This recipe brings together the best of two favorites—crispy smashed potatoes and the bold, savory taste of French onion soup. The potatoes are crispy on the outside and fluffy inside, while the caramelized onions add sweetness and depth. Finished with gooey melted cheese, it’s an irresistible dish that feels indulgent yet easy to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) baby potatoes olive oil butter yellow onions, thinly sliced garlic, minced salt black pepper fresh thyme (optional) beef broth shredded Gruyère cheese or mozzarella Parmesan cheese (optional)
Directions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Bring a large pot of salted water to a boil and cook the baby potatoes until fork-tender, about 15 to 20 minutes. Drain and let them cool slightly.
While the potatoes cook, melt butter in a skillet over medium heat. Add the sliced onions and cook slowly, stirring often, until deeply caramelized and golden brown, about 20 to 25 minutes. Add garlic, salt, pepper, and thyme, then stir in a splash of beef broth to deglaze the pan. Cook for another 2 to 3 minutes and set aside.
Place the cooked potatoes on the prepared baking sheet and gently smash each one using the bottom of a glass or fork.
Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes, or until crispy and golden.
Remove from the oven and top each potato with the caramelized onion mixture and shredded cheese.
Return to the oven for 5 to 7 minutes, or until the cheese is melted and bubbly.
Serve warm, optionally sprinkled with Parmesan cheese.
Servings and timing
Servings: 4 to 5 servings Preparation time: 15 minutes Cooking time: 45 minutes Total time: 1 hour
Variations
Use vegetable broth instead of beef broth for a vegetarian version. Add a splash of balsamic vinegar to the onions for extra depth. Swap Gruyère with Swiss cheese or provolone. Top with crispy bacon bits for added richness. Include mushrooms with the onions for an earthy twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 to 12 minutes to maintain crispiness. Avoid microwaving too long, as it can make the potatoes soft.
FAQs
Can I use large potatoes instead of baby potatoes?
Yes, just cut them into smaller pieces before boiling.
How do I caramelize onions properly?
Cook them slowly over medium heat, stirring often, until they turn deep golden brown.
What cheese works best?
Gruyère is traditional, but mozzarella or Swiss also work well.
Can I make this ahead of time?
You can prepare the components ahead, but assemble and bake just before serving.
Are these very rich?
Yes, they are a hearty and indulgent side dish.
Can I make them vegetarian?
Yes, simply use vegetable broth instead of beef broth.
How do I keep them crispy?
Roast at high heat and avoid overcrowding the pan.
Can I freeze them?
Freezing is not recommended as the texture may change.
What can I serve with this dish?
They pair well with roasted meats, steak, or chicken.
Can I add herbs?
Yes, thyme or rosemary adds great flavor.
Conclusion
French Onion Smashed Potatoes are a flavorful and comforting dish that elevates simple potatoes into something truly special. With crispy edges, sweet caramelized onions, and melted cheese, this recipe is perfect for impressing guests or enjoying a cozy meal at home.
French Onion Smashed Potatoes are a rich and crispy side dish inspired by classic French onion soup, featuring golden smashed potatoes topped with caramelized onions, savory broth, and melted cheese. This easy comfort food recipe is packed with deep flavor and perfect for cozy dinners or entertaining.
Ingredients
Baby potatoes
Olive oil
Butter
Yellow onions, thinly sliced
Garlic, minced
Salt
Black pepper
Fresh thyme (optional)
Beef broth
Shredded Gruyère cheese or mozzarella
Parmesan cheese (optional)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Boil baby potatoes in salted water for 15–20 minutes until fork-tender. Drain and cool slightly.
In a skillet, melt butter over medium heat. Add onions and cook slowly, stirring often, until deeply caramelized (20–25 minutes).
Add garlic, salt, pepper, and thyme. Stir in a splash of beef broth to deglaze and cook for 2–3 minutes. Set aside.
Place potatoes on the baking sheet and gently smash each one.
Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until crispy.
Remove from oven and top with caramelized onions and shredded cheese.
Return to oven for 5–7 minutes until cheese is melted and bubbly.
Serve warm, optionally topped with Parmesan cheese.
Notes
Caramelize onions slowly for the best flavor—don’t rush this step.Use Gruyère for a more authentic French onion flavor.Keep potatoes spaced out to ensure crispiness.Add a splash of balsamic vinegar for extra depth if desired.
