Overtop view of potatoes on a plate with a dip cup in the middle

This Recipe for Crispy Smashed Potatoes with Caramelized Onion Dip is a Must-Make

Cozier weather calls for comfort food sides on repeat. All those caramelized onions in a savoury herb sour cream dip are the most delicious accompaniment to these hot, golden, crispy potatoes – making this side dish delightful to whip up on a weeknight, for a special occasion or the holidays!

Related: Make-Ahead Holiday Mains and Simple Sides

Plate of potatoes with a dip cup in the middle

Crispy Smashed Potatoes with Caramelized Onion Dip

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 to 6

Ingredients:

Crispy Smashed Potatoes:
2 pounds (900 g) small Yukon Gold or fingerling potatoes, scrubbed
⅓ cup unsalted butter 2 tablespoons olive oil
3 sprigs fresh thyme, cut into 2-inch pieces
1 sprig fresh rosemary, cut into 2-inch pieces
Kosher salt and freshly ground black pepper

Caramelized Onion Dip:
1 tablespoon olive oil
2 white onions, thinly sliced 2 cups sour cream
2 tablespoons chopped fresh chives, divided
1 tablespoon chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground black pepper

See More: Parmesan Chive Smashed Potatoes

Directions:

1. Place the potatoes in a medium saucepan and cover with 2 inches of Season generously with salt and bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender when pierced with a knife, 20 to 25 minutes. Drain and set aside until cool enough to handle.

2. While the potatoes are cooking, in a medium saucepan, heat the olive oil over medium Add the onions and cook, stirring occasionally, until they are caramelized, about 20 minutes. Remove from the heat and let cool.

3. In a medium bowl, combine the cooled onions, sour cream, half of the chives, the parsley and lemon Mix together until smooth. Season with salt and pepper. Transfer to a small serving dish and garnish with the remaining chives.

4. Preheat the oven to 375°F. Line a baking sheet with parchment

5. Place the potatoes on the prepared baking sheet. Using a large fork or the heel of your hand, gently squish Be careful to keep them in one piece.

6. In a small saucepan, melt the butter with the olive oil, thyme and rosemary. Season with salt and Drizzle the potatoes with the seasoned butter. Bake for 20 minutes or until deep golden and crispy. Turn the potatoes and cook on the other side until crisp and golden, 10 to 15 minutes.

7. Transfer the potatoes to a serving platter and season lightly with salt and Serve with the caramelized onion dip.

Excerpted From Hearth &Home by Lynn Crawford and Lora Kirk. Copyright © 2021 by Lynn Crawford and Lora Kirk . Photography © 2021 Maya Visnyei. Published by Penguin Canada , a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Book Cover featuring a dish with vegetables for Lynn Crawford's book called Hearth & Home

Hearth & Home: Cook, Share and Celebrate Family-Style, Amazon, $30.

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