Name: Crispy Smashed Potatoes with Roasted Garlic and Balsamic Shallots Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 large shallots or 1 sweet onion, finely sliced into thin slices; 2 tbsp balsamic vinegar; 2 tbsp olive oil; Sea salt, to taste; 1 head garlic, top cut off to expose cloves; 1 tbsp olive oil; 1 lb baby Yukon gold potatoes, unpeeled; 4 tbsp olive oil; Sea salt, to taste; ¼ cup freshly grated parmesan cheese; 2 tbsp green onions, finely chopped; Zest of one lemon

Introduction

Crispy smashed potatoes with roasted garlic and balsamic shallots make a delicious and elegant side dish. The combination of tender, golden potatoes with sweet caramelized shallots and rich roasted garlic is sure to please any crowd. This recipe is perfect for any meal and easy to prepare ahead of time.

The image shows a white round plate lined with crinkled baking paper, holding roughly 2 layers of smashed golden-brown roasted potatoes with crispy edges. On top of the potatoes are thin dark caramelized onion strips scattered unevenly, along with small chunks of melted white cheese. Garnishing the dish are finely sliced bright green spring onions sprinkled across the top. The plate sits on a white marbled surface next to a silver spoon and a striped white and navy cloth napkin, with a couple of bowls and a bottle slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large shallots or 1 sweet onion (finely sliced into thin slices)

2 tbsp balsamic vinegar

2 tbsp olive oil (for shallots)

Sea salt (to taste)

1 head garlic (cut off the top to expose the garlic)

1 tbsp olive oil (for garlic)

1 lb baby Yukon gold potatoes

4 tbsp olive oil (for potatoes)

¼ cup parmesan cheese (freshly grated)

2 tbsp green onions (finely chopped)

Zest of one lemon

Instructions

Step 1: Prepare the balsamic shallots by peeling and slicing the shallots or onion into thin slices. Heat 2 tablespoons of olive oil in a large pan over medium heat, add the shallots, and sauté until slightly caramelized. Stir in the balsamic vinegar and cook until it dissolves. Cool and store in a sealed jar in the refrigerator if making ahead.

Step 2: Roast the garlic by cutting off the top of the head to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap tightly in foil, and bake at 400ºF for 25-30 minutes until soft and golden. Let cool, then squeeze the cloves out when ready to use. This can also be made ahead.

Step 3: Preheat the oven to 450ºF. Place unpeeled potatoes in a large saucepan, cover with salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender. Drain and cool slightly.

Step 4: Gently smash each potato using the bottom of a mason jar or glass. Arrange on a baking tray and drizzle with half of the olive oil. Sprinkle with sea salt. Bake for 15 minutes.

Step 5: Remove the tray, flip the potatoes, drizzle with remaining olive oil, and sprinkle with more salt. Bake for another 15 minutes until crispy and golden brown.

Step 6: Transfer potatoes to a serving dish. Top with roasted garlic, balsamic shallots, freshly grated parmesan, lemon zest, and chopped green onions. Add a finishing sprinkle of salt if desired. Serve warm and enjoy!

Tips & Variations

Use baby Yukon gold potatoes for a creamy texture and thin skins that crisp well. Red potatoes work nicely too.

Make the balsamic shallots and roasted garlic up to 3 days in advance to save time on the day of serving.

For a spicy kick, add a pinch of red pepper flakes to the shallots while sautéing.

Try topping with fresh herbs like thyme or rosemary for added aroma and flavor.

FAQs

Can I use regular large potatoes instead of baby potatoes?

Yes, you can use regular potatoes, but baby Yukon golds are preferred for their tender interior and thin, crispy skin. Just adjust the boiling time as larger potatoes will take longer to become tender.

How do I know when the potatoes are done roasting?

The potatoes are done when they are golden brown and crispy on the outside but still tender inside. They should snap easily when you cut into them, and the edges should be nicely browned after baking on both sides.