French Onion Smashed Potatoes

Liam Sean Donovan. Officially agreed upon by all parties, as of Sunday dinner. This required a second conversation with Maureen in which Sean was very firm and I was mostly quiet and eating a scone. I think that was the right strategy. Maureen said "Liam Sean, Liam Sean" about eight times out loud and concluded that it had a good sound. Sean Sr. was handled separately, man-to-man over a beer at the Cornerstone, and called the baby "little Liam" for the rest of the evening afterward. That's ratification in this family.

My mother said "Liam is lovely." My father said "good solid name," which from him is a standing ovation.

The name feels real now in a way the pregnancy hasn't entirely felt yet, even with the kicks and the scan and the nursery painted Harbor Fog and the boxes of tiny clothes. There's a person named Liam who will be here in sixteen weeks. He'll have opinions about food. He'll want certain things and refuse others. He might hate the butternut squash soup I've been making every other week since October. That's his right.

I made a Sunday roast with roasted carrots and potatoes and a Yorkshire pudding that came out better than expected—puffed up properly, golden, the kind you want to show someone before you eat it. Sean poured the gravy and we ate at the table and I thought about how by next November there'll be a high chair at this table with someone in it who knows our names. Someone named Liam.

Sixteen weeks. He's rearranging furniture in there now. The kicks are less like kicks and more like someone getting comfortable for a long stay.

That Sunday roast — the one where we ate at the table like people who have their lives together and talked about a person named Liam — deserved a potato that was trying as hard as the Yorkshire pudding was. These French onion smashed potatoes were it. Crispy on the outside, soft in the middle, buried under caramelized onions and melted cheese. They’re the kind of side dish you make when the evening already feels good and you want dinner to match.

Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes | Servings: 4

Ingredients

1 1/2 pounds baby yellow potatoes
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 cup shredded Gruyère cheese
2 tablespoons fresh parsley, chopped

Instructions

Boil the potatoes. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
Caramelize the onions. While the potatoes boil, melt butter in a skillet over medium-low heat. Add the sliced onion and cook, stirring occasionally, until deep golden brown and jammy, about 20–25 minutes. Stir in the garlic, thyme, and Worcestershire sauce during the last two minutes. Season with a pinch of salt.
Smash and season. Preheat oven to 425°F. Line a baking sheet with parchment paper and brush with olive oil. Arrange the boiled potatoes on the sheet and use the bottom of a glass or measuring cup to press each one flat to about 1/2-inch thick. Drizzle with remaining olive oil and season with salt and pepper.
Roast until crispy. Bake for 20–25 minutes, flipping once halfway through, until the edges are golden and crispy.
Top and melt. Spoon caramelized onions over each smashed potato and sprinkle generously with Gruyère. Return to the oven for 3–5 minutes until the cheese is melted and bubbly.
Serve. Garnish with fresh parsley and serve warm alongside your Sunday roast.

Nutrition (per serving)

French Onion Smashed Potatoes — The Side Dish That Made Sunday Feel Complete