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

Overtop view of potatoes on a plate with a dip cup in the middle
Prep Time
10 min
Cook Time
45 min
4-6 servings

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

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

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.

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

Why not give these Parmesan Chive Smashed Potatoes a try as well?




Crispy Smashed Potatoes

lbs (900 g) small Yukon Gold or fingerling potatoes, scrubbed
cup unsalted butter
Tbsp olive oil
sprigs fresh thyme, cut into 2-inch pieces
sprig fresh rosemary, cut into 2-inch pieces
Kosher salt and freshly ground black pepper

Caramelized Onion Dip

Tbsp olive oil
white onions, thinly sliced
cups sour cream
Tbsp chopped fresh chives, divided
Tbsp chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground black pepper


Step 1

For the crispy smashed potatoes: Place the potatoes in a medium saucepan and cover with 2 inches of water. 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, about 25 minutes. Drain and set aside until cool enough to handle.

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 6

In a small saucepan, melt the butter with the olive oil, thyme and rosemary. Season with salt and pepper. 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, about 15 minutes.

Step 7

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

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