Golden French onion smashed PEI potatoes topped with caramelized onions and melted Gruyere

Canada • Regional Dish • Side Dish

French Onion Smashed PEI Potatoes

French Onion Smashed PEI Potatoes bring together two very sensible ideas: Prince Edward Island potatoes and the deep comfort of French onion flavor. Tender potatoes get smashed, crisped in the oven and topped with slow-cooked onions, thyme and melted Gruyere.

Servings4
Prep Time20 min
Cook Time55 min
DifficultyEasy
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Instructions

  1. Preheat the oven to 425 F / 220 C. Line a large baking sheet with parchment.
  2. Place the halved potatoes in a large pot, cover with cold salted water and bring to a boil.
  3. Reduce the heat and simmer for 12-15 minutes, until the potatoes are just tender when pierced with a fork. Drain well.
  4. While the potatoes cook, heat 2 tbsp / 30 mL of the olive oil in a large skillet over medium heat. Add the onions and a pinch of salt.
  5. Cook the onions for 20-25 minutes, stirring often, until they soften and turn deeply golden. Add half the thyme and the Dijon mustard, then stir for 30 seconds.
  6. Pour in the sherry and beef stock. Simmer for 5-8 minutes, until the liquid reduces and the onions look jammy. Remove from the heat.
  7. Spread the drained potatoes on the baking sheet. Drizzle with the remaining olive oil.
  8. Use the bottom of a glass or a potato masher to gently press each potato half until cracked and flattened but still in one piece.
  9. Season with the salt and black pepper, then roast for 20-25 minutes, until the edges are crisp and golden.
  10. Spoon the onion mixture over the potatoes, top with the Gruyere and return to the oven for 4-6 minutes, until the cheese melts. Finish with the remaining thyme and serve hot.

Cultural Context

Potatoes have been central to Prince Edward Island agriculture for generations. The crop was introduced to the Island in 1758, and PEI built a strong reputation for potato growing through its red soil, cool climate and farming tradition. This recipe isn't a historic PEI classic in the old-school sense. It's a modern regional dish that showcases the Island's best-known ingredient. Pairing PEI potatoes with French onion flavors also fits Canadian comfort cooking nicely: hearty, practical and just polished enough to feel a bit special without getting fussy.

Fun Fact

PEI farmers grow around 100 potato varieties. Smashed potatoes are a nice reminder that one potato can be fluffy inside, crispy outside and still somehow count as a side dish instead of a life choice. About half of PEI’s total potato crop ends up in US markets, and most French fries made from Island-grown potatoes head south. Canada’s smallest province apparently believes in frequent-fryer miles.

Cook’s Tip

Yukon Gold or other waxy potatoes work well if PEI potatoes aren't available. Red onions can stand in, but yellow onions caramelize best. Swiss or fontina can replace Gruyere, and vegetable stock makes an easy vegetarian swap if you'd rather skip beef stock. If you don't cook with sherry, use dry white wine or add a little extra stock. The onions need patience more than skill, so keep the heat moderate and let them soften slowly. When smashing the potatoes, press just enough to crack and flatten them. You're after craggy edges, not potato wallpaper.

Trivia

Prince Edward Island is Canada's smallest province, but it's one of the country's biggest potato names. Tiny Island. Outsized potato confidence.

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