Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more every Thursday!
I have some special visitors in town, so I’m going to keep this short and sweet! If you don’t know who’s here, peep my insta!! Just filmed a recipe collab this morning, and it involves a blow torch, so stay tuned for that! I know I’m being really mysterious right now, but I don’t want to give too much away :)
The weather is stunningly beautiful in LA right now, so sunny and warm, so I’m trying to soak up the sun as much as possible. We spent a lot of time clearing out the rooms in our house this weekend, and I finally feel a tad more relaxed that almost all the boxes are out!! Now we just need to fill the empty rooms!! Please send me your favorite places to get furniture.
These crispy smashed potatoes use my usual smashed potato recipe, but they’re loaded with caramelized onions, which yes, take awhile, but are definitely worth the effort. If you don’t want to spend the time, you can just sauté onions regularly, but if you really want that french onion vibe, just do it!
This isn’t my best picture (it looks all smushed together, idk!), but if you want some better visuals, I’ll be posting a video on Insta.
French Onion Smashed Potatoes
1 pound baby gold potatoes
3 tbsp olive oil, divided
1 1/2 tbsp butter, melted
4 small/medium yellow onions, cut into slices
1/2 cup shredded gruyere
1-2 tablespoons finely chopped chives
Salt & pepper
1. Preheat oven to 425 F. Add potatoes to a large pot, cover with water, and bring to a boil. Cook for 30-40 min until potatoes are tender and can be easily pierced with a fork. Drain in a colander, and let potatoes set for 5 minutes to cool.
2. While potatoes are boiling, start caramelizing the onions. In a large pan (cast-iron skillet, if you have), heat 2 tbsp olive oil on medium heat. Add the onions, and sauté for about 5 minutes until onions begin to soften. Lower the heat to medium low, and cook for about 50-80 minutes until onions are caramelized. Stir occasionally to prevent burning. If the onions start to get crispy, lower the heat, and if the pan starts to dry out, just add a little water.
3. When potatoes have cooled, spread 1 tbsp oil across a baking sheet. Add potatoes, and mash with a large fork. Drizzle on the melted butter, making sure all parts of the potato are covered with butter. Season with salt and pepper, and bake for 30-40 minutes until potatoes are golden and crispy.
4. When potatoes are ready, remove them from the oven, and top with a sprinkle of gruyere, then the caramelized onions, and then a little more gruyere. Stick them in the oven for a few extra minutes for the cheese to melt, and then broil for a minute or two to finish off. Remove from the oven, and top with fresh chives.
IN CASE YOU MISSED IT!
Last week, I dropped a FIRE sandwich recipe. If you’re looking for a vegetarian sandwich with protein, this is it:
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