French Onion Smashed Potato Bites are here before the weekend! Bite-size tender baby potatoes topped with caramelized onions, gruyere cheese and fresh rosemary are super tasty and gluten free. You need these prep-ahead appetizers for upcoming game days, holiday gatherings and when you just want to snack for dinner.
The inspo for this recipe came from Rachael Ray where she stuffs massive russet potatoes with piles of gooey onion and cheese. That’s all well and good, but we’ve had this Friday evening, and especially Sunday afternoon snacking thing going on that morphs into dinner. And. I. Love. It. Maybe another tasty app, a side salad or two, and grab the wine opener. 🙂
French Onion Smashed Potato Bites
With just ten ingredients (including salt and pepper!), you’ll have flavor-bomb finger food in an hour. You can even caramelize the onions the day before assembling, and have them all assembled a day ahead of the final baking.
Seasoned baby spuds kick things off on a parchment-lined large, rimmed baking sheet to roast in the oven. They need to be fork tender before smashing them to about a half inch thick.
I used the bottom of a ramekin to do the smashing. You could also use an offset spatula or anything with a completely flat bottom that’s easy to handle.
Unless you caramelize the onions ahead of time, get your skillet going while the potatoes are roasting away in the oven. Cook the onions over medium heat at most until they’re really soft and jammy. If the heat is too hot, you’ll end up with charred onions that didn’t have the chance to soften.
Once the taters are smashed and onions are cool enough to handle, start layering with the nutty gruyere. You could easily substitute another smooth-melting cheese like swiss, jarlsberg, or beaufort. A sprinkle of fresh rosemary is the finishing touch before popping back into the oven.
In ten minutes or less, the onions and cheese meld together over the crispy-skinned, yet tender potatoes.
Garnish with extra rosemary, get them on a serving plate, and watch them disappear. They’re so addictive you lose count of how many you had. Enjoy!
Be sure to check out these other super delish snacking recipes!
- Honey Roasted Pear & Brie Flatbread
- Sheet Pan Buffalo Chicken Nachos
- Heirloom Tomato & Goat Cheese Flatbread
- Baked Sweet Potato Chips w/ Avocado Lime Dip
- Prosciutto Wrapped Marsala Glazed Shrimp
- Blistered Cherry Tomato & Grape Galette
- Baked Zucchini Bites
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French Onion Smashed Potato Bites
- 1 ½ pounds baby potatoes, about 36
- 2 tablespoons olive oil, divided
- 3 teaspoons fresh rosemary, chopped, divided
- 1 large onion, thinly sliced
- 1 tablespoon brown sugar
- Kosher salt and pepper
- 1 tablespoon garlic, minced
- ¼ cup sherry or dry white wine
- 6 ounces gruyere cheese, freshly grated
- Preheat oven to 400˚F. Toss potatoes in a large bowl with 1 tablespoon of olive oil and 1 teaspoon of rosemary. Season with salt and pepper. Transfer to a parchment-lined, large rimmed baking sheet. Bake potatoes 25-30 minutes until fork tender.
- Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add onion slices, 1 teaspoon rosemary, and brown sugar. Season with salt and pepper. Cook 15-20 minutes until very soft and caramelized, stirring frequently.
- Add garlic and cook 2 minutes more, stirring frequently. Deglaze pan with sherry or dry white wine. Cook another 1-2 minutes until liquid has mostly evaporated. Remove from heat. (Can be made 1 day ahead of assembly. Cover and refrigerate. Let come to room temperature before using.)
- Remove potatoes from the oven and maintain temperature. With the bottom of a ramekin or spatula, flatten the potatoes until ⅓ to ½-inch thick.
- Using about ½ the cheese, place a good pinch on each potato. Carefully place about a teaspoon of onion mixture on the cheese. Top the onions with remaining cheese. Sprinkle the remaining rosemary and some freshly ground pepper over top.
- Bake assembled potatoes 8-10 minutes until cheese is melted and bubbly. Transfer to platter and serve.