smashed potatoes with caramelised onion cream
smashed potatoes, but emotionally elevated
ingredients
For the smashed potatoes:
1 kg baby potatoes (chat or dutch cream work well)
Olive oil
Salt and cracked black pepper
For the caramelised onion cream:
3 medium brown onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
Salt and pepper
A splash of dry vermouth
½ cup crème fraîche or sour cream
1 tsp Dijon mustard
1–2 tsp white miso
Chives, finely sliced, to finish
method
Place potatoes in a large pot, cover with cold salted water and bring to the boil. Cook until very tender when pierced with a knife, 15–20 minutes. Drain well and allow steam to dry for a few minutes.
Preheat oven to 220°C (fan). Spread potatoes on a lined tray. Use the base of a glass or mug to gently smash them flat. Leave to steam for another 5-10 minutes then drizzle generously with olive oil and season well. Roast for 35–45 minutes, until deeply golden and crisp at the edges.
While the potatoes roast, place onions, butter and olive oil in a wide pan over medium-low heat. Season with salt and cook slowly for 25–35 minutes, stirring often, until soft, deep gold and jammy. Splash in the vermouth to lift the fond and cook until syrupy.
Transfer onions to a blender and add crème fraîche, Dijon, miso, salt and pepper. Blend until completely smooth and silky.
Spoon the warm caramelised onion cream generously over the hot smashed potatoes so it melts into all the cracks. Finish with chives and extra black pepper. Serve immediately while everything is crisp, creamy and glorious.
