Smashed Potatoes With French Onion Dip
These crispy smashed potatoes are served over a generous layer of homemade French onion dip, then finished with truffle oil, fresh dill and crunchy fried onions. Crispy, creamy and packed with savory onion flavor!
Servings: 8 servings
Calories: 288kcal
Ingredients
French Onion Spread
- 1 drizzle olive oil I use Graza Sizzle
- 1½ yellow onions small dice
- ½ teaspoon kosher salt Diamond Crystal
- ¼ teaspoon black pepper coarse ground
- 3 cloves garlic minced
- 1 tablespoon fresh thyme stemmed & chopped
- 2 tablespoon white wine
- 1 tablespoon sherry vinegar
- ¼ cup beef broth
- ½ cup sour cream full fat
- 2 tablespoon mayo Hellmans or Dukes
- ½ teaspoon kosher salt
Potatoes
- 2 lb baby yukon potatoes
- tt kosher salt Diamond Crystal
- tt black pepper
- 2 cups olive oil approximately - used for frying
Toppings
- ¼ cup fried onions store-bought or homemade
- ¼ cup fresh dill torn
- 2 tablespoon chives fine cut
- 1 drizzle truffle oil
Instructions
French Onion Spread
- Add a drizzle of olive oil to a medium sized skillet then transfer onions to pan and cook over low heat for 35-45 minutes, stirring occasionally until onions are soft, dark and caramelized
- Add salt, pepper, garlic and thyme. Stir and allow to cook an additional minute
- Deglaze the pan with white wine, scraping the brown bits from the bottom. Add sherry vinegar and beef broth then allow to reduce until almost all liquid is gone
- Transfer onion mixture to a heat proof bowl then allow to chill in the fridge or freezer for 10-15 minutes. After chilling, mix in sour cream, mayo and additional salt then set aside until needed
Potatoes
- Add potatoes to a pot of cold water. Add enough kosher salt to make the water taste like ocean water, this will help season the potatoes from the inside out. Bring pot to a boil for about 10 minutes. Test potatoes by inserting a paring knife to see if it goes in with little to no resistance and slides back out
- Drain potatoes well then transfer them to a sheet tray. Use the bottom of a cup or mug to smash them. Smash them just enough that they flatten but don't start to break apart. Lightly dust with salt and pepper
- Bring approximately ¼ inch of oil to 350°F then add potatoes, keeping them spaced out and not over crowding the pan. Allow them to cook undisturbed for 2-3 minutes per side then transfer them to a paper towel lined sheet tray to absorb any extra oil and sprinkle with additional salt and pepper
- Smear onion spread over a serving platter, top with fried smashed potatoes, then top with fried onions, dill, chives and a drizzle of truffle oil
Notes
Don't forget to salt the water you boil the potatoes in. It should taste like salty ocean water. This helps season the potatoes from the inside out.
It's important not to overcook the potatoes. If they're too soft they will fall apart when you smash them.
Use a neutral olive oil, peanut oil or avocado oil. These oils all have a high enough smoke point that they won't burn when pan frying.
If using olive oil, be sure you don't reach for extra virgin olive oil as it has a lower smoke point and will burn when pan frying. It also has a much stronger taste.
A very light drizzle of truffle oil will go a long way. It's pungent flavor can be overpowering.
Nutrition
Calories: 288kcal | Carbohydrates: 24g | Protein: 3g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 369mg | Potassium: 557mg | Fiber: 3g | Sugar: 2g | Vitamin A: 284IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 1mg
