Ingredients
Potatoes and Seasoning
- 1 ½ pounds baby potatoes (about 36)
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- Kosher salt and pepper, to taste
Caramelized Onion Mixture
- 1 tablespoon olive oil
- 1 large onion (softball size), thinly sliced
- 1 tablespoon brown sugar
- 1 tablespoon garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- ¼ cup sherry or dry white wine
- Kosher salt and pepper, to taste
Cheese
- 4 ounces Gruyere cheese, freshly grated
Garnish
- Extra fresh rosemary and thyme for garnish
- Freshly ground black pepper
Instructions
- Preheat Oven: Preheat the oven to 400˚F (200˚C) to prepare for roasting the potatoes.
- Season Potatoes: In a large bowl, toss the baby potatoes with 1 tablespoon olive oil, 1 teaspoon chopped rosemary, 1 teaspoon thyme leaves, and salt and pepper to taste to evenly coat.
- Roast Potatoes: Spread the seasoned potatoes on a large rimmed baking sheet lined with parchment paper in a single layer. Bake for 25-30 minutes until the potatoes are fork-tender.
- Prepare Caramelized Onions: While potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the thinly sliced onions and brown sugar, season with salt and pepper, and cook for 15-20 minutes, stirring frequently, until onions are very soft and caramelized.
- Add Garlic and Herbs: Stir in the minced garlic, 1 teaspoon rosemary, and 1 teaspoon thyme. Cook for an additional 2 minutes, stirring often to prevent burning.
- Deglaze Pan: Pour in the sherry or dry white wine to deglaze the skillet, scraping any browned bits from the bottom. Cook for 1-2 minutes until most liquid evaporates, then remove from heat. The onion mixture can be prepared up to a day ahead and refrigerated.
- Flatten Potatoes: Remove roasted potatoes from oven and keep oven temperature steady. Using the bottom of a glass or spatula, gently flatten each potato to about ⅓ to ½ inch thickness.
- Add Cheese: Sprinkle about half of the grated Gruyere cheese over the flattened potatoes, distributing it evenly with a pinch on each.
- Top with Onion Mixture: Carefully spoon about a teaspoon of the caramelized onion mixture onto the cheese on each potato.
- Top with Remaining Cheese and Herbs: Add the remaining Gruyere cheese over the onions. Sprinkle the remaining rosemary, thyme, and freshly ground black pepper evenly over all the potatoes. This assembled dish can also be refrigerated for up to one day before baking. Let it sit at room temperature for 20-30 minutes before baking.
- Final Bake: Bake the assembled potatoes in the oven for 8-10 minutes until the cheese is melted, bubbly, and golden.
- Serve: Transfer the hot French Onion Smashed Potatoes to a platter and serve immediately. Enjoy the flavorful, cheesy, and herbaceous side dish!
Notes
- Baby potatoes should be uniform in size for even cooking.
- The onions can be caramelized a day in advance to save time on the day of serving.
- Use a sturdy glass or spatula for smashing to avoid breaking the potatoes apart.
- You can substitute Gruyere with Swiss cheese or mozzarella if preferred.
- Make sure to let assembled potatoes rest at room temperature before baking if refrigerated, to ensure even heating.
- Sherry wine can be replaced with dry white wine or vegetable broth if alcohol is a concern.
- This dish pairs well with roasted meats or as a hearty vegetarian side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
