French Onion Smashed Potato Bites are here in time for the weekend. Bite-size tender baby potatoes topped with jammy caramelized onions, gruyere cheese, fresh rosemary and thyme. A super tasty, gluten free, prep-ahead appetizer perfect for game days and when you just want to snack for dinner.
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How to Make French Onion Smashed Potato Bites
Inspo for this recipe came from Rachael Ray where she stuffs massive russet potatoes with piles of gooey onions and cheese. That’s all well and good, but there’s something about this bitesize version that’s simply irresistible.
With just nine ingredients (who counts s&p?), 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 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 so they’re easily flattened into small disks.
I used the bottom of a glass to do the smashing. You could also use an offset spatula or anything with a 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 well-seasoned onion slices over medium heat 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 with a layer of grated gruyere. You could easily substitute another smooth-melting cheese like fontina, swiss, jarlsberg or beaufort. Next, about a teaspoon of the onion mixture goes on top then another layer of cheese. A sprinkle of fresh herbs and cracked pepper is the finishing touch before popping them 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 and thyme, get them on a serving plate, and watch them disappear. They’re utterly addictive. Hope you enjoy, friends! xx, Kim
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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, plus extra for garnish
- 3 teaspoons fresh thyme leaves, plus extra for garnish
- Kosher salt and pepper
- 1 large onion (softball size), thinly sliced
- 1 tablespoon brown sugar
- 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 each of rosemary and thyme. Season with salt and pepper
- Transfer potatoes 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 and brown sugar. Season with salt and pepper. Cook 15-20 minutes until very soft and caramelized, stirring frequently.
- Add garlic, 1 teaspoon of rosemary and thyme, 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 skillet from heat. (Onions can be made 1 day ahead of assembly. Cover and refrigerate.)
- Remove potatoes from the oven and maintain temperature.
- With the bottom of a glass 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 thyme and some freshly ground pepper over top. (Can be assembled 1 day before baking. Cover and refrigerate. Let them sit at room temperature for 20-30 minutes before baking.)
- Bake assembled potatoes 8-10 minutes until cheese is melted and bubbly.
- Transfer to platter and serve hot. Enjoy!
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