French-Onion Smashed Potatoes

Inspired by the flavors of French onion soup, crispy, tender potatoes get topped with sweet caramelized onions and shredded Gruyère for a savory bite. These potatoes make a tasty side dish or appetizer that's sure to impress.

a recipe photo of the French Onion Smashed Potatoes on a cooking sheet
Photo: Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Catherine Jessee
Active Time:
55 mins
Total Time:
1 hrs 10 mins


  • 2 pounds baby Yukon Gold potatoes or yellow new potatoes

  • 4 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons unsalted butter

  • 6 cups sliced sweet onions (about 2 medium onions)

  • ¾ teaspoon salt, divided

  • ¼ cup water, as needed

  • ½ teaspoon ground pepper, divided

  • 1 cup shredded Gruyère cheese

  • 2 tablespoons chopped fresh chives


  1. Position racks in middle and lower thirds of oven; preheat to 450°F. Line a large rimmed baking sheet with parchment paper.

  2. Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-high and simmer, covered, until tender when pierced with a fork, 10 to 15 minutes. Drain the potatoes well and pat dry with a clean kitchen towel; transfer to a large bowl.

  3. Meanwhile, heat 2 tablespoons oil and butter in a large skillet over medium heat. Add onions and 1/4 teaspoon salt; cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Reduce heat to medium-low and cook, stirring often, until the onions are golden brown and jammy, 20 to 35 minutes. Add water as needed, 1 tablespoon at a time, stirring with a wooden spoon to scrape and stir in any browned bits sticking to bottom of the skillet. Remove from heat and transfer the onions to a small bowl.

  4. Drizzle 1 tablespoon oil over the potatoes. Sprinkle with 1/4 teaspoon each salt and pepper, and toss to coat. Spread the potatoes evenly on the prepared baking sheet. Using a sturdy glass jar, gently press down on the potatoes to smash to 1/2-inch thickness. The potatoes should stay intact.

  5. Drizzle the potatoes with the remaining 1 tablespoon oil. Bake, flipping once halfway, until golden brown and crispy, 20 to 25 minutes. Remove from oven and turn broiler to high.

  6. Top the potatoes evenly with the caramelized onions and cheese, about 1/2 teaspoon onions and 1 1/2 teaspoons cheese per potato. Broil on the upper rack until the cheese is melted and bubbly, about 2 minutes. Immediately sprinkle with the remaining 1/4 teaspoon salt. Top with chives and the remaining 1/4 teaspoon pepper. Transfer to a platter and serve warm.


Parchment paper

Nutrition Facts (per serving)

265 Calories
14g Fat
30g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 265
% Daily Value *
Total Carbohydrate 30g 11%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 7g 14%
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 23mg 8%
Vitamin A 253IU 5%
Vitamin C 32mg 36%
Vitamin D 3IU 1%
Vitamin E 1mg 9%
Folate 25mcg 6%
Vitamin K 7mcg 6%
Sodium 320mg 14%
Calcium 167mg 13%
Iron 1mg 6%
Magnesium 18mg 4%
Potassium 191mg 4%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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