Crispy French Onion Smashed Potatoes.
French onion smashed potatoes are a crispy, cheese dream of a side dish! A little bite of crispy potato + french onion soup, these are a fabulous side dish and good enough to eat right off the pan!
The most incredible side dish is here!
Just how many ways can I make crispy smashed potatoes?!
All the ways!
I won’t stop until I’ve exhausted all the smashed potato options.
Need a fancy side dish for the holiday season? Hello, this is it! These are rich, decadent, delicious and taste just like a bowl of french onion soup. On a crispy potato!
Love the combo so much.
We’re no stranger to crispy smashed potatoes here. I’ve done the original ones. A chipotle cheddar version, a pesto version and a bacon blue cheese version. I’ve even made a smashed potato salad. I can’t choose which one I love the most. It depends on my mood.
My mood today is saying that these are the best of all time. Because not only am I obsessed with all things crispy smashed potatoes, I also have a bit of a fascination with all things french onion flavored.
Shocking!! I’m sure you are stunned.
I mean, what is it with me and french onion flavored potatoes?
I’ve made french onion mashed potatoes, french onion scalloped potatoes, french onion meatballs, french onion chicken lasagna rollups, french onion stuffed shells, french onion galette, french onion dip, a traditional french onion soup along with a blue cheese french onion soup and french onion sweet potatoes. Just to name a few!!
I guess I really am french onion crazy. Sorry. But not!
No matter which way you make them, smashed potatoes take a bit of prep. You have to par boil them and then let them slightly cool, all before roasting them. You can always do this part ahead of time – in fact, a lot of times this is part of a few minutes of meal prep I do every week. It’s so nice to have them ready to go!
Doing this also allows some time to caramelize the onions! Since there are two high maintenance parts of this recipe (the onions AND the parboiling of the potatoes)… I suggest starting with the onions and going from there. The onions can caramelize and get all golden and delicious while you prep everything else.
I like to use a mix of garlic and thyme on the potatoes and then finely grate a bunch of gruyere for the topping. Once the potatoes are smashed and roasted, top them with a bit spoonful of the onions and the cheese. Melty, fabulous goodness!
I usually use baby gold potatoes for these, but you can definitely use large gold potatoes. This would make an amazing side dish for a filet during the holiday season. They are also delicious served with salad on the side.
Just try not to eat them all off the pan!
Crispy French Onion Smashed Potatoes
Crispy French Onion Smashed Potatoes
Ingredients
- 3 large sweet/white onions
- 4 tablespoons unsalted butter
- kosher salt and pepper
- 2 pounds baby Yukon gold potatoes
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup finely grated gruyere cheese, or more if you wish!
- fresh thyme, for garnish
Instructions
- Heat the butter in a large skillet over medium heat. Add the onions and a big pinch of salt. Stir to toss. Cook, tossing often, for 10 minutes, until the onions begin to soften. After 10 minutes, turn the heat down to low. Cook for another 60 to 90 minutes, stirring often, until the onions are golden and caramelized.
- While the onions cook, make the potatoes. Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly, until you can touch them.
- Preheat the oven to 450 degrees F.
- Brush a baking sheet with 1 ½ tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with a sprinkle of salt and pepper, the garlic powder and dried thyme.
- Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy.
- Remove the potatoes from the oven. Top each with a spoonful of caramelized onions. Top with a sprinkle of gruyere cheese. Pop back in the oven for 5 to 10 minutes to melt the cheese.
- Serve immediately with fresh thyme for garnish.
Did you make this recipe?
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Crispy edges for life.
9 Comments on “Crispy French Onion Smashed Potatoes.”
Right on thyme! Wondering what to do for lunch, and came across your recipe. Delicious thanks
You cook the onions for another 60 or 90 minutes after the 10 minutes cooking time?
60-90 minutes has to be an error. I have a gas stove and cannot imagine what that time would do to the onions.
I too have a gas stove and it takes that long to properly caramelize onion on low slow heat, stirring often. Best of luck
My husband loves French onion soup…and potatoes, and we have a lot of both right now. Sounds like a good vacation week recipe to try. How do you cut the onions: full circles, half circles??
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I see you write you do some meal prep for the week. I read your whole recipe. Do you ever make the smashed potatoes and chill in fridge (as a prepped item)to be used for several days? Would the starch be ok or should they become brown when exposed to the air. I may try to experiment with this, especially for use during the holidays. Lmk and I’ll do the same
yes, i par-boil the potatoes then keep them in the fridge and they are great! i don’t smash them on the pan until right before making.