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Crispy Roasted Potatoes with Caramelized Onion Spreadable Cheese Recipe

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3.9 from 13 reviews

A delightful recipe featuring crispy roasted Yukon Gold potatoes seasoned with fresh sage, served over a creamy base of Alouette caramelized onion soft spreadable cheese topped with savory homemade caramelized onions, fresh basil, and flaky salt. This dish offers a perfect balance of crispy textures and rich, savory flavors ideal for a comforting appetizer or side dish.

Ingredients

For the Roasted Potatoes:

  • 5 Yukon Gold Potatoes, peeled and chopped into bite-sized pieces
  • 3 tbsp. Fresh Sage, chopped
  • 5 tbsp. Olive Oil
  • Salt & Black Pepper, to taste

For the Caramelized Onions:

  • 1 large Yellow Onion, finely chopped
  • 1 tbsp. Butter
  • 1 tsp. Fine Sea Salt
  • ¼ cup White Wine
  • ⅓ cup Water (divided use)

For Serving:

  • 1 container Alouette Caramelized Onion Soft Spreadable Cheese, room temperature
  • ⅓ cup Fresh Basil, chopped
  • Flaky Salt, for topping

Instructions

  1. Preheat and prepare potatoes: Preheat the oven to 450°F (232°C) and line a baking pan with parchment paper to prevent sticking and ensure easy cleanup.
  2. Boil potatoes: Bring a large pot of water to a boil, then add the peeled and chopped potatoes. Cook until fork-tender, about 10-15 minutes. Drain the potatoes well using a strainer and allow them to steam dry for 5-10 minutes to remove excess moisture.
  3. Toss potatoes with herbs and oil: Transfer the potatoes to a large bowl, add a pinch of salt and chopped fresh sage. Toss vigorously for 30 seconds to 1 minute to roughen the edges of the potatoes, which helps create a crispier texture. Then transfer to the prepared baking pan and drizzle generously with olive oil.
  4. Roast potatoes: Place the pan in the preheated oven and roast for 30-40 minutes, tossing the potatoes every 15 minutes to ensure even browning and crispiness, until they become deeply golden and crispy on the outside.
  5. Caramelize onions: While potatoes roast, melt butter in a skillet over medium-high heat. Add the finely chopped yellow onion and sauté for 2-3 minutes. Season with fine sea salt to help draw out moisture from the onions.
  6. Cook onions with water: Add about 1/3 cup water and stir until it evaporates. Reduce heat to medium and continue cooking the onions until deeply caramelized, approximately 15-20 minutes. Add an additional 1/4 cup water halfway through cooking to prevent burning and to speed the caramelization process.
  7. De-glaze skillet: Once onions are caramelized, pour in the 1/4 cup white wine to de-glaze the pan. Stir continuously until the wine has evaporated and the onions are richly flavored and soft.
  8. Assemble and serve: On a large serving platter, spread the Alouette caramelized onion soft spreadable cheese in a thin layer to facilitate easy scooping. Evenly distribute the caramelized onions over the cheese, then arrange the roasted potatoes on top without stacking them to maintain their crispiness. Garnish with freshly chopped basil and a sprinkle of flaky salt. Serve warm for best flavor and texture.

Notes

  • Ensure potatoes are dry before roasting for maximum crispiness.
  • Tossing potatoes to roughen edges before roasting helps them become extra crispy.
  • Adding water during onion caramelization prevents burning and speeds cooking.
  • Use a thin layer of spreadable cheese for a better scoopable texture and flavor balance.
  • Flaky salt adds a delightful texture contrast and enhances flavor.
  • Serve immediately to enjoy the crispy texture of the potatoes.

Find it online: https://recipesbyliza.com/crispy-roasted-potatoes-with-caramelized-onion-spreadable-cheese-recipe/