I make these crispy, fluffy, oniony flavor bombs every chance I get. They’re easy, incredibly delicious and basically a perfect side dish to just about anything. It’s like French fries and onion rings at the same time.
I made a few adjustments from Alison Roman‘s recipe: I use a whole onion instead of half because they’re that good, and I add a few sprigs of fresh thyme while the onions cook for some extra flavor.
INGREDIENTS
- Kosher salt
- 1 ¼ lbs new potatoes (golf ball size). Fingerlings work too.
- ⅓ olive oil
- 5 sprigs of fresh thyme
- Fresh ground black pepper
- 2 Tbsps unsalted butter
- 1 small yellow onion, sliced into disks
- 1 tsp Aleppo pepper (crushed pepper flakes work too)
- Flaky sea salt
- ¼ cut chopped, fresh, flat-leaf parsley
DIRECTIONS
- Boil potatoes in large pot of salted water until tender, 10-15 minutes.
- Remove potatoes and allow to cool. Using the palm of your hand, smash each potato until they’re just crushed to expose the inside. (Not too much or they’ll fall apart).
- Heat olive oil in a cast iron skillet over medium high heat and add the potatoes in a single layer. Season with kosher salt and black pepper. Cook until both sides are browned and crispy, about 5 minutes per side.
- Transfer potatoes to a serving platter using a slotted spoon or spatula. Add butter to the skillet and let it melt and foam. Add the onions in a single layer and the thyme swirling occasional until the onions have turned golden brown and started to crisp. Flip them over and brown the other side (this is when the usually separate into individual rings).
- Pour the onions and any butter in the skillet over the potatoes and top with flaky salt, parsley and Aleppo pepper.
Adapted from recipe in Dining In by Alison Roman
umami | city 