Take trendy potatoes and add a touch of the classics! French Smashed Potatoes are the crispy, fluffy-on-the-inside mouthful you’ve been hearing about, but don’t just throw salt on them. Oh no, French Smashed Potatoes go the extra mile, all the way to Paris in fact! Instead, the potatoes are topped with sweet, golden-brown caramelized onions and smoky Gruyère cheese, sharing the delicious flavor of French onion soup in each bite. Bon appetite!
Ingredients
- 2 pounds baby Yukon Gold potatoes
- water, to taste
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter
- 6 cups sweet onions, sliced
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 1 cup Gruyère cheese, shredded
- 2 tablespoons fresh chives, chopped, for topping
Directions
Step 1 –Position the oven racks in the middle and lower third positions.
Step 2 –Preheat the oven to 450 degrees F.
Step 3 –Line a large rimmed baking sheet with parchment paper.
Step 4 –Place the potatoes in a large pot and add enough of the water to cover them by about 1 inch.
Step 5 –Bring the water to a boil.
Step 6 –Reduce the heat to medium-high and simmer, covered, until the potatoes are tender when pierced with a fork, about 10-15 minutes.
Step 7 –Drain the potatoes well and pat them dry with a clean kitchen towel, then transfer them to a large bowl.
Step 8 –In a large skillet over medium heat, heat 2 tablespoons of the oil and the butter.
Step 9 –Add the onions and 1/4 teaspoon of the salt to the hot oil and butter and cook, while stirring, occasionally until the onions are soft and translucent, about 5-7 minutes.
Step 10 –Reduce the heat to medium-low and cook, stirring often, until the onions are golden-brown and jammy, about 20-35 minutes.
Step 11 –Add water to the onions, as needed, 1 tablespoon at a time, while stirring with a wooden spoon and scraping the bottom of the pan to release any browned bits.
Step 12 –Transfer the onion mixture to a small bowl.
Step 13 –Drizzle 1 tablespoon of the oil over the potatoes.
Step 14 –Sprinkle the potatoes with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss to coat.
Step 15 –Spread the potatoes evenly on the prepared baking sheet.
Step 16 –Using a sturdy glass, gently press down on the potatoes to flatten them to 1/2-inch thickness. The potatoes should stay intact.
Step 17 –Drizzle the potatoes with the remaining oil.
Step 18 –Bake the potatoes, flipping once halfway, until they are golden-brown and crispy, about 20-25 minutes.
Step 19 –Transfer the potatoes from the oven and turn the broiler to high.
Step 20 –Top each of the potatoes evenly with about 1/2 teaspoon of the caramelized onions and 1 1/2 teaspoons of the cheese.
Step 21 –Broil the potatoes on the upper rack until the cheese is melted and bubbly, about 2 minutes.
Step 22 –Immediately sprinkle the potatoes with the remaining 1/4 teaspoon of the salt.
Step 23 –Top the potatoes with the chives and the remaining 1/4 teaspoon of the pepper.
Step 24 –Serve warm.
