Get ready to transform your ordinary potato side dish into a culinary masterpiece that will have everyone at your table begging for seconds! These Parmesan Balsamic Caramelized Onion Smashed Potatoes are not just a recipe; they're a flavor explosion that combines creamy, crispy, tangy, and savory elements into one irresistible dish. Imagine fork-tender potatoes smashed to perfection, topped with rich caramelized onions and a luxurious balsamic glaze, all finished with a generous sprinkle of nutty Parmesan cheese. This isn't just a side dish—it's a game-changing recipe that will elevate your home cooking from good to gourmet in just 50 minutes!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 2 large onions, sliced
- 1/4 cup balsamic vinegar
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by washing the baby potatoes thoroughly under cold running water to remove any dirt. Once clean, place them in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Bring the pot of water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.
- While the potatoes are cooking, prepare the caramelized onions. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions to the skillet and stir to coat them with the oil.
- Cook the onions for about 15 minutes, stirring occasionally, until they become soft and start to turn golden brown.
- Once the onions are caramelized, add the balsamic vinegar to the skillet. Stir well to combine and let the mixture simmer for an additional 5 minutes, allowing the vinegar to reduce slightly and coat the onions. Remove from heat and set aside.
- When the potatoes are done cooking, drain them in a colander and return them to the pot. Allow them to sit for a minute to let any excess moisture evaporate.
- Using a potato masher or fork, gently smash the potatoes until they are broken but still chunky. Be careful not to over-mash them; you want to maintain some texture.
- Season the smashed potatoes with salt and pepper to taste. Then, fold in the caramelized onions along with the balsamic reduction, mixing until well combined.
- Sprinkle the grated Parmesan cheese over the top of the smashed potatoes and gently fold it in, allowing it to melt slightly with the residual heat.
- Transfer the Parmesan balsamic caramelized onion smashed potatoes to a serving dish. Optionally, you can garnish with additional Parmesan cheese or fresh herbs, if desired.
- Serve warm as a delicious side dish to your favorite protein or enjoy them on their own!
Tips
- Choose the right potatoes: Baby potatoes or small red potatoes work best for smashing, as they hold their shape while creating crispy edges.
- Don't rush the caramelization: Low and slow is the key to achieving those deep, sweet caramelized onions. Patience will reward you with incredible flavor.
- Ensure your potatoes are well-drained after boiling to help them crisp up and prevent sogginess.
- Use a potato masher or the bottom of a heavy glass to smash potatoes, creating those signature rustic, uneven surfaces that get deliciously crispy.
- For extra crispiness, you can finish the smashed potatoes under the broiler for 2-3 minutes after adding the cheese.
- Season generously and taste as you go—the salt will help bring out the complex flavors of the caramelized onions and Parmesan.
- Serve immediately while the potatoes are still warm to enjoy the optimal texture and melted cheese.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
