Imagine a side dish so tantalizing that it becomes the star of your meal - our Smashed Potatoes with Roasted Onions and Sun-Dried Tomatoes is exactly that culinary masterpiece! These aren't your ordinary potatoes; they're crispy on the outside, creamy on the inside, and bursting with caramelized onion and sun-dried tomato flavors that will make your taste buds dance. Whether you're hosting a dinner party or just craving a gourmet side dish, this recipe transforms humble ingredients into a restaurant-worthy sensation that'll have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound baby potatoes
- 1 medium onion, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the baby potatoes thoroughly under cold running water. Pat them completely dry using a clean kitchen towel or paper towels to ensure crispy skin during roasting.
- Place the potatoes in a large pot of salted water. Bring to a boil and cook for 10-12 minutes until they are fork-tender but not falling apart. The potatoes should be soft enough to smash easily.
- While potatoes are boiling, slice the onion into thin, even rings. Chop the sun-dried tomatoes into small, bite-sized pieces.
- Drain the potatoes and let them cool for 2-3 minutes. Transfer them to the prepared baking sheet, leaving space between each potato.
- Using a potato masher or the bottom of a glass, gently press down on each potato to flatten it, creating a rustic, uneven surface. Be careful not to completely break the potatoes.
- Drizzle the potatoes with olive oil, ensuring each potato is lightly coated. Sprinkle generously with salt and freshly ground black pepper.
- Scatter the sliced onions and chopped sun-dried tomatoes around and between the smashed potatoes on the baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges, and the onions are caramelized.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving platter, ensuring an even distribution of roasted onions and sun-dried tomatoes.
- Serve hot as a side dish or light appetizer, garnishing with fresh herbs like parsley or chives if desired.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe because of their small, uniform size and creamy texture.
- Ensure thorough drying: Pat potatoes completely dry before smashing to achieve maximum crispiness.
- Don't overcook during boiling: Aim for fork-tender potatoes that can be easily smashed but aren't falling apart.
- Use gentle pressure when smashing: Create rustic, uneven surfaces for maximum crispy edges.
- Space potatoes on the baking sheet: Give each potato room to crisp up without steaming each other.
- Watch caramelization carefully: The sweet spot is golden brown potatoes with crispy edges and caramelized onions.
- Optional garnish: Fresh herbs like parsley or chives can add a bright, fresh finish to the dish.
Nutrition Facts
Calories: 193kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 0mg
