Smashed Baby Potatoes with Vidalia Onions


There's something quite beautiful about a "messy" presentation of fine ingredients. A perfectly round potato slice is always stunning, but a "smashed" effect is, to me, an approachable offering to summery spreads and outdoor dining. These caramelized potatoes are boiled, then roasted, then broiled; and while the number of tasks might appear unnecessary, its outcome is considerably comparable to an all-day simmer or extra-long bread rise. You'll be glad you did 'em all!


1 bag of baby red potatoes
Olive oil
Sea salt + black pepper
1 large vidalia onion, thinly sliced
2 cloves garlic, thinly sliced
1/4 cup shaved parmesan

1. Bring a large pot of salted water to a boil. Add potatoes and cook until potatoes can be easily pierced with a fork, about 15-2- minutes. Drain potatoes in a large colander and allow to cool slightly.

2. Preheat oven to 425 degrees. In a medium saucepan, heat one tablespoon olive oil over medium heat. Add garlic and stir until fragrant, about 1 minute. Add onions and stir. Continue to caramelize until translucent and darker in color, about 20 minutes, stirring occasionally. Once cooked, remove from heat and set aside.

3. While onions are caramelizing, carefully press the back of a fork over each potato to "smash" without breaking fully (if you do break them, don't worry!). Transfer smashed potatoes to a well-oiled baking sheet. Drizzle more olive oil over smashed potatoes and season generously with salt and pepper.

4. Roast potatoes in the oven for about 10 minutes, or until smashed edges begin to crisp. Then, for the final touch, turn oven onto broil. Pull potatoes out of oven and carefully spoon onions atop each potato. Return potatoes to oven to broil for 3 minutes.

5. Transfer potatoes to a serving dish and sprinkle parmesan and black pepper over tops. Serve warm or at room temperature.