These French Onion Smashed Potatoes are served on a creamy homemade French onion dip, topped with sweet caramelized onions, melted Gruyère, and a generous sprinkle of fresh chives.
Smashed potatoes are the perfect way to achieve crispy, golden potatoes without any frying! The rich flavours of the French onion dip, combined with the melted Gruyère, make these potatoes absolutely irresistible. Ideal for serving at parties or satisfying your comfort food cravings, they’re sure to be a hit with everyone!
Why you’ll love this recipe
- Golden & Crispy – Baby potatoes are boiled until tender, smashed for maximum surface area, then roasted to crispy perfection with olive oil, garlic, and a generous grating of Gruyère. Every bite is crunchy on the outside and fluffy inside!
- Effortlessly Simple – No fancy techniques or hard-to-find ingredients—just a foolproof recipe that anyone can master. Perfect as a comforting treat or entertaining guests.
- Party-Perfect & Irresistible – These smashed potatoes are the ultimate comfort food and a guaranteed hit at any gathering. Serve them up, and watch them disappear in minutes!
- Homemade Caramelised Onions for Extra Flavour – Slow-cooked until rich, sweet, and deeply golden, these onions—seasoned with a hint of cayenne or smoked paprika—elevate the dish to something truly special.
French onion smashed potatoes: Ingredients
Potatoes
- 700g baby potatoes
- 2 tbsp olive oil
- 1 tsp garlic granules
- Salt
- 75g Gruyere grated
Caramelised onions
- 3 large onions, finely sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 tsp cayenne pepper or smoked paprika
- Generous pinch salt
French onion dip
- 100g cream cheese
- 50g mayonnaise
- 100g sour cream
To serve
- 2 tbsp chives finely sliced
How to make French onion smashed potatoes
Caramelise the onions – Heat oil and butter in a large pan over low-medium heat. Add the onions and cook for 30 minutes, stirring often. Lower the heat if they brown too fast. Stir in the sugar, cayenne pepper, and salt, then cook for another 15 minutes until soft and caramelised. Set aside to cool.
Boil the potatoes – While the onions cook, bring a large pot of salted water to a boil. Add the potatoes and boil for 20-25 minutes until soft. Drain and let them steam dry for 5 minutes.
Preheat the oven – Set it to 200°C (180°C fan).
Smash the potatoes – Line a baking tray (or two) with baking paper. Place the potatoes on the tray and smash them down with a glass. The thinner they are, the crispier they’ll get. Let them steam dry for 5 minutes.
Season and bake – Drizzle the potatoes with olive oil, season with salt and garlic granules, then top with Gruyère. Bake for 30-40 minutes until crispy.
Make the French onion dip – Once the onions are cool, mix half of them with the cream cheese, mayonnaise, and sour cream in a bowl until smooth.
Assemble and serve – Let the potatoes cool slightly. Spread the dip onto a large plate, place the smashed potatoes on top, then finish with the remaining caramelised onions and a sprinkle of chives. Serve and enjoy!
Tips for making the best French onion smashed potatoes
- Steam Dry for Maximum Crispiness – Let the potatoes steam dry both before and after smashing to remove excess moisture, ensuring extra crispy edges.
- Caramelised Onions for Deep Flavour – Cook the onions low and slow until they turn deeply golden and sweet. If you have extra time, let them cook even longer to fully develop their natural sugars.
- Choose Waxy Baby Potatoes – Smaller, waxy potatoes hold their shape better and crisp up beautifully in the oven.
FAQs
Can I make these ahead of time?
Yes! You can prepare the French onion dip in advance and store it in the fridge, but for the best texture, roast the potatoes just before serving.
Can I use store-bought French onion dip?
You can, but homemade has a richer flavour and the added bonus of extra caramelised onions for topping.
Which potatoes are best?
Smaller, waxy baby potatoes work best—they hold their shape and crisp up beautifully.
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French Onion Smashed Potatoes
Ingredients
Method
- Start by caramelising your onions. Heat the oil and butter in a large frying pan over a low-medium heat. Add the onion and fry for 30 minutes, stirring often. Lower the heat if they brown too quickly. Add the sugar, cayenne pepper, and season to taste with salt. Stir well and fry for a further 15 minutes, or until nicely caramelised and soft. Remove from the heat and set aside to cool.
- Whilst the onions are cooking, prepare the potatoes. Bring a large pot of salted water to the boil. Add the potatoes and boil for 20-25 minutes, or until soft. Drain and steam dry for 5 minutes.
- Preheat the oven to 200℃/180℃.
- Line a large baking tray, or two, with baking paper. Tip your potatoes onto the tray. Smash them down using the bottom of a large glass, the thinner you smash them the crispier they will be. Allow to steam dry for a further 5 minutes.
- Drizzle with the olive oil and season well with salt and the garlic granules. Top each smashed potato with a little Gruyère and bake in the oven for 30-40 minutes until crispy.
- Once the onions are cool, add half of them to a bowl with the cream cheese, mayonnaise, and sour cream. Mix until well combined. Set aside in the fridge until ready to use.
- Allow the potatoes to cool slightly before spreading the French onion dip onto a large plate and topping with the cheesy smashed potatoes. Top with the remaining caramelised onions, sprinkle over the chives and serve!
