Caramelize the onions: melt the butter over medium to medium-low heat. Add the onions, salt and thyme sprigs. Once translucent, add the honey and continue stirring. When the onions begin to pick up color, deglaze with white wine (or water). Add water 1/2 cup at a time as needed to prevent sticking or burning. Cook 25-35 minutes, stirring frequently, until deeply golden and jammy.
Boil and dry the potatoes: boil in salted water until fork-tender, 15-20 minutes. Drain, dry the pot completely, then return the potatoes over low heat for 2 minutes to evaporate moisture. Alternatively, let them dry thoroughly in a colander.
Smash and roast: transfer to a baking sheet, smash, drizzle with avocado oil and season with salt and pepper. Roast at 450F for 35-45 minutes (or longer) until deeply golden with slightly charred, crispy edges; you may need closer to 45 minutes depending on your oven and desired crispiness. Top with grated Gruyere and broil about 2 minutes until melted and crisp.
Make the dressing: mix the creme fraiche, Dijon, thyme leaves, seasonings and Worcestershire until combined.
Assemble: gently toss the crispy potatoes with the dressing, caramelized onions and extra Gruyere. Plate and finish with more caramelized onions, fresh chives, additional Gruyere if desired and flaky salt. Serve warm for maximum crispiness.
Credit: Chloe in Charlotte (@chloeincharlotte). Source reel: https://www.instagram.com/reel/De4UlXIRZzv/ . Shatteringly crisp smashed baby potatoes with deeply caramelized onions, lots of Gruyere and a tangy creme fraiche-Dijon dressing, finished with chives and flaky salt.
