This wonderful side dish is delicious for just about any main course!
Rinse dirt off of potatoes and leave skin on. Place potatoes in a large pot with 1 tablespoon of sea salt and enough cold water to cover by 2 inches.
Bring potatoes to a boil over medium high heat and cook until tender. This should take around 25 minutes. To check the potatoes for doneness pierce with fork. While potatoes are boiling make the caramelized onions.
In a medium sauté or fry pan add 2 tablespoons of olive oil and sliced onions. Sprinkle onions with balsamic vinegar, sea salt, and black pepper and cook over medium heat.
Cook onions for around 20-25 minutes stirring occasionally to prevent onions from burning. Onions should be a deep golden brown when done cooking. Set aside onions, cover and keep warm while you make the potatoes.
Once potatoes are done cooking, remove them from pot and peel while still hot. Place peeled potatoes back in the pot you cooked them in and smash with a potato masher or large fork leaving slightly chunky.
Sprinkle potatoes with sea salt, black pepper, and lemon juice and stir to combine well. Add olive oil and ¼ cup of hot chicken or vegetable stock and stir until well mixed. Taste and add more sea salt, pepper or stock if needed.
Topped smashed potatoes with caramelized onions and torn basil leaves and serve hot.
Please note that the nutrition data is a ballpark figure. Exact data is not possible.