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!