French Onion Smashed Potatoes
French Onion Smashed Potatoes
Potatoes, Pastas and Grains
Ingredients
- 3 large sweet/white onions
- 6 tablespoons Fustini's Herbs de Provence olive oil, divided
- kosher salt and pepper
- 2 pounds baby Yukon gold potatoes
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup finely grated gruyere cheese, or more if you wish!
- fresh thyme, for garnish
Directions
- Heat 3 tablespoons of olive oil 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 filled 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 salt, pepper, 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.
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