This Recipe For Crispy Smashed Potatoes With Caramelized Onion Dip Is A Must Make

THIS RECIPE FOR CRISPY SMASHED POTATOES WITH CARAMELIZED ONION DIP IS A MUST-MAKE

Steps:

• 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.
• 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.
• 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.
• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• 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.
• 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.
• Transfer the potatoes to a serving platter and season lightly with salt and pepper. Serve with the caramelized onion dip.

CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY

Steps:

• Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
• Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
• Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
• Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
• Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.

CARAMELIZED ONION MASHED POTATOES

Steps:

• Heat oil in a large nonstick skillet over medium heat; add onions and 1/2 teaspoon salt. Cook and stir for 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to the pan.), Meanwhile, place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 18-22 minutes or until tender., Drain potatoes; place in a large bowl and mash. Add the sour cream, milk, pepper and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.

SMASHED FINGERLING POTATOES WITH ONION DIP AND CAVIAR

Steps:

• In a large cast-iron pan over medium heat, add the butter and heat until melted. Add the onions and 1/4 teaspoon salt. Cook the onions until they are caramelized, about 20 minutes. Deglaze with the vermouth and reduce until dry, about 2 minutes. Remove from the heat and set aside to cool.
• Meanwhile, preheat a fryer or a large Dutch oven filled with 3 inches oil to 350 degrees F. Line a sheet tray with a wire rack. Fill a large pot with salted water and bring to a boil.
• Add the sour cream, cream cheese, garlic powder and onion powder to a food processor, then add the cooled onions. Process until combined and smooth. Taste and adjust the seasoning as needed. Pour into a serving dish and refrigerate; stir again before serving.
• Add the fingerling potatoes to the boiling water and cook for 12 minutes. Strain and set aside on a sheet tray or large plate until they are just cool enough to handle. Gently crush the potatoes, but still hold their shape. Fry until crispy, 3 to 5 minutes. Drain on the wire rack and season with salt.
• Serve the crispy potatoes on a platter with the onion dip and caviar on the side.