There is something meditative about slowly cooking onions until they turn golden and sweet. This recipe pairs that patience with the comforting crunch of smashed potatoes, creating a side dish that feels both rustic and refined.
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The process is simple: boil baby potatoes until tender, smash them flat, roast until crispy, then crown them with a generous spoonful of caramelized onions. The result is a textural joy—crispy edges, fluffy centers, and a topping that melts in your mouth.
I find this dish works beautifully alongside roasted chicken, grilled steak, or even a simple green salad. It's versatile enough for a weeknight but special enough for a holiday table.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) baby yellow potatoes
Baby potatoes work best because they smash easily and have thin skins. You can substitute with red potatoes or quartered Yukon Golds.
2 large yellow onions, thinly sliced
Yellow onions caramelize beautifully due to their balance of sugar and water. Sweet onions like Vidalia also work well.
3 tablespoons (45ml) olive oil, divided
Extra virgin olive oil adds flavor; you can use avocado oil for a higher smoke point if preferred.
2 tablespoons (28g) unsalted butter
Butter enriches the onions and helps them brown. Vegan butter or additional oil works for a dairy-free version.
1 teaspoon fresh thyme leaves, plus more for garnish
Fresh thyme complements the sweetness of onions. Dried thyme can be used, but reduce to 1/2 teaspoon.
1/2 teaspoon salt, plus more for boiling
Use kosher salt for even seasoning; sea salt is also fine.
1/4 teaspoon black pepper, freshly ground
Freshly ground pepper adds a subtle heat; adjust to taste.
Tips & Tricks
Don't overcrowd the baking sheet
Leave space between potatoes so they roast instead of steam, ensuring maximum crispiness.
Smash gently but firmly
Use a flat-bottomed glass or potato masher to press each potato to about 1/2 inch thick. Too much force will break them apart.
Caramelize onions low and slow
Patience is key—cooking them over medium-low heat for 20-30 minutes yields the sweetest results. Don't rush with high heat or they'll burn.
Pro Tips
Step-by-Step Instructions
1. Boil the potatoes
Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, until fork-tender. Drain and let steam dry for 5 minutes.
2. Preheat and prep pan
While potatoes cook, preheat your oven to 425°F (220°C). Drizzle a large rimmed baking sheet with 1 tablespoon of olive oil and spread it around.
3. Smash the potatoes
Place the drained potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to about 1/2 inch thick. Don't worry if they crack—that's part of the charm.
4. Season and roast
Brush the smashed potatoes with the remaining 2 tablespoons of olive oil. Sprinkle with salt and pepper. Roast for 25-30 minutes, until the edges are golden brown and crispy. Flip halfway through for even browning.
5. Caramelize the onions
While potatoes roast, heat a large skillet over medium-low heat. Add the butter and remaining 1 tablespoon of olive oil. Once melted, add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes, until the onions are soft, golden brown, and jammy. Add the thyme in the last 5 minutes.
6. Assemble and serve
Transfer the crispy potatoes to a serving platter. Spoon the caramelized onions over the top, garnish with fresh thyme leaves, and serve immediately.
Delicious Variations
Add bacon
Crumble crispy bacon over the top just before serving for a smoky, savory twist.
Balsamic glaze
Drizzle a balsamic reduction over the finished dish for a touch of tangy sweetness.
Cheesy topping
Sprinkle shredded Gruyère or Parmesan over the hot potatoes right after roasting, letting it melt slightly.
How to Store Caramelized Onion and Thyme Smashed Potatoes
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze the caramelized onions separately in a freezer-safe bag for up to 3 months. The potatoes are best enjoyed fresh, but you can freeze them after roasting—reheat in the oven to regain crispness.
Reheating
Reheat potatoes in a 400°F (200°C) oven for 5-7 minutes to restore crispiness. Warm the onions in a skillet over medium heat.
Frequently Asked Questions
Q: Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes, but cut them into 1-2 inch chunks and adjust boiling time accordingly. Baby potatoes are preferred because they smash easily and have a good skin-to-flesh ratio.
Q: How do I know when the onions are fully caramelized?
Onions are done when they are soft, deeply golden brown, and have a sweet, jam-like consistency. This typically takes 20-30 minutes over medium-low heat.
Q: Can I make this dish ahead of time?
You can caramelize the onions up to 3 days in advance and store them in the fridge. The potatoes are best roasted fresh, but you can boil and smash them a few hours ahead—just keep them covered until ready to roast.
Q: What can I serve with these potatoes?
They pair wonderfully with roasted chicken, grilled steak, pork chops, or a hearty mushroom main. They also work as a side for brunch eggs.
Q: How do I get the potatoes extra crispy?
Make sure the potatoes are completely dry before smashing, use enough oil, and don't overcrowd the baking sheet. Roasting at a high temperature (425°F/220°C) also helps achieve crispiness.
If you try this recipe, let me know how it turns out in the comments below. Your feedback helps me create more recipes you love.
Caramelized Onion and Thyme Smashed Potatoes
Crispy smashed potatoes topped with sweet caramelized onions and fresh thyme—a flavorful side that elevates any meal.
🧂 Ingredients
- 1.5 lbs (680g) baby yellow potatoes
- 2 large yellow onions, thinly sliced
- 3 tablespoons (45ml) olive oil, divided
- 2 tablespoons (28g) unsalted butter
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1/2 teaspoon salt, plus more for boiling
- 1/4 teaspoon black pepper, freshly ground
📋 Instructions
- 1Boil the potatoes — Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, until fork-tender. Drain and let steam dry for 5 minutes.
- 2Preheat and prep pan — While potatoes cook, preheat your oven to 425°F (220°C). Drizzle a large rimmed baking sheet with 1 tablespoon of olive oil and spread it around.
- 3Smash the potatoes — Place the drained potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to about 1/2 inch thick. Don't worry if they crack—that's part of the charm.
- 4Season and roast — Brush the smashed potatoes with the remaining 2 tablespoons of olive oil. Sprinkle with salt and pepper. Roast for 25-30 minutes, until the edges are golden brown and crispy. Flip halfway through for even browning.
- 5Caramelize the onions — While potatoes roast, heat a large skillet over medium-low heat. Add the butter and remaining 1 tablespoon of olive oil. Once melted, add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes, until the onions are soft, golden brown, and jammy. Add the thyme in the last 5 minutes.
- 6Assemble and serve — Transfer the crispy potatoes to a serving platter. Spoon the caramelized onions over the top, garnish with fresh thyme leaves, and serve immediately.
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.
