Imported from TikTok

Crispy French Onion Smashed Potato Salad

Name: Crispy French Onion Smashed Potato Salad
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 lb Baby gold potatoes; Avocado oil (As needed for drizzling); Salt (For boiling potatoes, seasoning potatoes and onions, to taste); Black pepper (For the potatoes and dressing, to taste); Gruyère cheese (Freshly grated for the potatoes; additional cheese for tossing and finishing); 2 Yellow onions (Large, thinly sliced); 2 tbsp Butter; 1.5 tsp Honey (Source gives a range of 1–2 tsp); 4 sprigs Fresh thyme (Two sprigs for the onions; leaves from two sprigs for the dressing); White wine (Or use water; as needed to deglaze and prevent sticking or burning); Water (For boiling potatoes; alternatively, use water as needed for deglazing and preventing the onions from sticking); 2 heaping spoonfuls Crème fraîche (Heaping spoonfuls; source gives no precise spoon size); 1 tbsp Dijon mustard (Approximately); Garlic powder (A small amount, to taste); Onion powder (A small amount, to taste); Worcestershire sauce (A few shakes); Fresh chives (For finishing); Flaky salt (For finishing, to taste)

Recipe by @chloebellecale @chloebellecale · TikTok

Imported by Amanda Aisen on SeeMeCook

Baby gold potatoes are boiled, smashed, and roasted until crisp, then dressed with tangy crème fraîche, deeply caramelized onions, thyme, and plenty of Gruyère. Serve warm for maximum crispiness.

6 servings95 minFrench

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Ingredients

1.5 lb Baby gold potatoes
Avocado oil (As needed for drizzling)
Salt (For boiling potatoes, seasoning potatoes and onions, to taste)
Black pepper (For the potatoes and dressing, to taste)
Gruyère cheese (Freshly grated for the potatoes; additional cheese for tossing and finishing)
2 Yellow onions (Large, thinly sliced)
2 tbsp Butter
1.5 tsp Honey (Source gives a range of 1–2 tsp)
4 sprigs Fresh thyme (Two sprigs for the onions; leaves from two sprigs for the dressing)
White wine (Or use water; as needed to deglaze and prevent sticking or burning)
Water (For boiling potatoes; alternatively, use water as needed for deglazing and preventing the onions from sticking)
2 heaping spoonfuls Crème fraîche (Heaping spoonfuls; source gives no precise spoon size)
1 tbsp Dijon mustard (Approximately)
Garlic powder (A small amount, to taste)
Onion powder (A small amount, to taste)
Worcestershire sauce (A few shakes)
Fresh chives (For finishing)
Flaky salt (For finishing, to taste)

Steps

1
Melt the butter in a pan over medium to medium-low heat.
2
Add the sliced onions, salt, and thyme sprigs. Cook until the onions are translucent.
3
Add the honey and continue stirring. Once the onions begin to color, deglaze with white wine or water.
4
Add water about 1/2 cup at a time as needed to prevent sticking or burning. Cook for 25–35 minutes, stirring frequently, until the onions are deeply golden and jammy.
5
Boil the potatoes in salted water for 15–20 minutes, until fork-tender.
6
Drain the potatoes. Dry the pot completely, return the potatoes to it, and heat over low heat for 2 minutes to evaporate moisture. Alternatively, let them dry thoroughly in a colander.
7
Transfer the potatoes to a baking sheet and smash them.
8
Drizzle the potatoes with avocado oil and season with salt and pepper.
9
Roast at 450°F (230°C) for 35–45 minutes or longer, until deeply golden with slightly charred, crispy edges. The source notes that timing depends on the oven and desired crispiness.
10
Top the roasted potatoes with freshly grated Gruyère. Broil for about 2 minutes, until the cheese is melted and crisp.
11
Mix the crème fraîche, Dijon mustard, thyme leaves, salt, pepper, garlic powder, onion powder, and Worcestershire sauce until combined.
12
Gently toss the crispy potatoes with the dressing, caramelized onions, and additional Gruyère.
13
Plate the salad. Finish with more caramelized onions, fresh chives, additional Gruyère if desired, and flaky salt. Serve warm for maximum crispiness.

Notes

Avocado oil and several seasonings are listed without exact amounts. The crème fraîche amount is given only as two heaping spoonfuls, with no spoon size specified. The source lists white wine or water for deglazing and also describes adding water as needed. It does not specify an amount of Gruyère.