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This is a vertical image focusing on a crispy roasted smashed potatoes on a white plate. The vantage point is from the side. The center potato is topped with sour cream, caramelized onions, and a small bit of fresh dill. More crispy potatoes with the same toppings are on the plate blurred around the center potato in focus. Recipe
GF Gluten-Free VG Vegetarian EF Egg-Free NF Nut-Free

Crispy Smashed Potatoes with Sour Cream and Jammy Caramelized Onions

Crispy smashed potatoes with sour cream and jammy caramelized onions are an elevated comfort food perfect for any occasion – fancy or casual!

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Prep: 15 minCook: 1 hourTotal: 1 hour 15 min
Servings: serves 6

Ingredients

Caramelized Onions

  • 3 sweet onions
  • 2 tablespoons olive oil or avocado oil
  • 1/2 teaspoon salt

Smashed Potatoes

  • 1 lb. baby potatoes
  • 6 tablespoons salted butter, melted
  • 4 cloves garlic, minced
  • 1/2 cup sour cream
  • dill for garnish
  • flakey salt

Instructions

Make the Caramelized Onions

  1. Place the oil and onion in a pan over high heat. Stir occasionally for about 5 minutes until the onions just start to look translucent.

    This is an overhead horizontal image of a cast iron skillet with raw sliced onions. The skillet sits on a whiter terrazzo surface.

  2. Add the salt and turn the heat down to medium-low. Continue to cook for about 1 hour, stirring occasionally until the onions reduce and turn a dark, caramel brown. 

Make the Potatoes

  1. Preheat oven to 425F. 
  2. Add the baby potatoes to a large pot and cover with water. Place the pot over high heat and bring to a boil. Reduce the heat to keep the water simmering for about 15 minutes until fork-tender. 
    This is a horizontal image looking at a large pot with baby potatoes and water from an angled, overhead view. The pot sits on a white terrazzo surface.
  3. Drain the potatoes and place them on a baking sheet lined with parchment paper. 
  4. Use the bottom of a cup to press down on the potatoes to smash them. 
    This is an overhead horizontal view of a gold rimmed baking sheet lined with parchment paper. On the left side of the baking sheet are baby potatoes. On the right side are seven smashed potatoes. To the bottom right corner of the baking sheet is a clear glass with a smashed potato under it. The baking sheet sits on a white terrazzo surface.
  5. Drizzle with the oil and roast in the oven for 20 minutes. 
    This is an overhead horizontal view of a gold rimmed baking sheet lined with parchment paper. On the baking sheet are smashed potatoes drizzled with oil. The baking sheet sits on a white terrazzo surface.
  6. While the potatoes are roasting, melt the butter and mix in the minced garlic. Set aside. 
  7. After the potatoes finish their 20 minutes, brush the tops with the garlic butter. 
    This is an overhead horizontal view of a gold rimmed baking sheet lined with parchment paper. On the baking sheet are smashed potatoes. The baking sheet sits on a white terrazzo surface. To the right of the baking sheet is a light pink bowl with melted butter. A hand holding a grey silicone brush is coming in from the bottom right corner of the image and is brushed the tops of the potatoes with butter.
  8. Pop them back in the oven for another 15 – 20 minutes until the potatoes are golden brown and the edges are crispy. 
    This is an overhead horizontal image of crispy roasted smashed potatoes on a white piece of parchment paper.
  9. Allow them to sit for a few minutes on the baking sheet then transfer to a serving dish to assemble.

Assemble

  1. Dollop sour cream on top of the smashed potatoes. Then, add the caramelized onions, and a little bit of dill on top for garnish.
  2. Sprinkle with flakey salt and enjoy warm. 
    This is an overhead horizontal image of crispy roasted smashed potatoes on a white piece of parchment paper. The center potato is topped with sour cream, caramelized onions, and a small bit of fresh dill.

Nutrition Info:

  • Serving Size: 3 potatoes
  • Calories: 371
  • Sugar: 2.8g
  • Sodium: 3364mg
  • Fat: 23.7g
  • Saturated Fat: 9.8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 38.5g
  • Fiber: 5.2g
  • Protein: 8.9g
  • Cholesterol: 34mg
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