Crispy Smashed Potatoes with Sour Cream and Jammy Caramelized Onions

Updated at: Thu, 21 Nov 2024 09:04:52 GMT

Step 1

Place the oil and onion in a pan over high heat. Stir occasionally for about 5 minutes until the onions just start to look translucent.

Step 2

Add the salt and turn the heat down to medium-low. Continue to cook for about 1 hour, stirring occasionally until the onions reduce and turn a dark, caramel brown.

Step 3

Preheat oven to 425F.

Step 4

Add the baby potatoes to a large pot and cover with water. Place the pot over high heat and bring to a boil. Reduce the heat to keep the water simmering for about 15 minutes until fork-tender.

Step 5

Drain the potatoes and place them on a baking sheet lined with parchment paper.

Step 6

Use the bottom of a cup to press down on the potatoes to smash them.

Step 7

Drizzle with the oil and roast in the oven for 20 minutes.

Step 8

While the potatoes are roasting, melt the butter and mix in the minced garlic. Set aside.

Step 9

After the potatoes finish their 20 minutes, brush the tops with the garlic butter.

Step 10

Pop them back in the oven for another 15 – 20 minutes until the potatoes are golden brown and the edges are crispy.

Step 11

Allow them to sit for a few minutes on the baking sheet then transfer to a serving dish to assemble.

Step 12

Dollop sour cream on top of the smashed potatoes. Then, add the caramelized onions, and a little bit of dill on top for garnish.

Step 13

Sprinkle with flakey salt and enjoy warm.

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