Sour Cream and Caramelized Onion Smashed Potatoes
These Sour Cream and Caramelized Onion Smashed Potatoes are layered with sweet jammy onions, grated gruyere, chives, and several dollops of sour cream. A side dish that may just steal the show!
Equipment
- Extra Large Baking Sheet
Ingredients
Caramelized Onions
- 2 tbsp (28 g) unsalted butter
- 2 large sweet yellow onions very thinly sliced
- 1 tbsp sherry vinegar
- ½ tsp fine sea salt
- ½ tsp ground black pepper
Smashed Potatoes
- 2 lbs (907 g) baby potatoes
- 1 tsp fine sea salt
- 1 tbsp (14 g) unsalted butter melted
- Flaky sea salt to taste
- Ground black pepper to taste
Toppings
- ¼ cup (11 g) grated gruyere packed
- Chopped chives
- ¼ cup (60 g) sour cream
- Ground black pepper
Instructions
Caramelized Onions
- Heat a large pan over-medium high heat. Melt the butter, swirling it around in the pan. Add the sliced onions and toss to coat in the butter.
- Add the sherry vinegar, salt, and pepper then toss to combine.
- Cook, while stirring occasionally, until the onions are translucent and golden brown. The pan should also have a lot of browning on the bottom of it.
- Add a splash of water and scrape up the brown bits to deglaze the pan. Stir the liquid into the onions then reduce the heat to medium-low.
- Stir the onions occasionally until they're deeply caramelized and jammy, about 1 hour. Add a splash of water every so often to unstick any brown bits from the bottom of the pan. As the onions start to caramelize more, you may find that you need to stir and add water more often to prevent them from burning.
- Once the onions are caramelized, set them aside in a bowl.
Smashed Potatoes
- Add the potatoes to a large pot and cover them with about 2 inches of water. Add 1 tsp of fine sea salt to the water and bring to a boil over high heat.
- Continue boiling for 10-15 minutes or until you can easily poke them with a fork. Meanwhile, preheat the oven to 400°F (205°C) and line an extra large baking sheet with parchment paper.
- Drain the potatoes in a colander and let them rest for 10 minutes to cool slightly.
- Spread them out onto the prepared baking sheet and use the bottom of a glass or measuring cup to flatten the potatoes, being sure to keep them in one piece.
- Brush the tops of the potatoes with the melted butter then sprinkle with a generous amount of flaky sea salt and top them with ground black pepper.
- Bake for 40-45 minutes, flipping them halfway through. Flip on the broiler and broil for 2-4 minutes until the skins are golden brown and crispy. Keep an eye on them at this stage to make sure they don't burn.
- Transfer the potatoes to a serving plate then spread the caramelized onions over top. Sprinkle with the grated gruyere and chives then add dollops of sour cream. Finish it off with a bit of ground black pepper.
Notes
- While the onions are cooking (step 5), start the potatoes so you're not waiting too long for them to be done after the onions.
- Be careful not to add too much water while you're deglazing the pan. A splash here and there is enough. Too much will cause you to boil the onions and it might take longer to get them to caramelize.
- Place any leftovers in a sealed container in the fridge for up to 3-4 days.
Nutrition
Calories: 230kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Sodium: 616mg | Fiber: 4g | Sugar: 7g
Tried this recipe?Let us know how it was by leaving a comment down below!
