French onion smashed potatoes are a crispy, cheesy side that tastes like a bite-sized bowl of French onion soup. Golden potatoes, caramelized onions and melted Gruyère make these irresistible—so good you might eat them straight from the pan.
The ultimate crowd-pleasing side is here.
How many ways can one make crispy smashed potatoes? Plenty—and I keep experimenting. Today’s favorite: French onion smashed potatoes. They’re rich, indulgent and perfect for the holidays or any special dinner. Imagine caramelized onions and cheese on top of a crisp, tender potato.
If you love French onion flavor, these will quickly become a go-to. They pair beautifully with roasted meats or a bright salad, and they look elegant on a holiday plate. I use baby Yukon golds for the best texture, but larger gold potatoes work fine too.
These potatoes require a bit of prep: parboiling, cooling, then smashing and roasting. Both the parboil and the caramelized onions take time, so I recommend starting with the onions and letting them slowly reach a deep golden color while you prep the potatoes. You can parboil the potatoes ahead of time to save minutes when cooking later.
I like to season the potatoes with garlic and thyme before roasting and to finish them with a generous grating of Gruyère. After the potatoes get crisp in the oven, spoon on the caramelized onions and top with cheese, then return to the oven briefly so everything melts together into gooey, savory goodness.
They’re rich, comforting and perfectly textured—crispy on the outside, soft inside, with sweet, caramelized onion flavor and nutty, melty cheese. Try serving them with a roasted steak or alongside seasonal vegetables for a memorable meal.
Crispy French Onion Smashed Potatoes
Crispy French Onion Smashed Potatoes
Ingredients
- 3 large sweet or white onions
- 4 tablespoons unsalted butter
- kosher salt and pepper
- 2 pounds baby Yukon gold potatoes
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ cup finely grated Gruyère cheese (or more to taste)
- fresh thyme for garnish
Instructions
- Heat the butter in a large skillet over medium heat. Add the onions and a generous pinch of salt, stirring to combine. Cook, stirring often, for 10 minutes until the onions begin to soften. Reduce heat to low and continue to cook, stirring regularly, for 60 to 90 minutes until the onions are deep golden and caramelized.
- While the onions cook, place the potatoes in a large pot and cover with cold water. Bring to a boil, then simmer until the potatoes are just fork-tender. Drain and let cool until you can handle them.
- Preheat the oven to 450°F (230°C).
- Brush a baking sheet with 1½ tablespoons of olive oil. Arrange the potatoes on the sheet and gently smash each one with your hand or the bottom of a glass, keeping them mostly intact. Drizzle with the remaining oil and season with salt, pepper, garlic powder and dried thyme.
- Roast for 25 to 30 minutes until the potatoes are golden and crispy around the edges.
- Remove the sheet from the oven, spoon a bit of the caramelized onions onto each potato, and sprinkle with grated Gruyère. Return to the oven for 5 to 10 minutes until the cheese melts.
- Serve immediately, garnished with fresh thyme.
Tip: Parboil potatoes ahead of time to shorten final prep. Start the onions first so they can caramelize slowly while you finish the rest of the steps.
Just try not to eat them all off the pan!
Crispy edges for life.