Crisp Smashed Potatoes with Fried Onions and Parsley

1. Steam the Potatoes

Bring a large pot of water seasoned with kosher salt to a rolling boil. Place the tiny potatoes in a steamer basket and let them steam for 8 to 10 minutes, or until tender.

2. Smash and Fry the Potatoes

Once the potatoes are tender, cool them slightly. Then, gently smash each potato and fry in a skillet with heated olive oil over medium-high heat for about 5 minutes on each side until golden brown and crispy.

3. Sauté the Onions

In the same skillet, melt unsalted butter and add thinly sliced yellow onion. Sauté with salt and pepper until soft and beginning to caramelize, about 3 to 5 minutes.

4. Add Pepper and Parsley

Sprinkle in Aleppo pepper and add chopped fresh flat-leaf parsley to the onions, stirring to combine.

5. Serve the Dish

Spoon the fried onions and parsley over the crisp potatoes, and finish with a scattering of flaky sea salt to taste.