plenty soft (but not falling apart!) before smashing directly on the baking sheet. You can use any medium flat-bottomed object for smashing, but I prefer a heavy-bottomed rocks or highball glass: The bottom is typically the perfect diameter for the baby potatoes, and since it’s clear, I can also see how the potato is squishing as I smash it. (Obviously, if you do choose to use the glass, be careful!)
Smashing is low-key the best part of this whole recipe, but don’t get carried away and smash too hard. If the potatoes are too thin, you’ll lose the fluffy soft center, and the potato will become brittle all the way through. You want some contrast between the crisp edges and the soft interior.
The caramelized onions:
Low and slow is the key to perfect caramelized onions. The onions need time to sink into that perfect sweet jamminess. Don’t be tempted to turn up the heat to speed up the process: You’ll only succeed in browning the edges, which is NOT what we’re going for here. If they start to brown too much, throw a few tablespoons of water into the pan. It will prevent them from burning and also slightly steam the onions, helping them cook more evenly.
Make ahead and storage:
While the smashed potatoes are at their crispy best when fresh, the caramelized onions can be made and refrigerated up to 3 days ahead. Let cool completely before storing in an airtight container in the refrigerator. Any leftover potatoes can also be stored in the refrigerator in an airtight container for up to 3 days.
Did you try making this? Let us know how it went in the comments!
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Ingredients
Caramelized Onions
- 2 Tbsp.
unsalted butter
- 2
large yellow onions, thinly sliced into half-moons
- 1 tsp.
kosher salt
- 2
thyme sprigs
- 1/3 cup
dry white wine
Freshly ground black pepper
Smashed Potatoes
- 1 1/2 lb.
small yellow potatoes, such as baby Yukon Gold
- 1/2 tsp.
kosher salt, plus more
- 4 oz.
Gruyère, shredded
Fresh thyme leaves, for serving
Freshly ground black pepper
Directions
Caramelized Onions
- Step 1In a large skillet over medium heat, melt butter. Add onions and salt and cook, stirring occasionally, until onions are jammy and deep golden brown, 35 to 50 minutes.
- Step 2Add thyme and wine and cook, stirring and scraping up bits from bottom of pan, until liquid is reduced and onions are jammy, 1 to 2 minutes; season with pepper. Let cool slightly.
- Step 3Make Ahead: Onions can be caramelized 3 days ahead. Let cool, then transfer to an airtight container and refrigerate. Return to room temperature before using.
Smashed Potatoes
- Step 1Arrange a rack in center of oven; preheat to 450°. In a medium pot, cover potatoes with 1" cold water; generously with 2 Tbsp. kosher salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer until a paring knife slides easily into center (potatoes should be tender but not mushy), about 15 minutes.
- Step 2Drain potatoes and return to pot. Cook over low heat, shaking pot occasionally, until potatoes are dry, about 30 seconds.
- Step 3On a bare metal baking sheet, toss potatoes with 2 Tbsp. oil; season with 1/2 tsp. salt. Spread in an even layer. Using the bottom of a heavy-bottomed glass or measuring cup, lightly smash each potato to 1/2" thick.
- Step 4Roast potatoes until crispy and golden brown on the bottom and edges, 20 to 25 minutes. Top potatoes with caramelized onions and Gruyère. Continue to roast until cheese is melted, 3 to 4 minutes more.
- Step 5Top with thyme leaves; season with pepper.
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