French Onion Smashed Potatoes
Arrange a rack in center of oven; preheat to 450°. In a medium pot, cover potatoes with 1" cold water; generously with 2 Tbsp. kosher salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer until a paring knife slides easily into center (potatoes should be tender but not mushy), about 15 minutes.
Ingredients :
- 2 Tbsp. unsalted butter
- 2 large yellow onions, thinly sliced into half-moons
- 1 tsp. kosher salt
- 2 thyme sprigs
- 1/3 cup dry white wine
- Freshly ground black pepper
- Smashed Potatoes
- 1 1/2 lb. small yellow potatoes, such as baby Yukon Gold
- 1/2 tsp. kosher salt, plus more
- 4 oz. Gruyère, shredded
- Fresh thyme leaves, for serving
- Freshly ground black pepper
Directions :
- In a large skillet over medium heat, melt butter. Add onions and salt and cook, stirring occasionally, until onions are jammy and deep golden brown, 35 to 50 minutes.
- Add thyme and wine and cook, stirring and scraping up bits from bottom of pan, until liquid is reduced and onions are jammy, 1 to 2 minutes; season with pepper. Let cool slightly.
- Make Ahead: Onions can be caramelized 3 days ahead. Let cool, then transfer to an airtight container and refrigerate. Return to room temperature before using.
