Smashed Green Onion Potatoes

My neighbor knocked on my door one evening with a plate of these golden, crispy potato rounds she'd made for a dinner party. The aroma hit me before anything else—garlicky, herbaceous, with that irresistible scent of potatoes turning brown and crunchy in the oven. She warned me they were dangerously addictive, then laughed as I ate three in quick succession. That night, I asked for her method, and she described the magic of smashing boiled potatoes and coating them in fragrant scallion oil. I had to make them myself the very next week.

The first time I made them for my own dinner party, I was nervous about the timing. Would the potatoes stay warm? Would they crisp properly under the broiler? Turns out, I had nothing to worry about. My guests grabbed them straight from the baking sheet, steam rising, and there was a beat of quiet before someone said, 'Wait, you made these?' It's become my go-to move whenever I need to impress without spending all day in the kitchen.

Ingredients

• Baby Yukon Gold or red potatoes (1.5 lbs): Their thin skin becomes part of the crispy exterior, and they hold their shape beautifully when smashed, resisting the temptation to turn into mush.
• Neutral oil (1/2 cup): Canola or grapeseed oil lets the green onions and garlic shine without competing flavors; save the fancy olive oil for something else.
• Green onions (1 bunch, about 6): Slice them thin so they cook evenly and become silky in the hot oil, no tough or raw bits.
• Garlic cloves (2, minced): The key is mincing fine and cooking gently so they turn sweet and mellow rather than harsh and bitter.
• Kosher salt and black pepper: Season the oil itself, not just the finished potatoes, so the flavor soaks in from the start.
• Flaky sea salt and freshly ground black pepper (for finishing): These final touches add texture and brightness that elevate the whole dish.

Instructions

Heat your oven and prep your stage:

Set the oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup becomes effortless.

Boil the potatoes until fork-tender:

Cover baby potatoes with cold salted water, bring to a boil, then simmer for 15–20 minutes until they yield easily to a fork. The residual heat will continue cooking them slightly as they cool, so don't overcook.

Infuse the oil with green onions and garlic:

While potatoes cook, gently heat oil over medium-low, then add sliced green onions and minced garlic, listening for a soft sizzle for 3–4 minutes. The oil will smell incredible, turning golden as the aromatics release their essence—watch carefully so nothing browns.

Smash each potato with intention:

Arrange cooled potatoes on your prepared sheet and press each one with the bottom of a glass or a potato masher until about 1/2 inch thick. You're aiming for thin enough to crisp but thick enough to stay together.

Coat generously with the scallion oil:

Spoon the warm oil, green onions, and garlic over each smashed potato, making sure none of the flavorful bits are left behind in the saucepan.

Roast until golden and crispy:

Slide into the oven for 25–30 minutes, watching them turn a deep golden brown around the edges with a slight cradle of green onions visible on top. If you want extra crispiness, hit them with the broiler for 2–3 minutes at the end, but stay alert so they don't char.

Season and serve immediately:

As soon as they come out of the oven, shower them with flaky sea salt and a grind of fresh black pepper while they're still hot enough to accept every grain.

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There's something almost meditative about smashing potatoes and watching them transform into little golden crispy-edged domes. My seven-year-old once asked why they're called 'bombs,' and I realized she was right—they do feel like little flavor explosions. That moment of realization made me smile every time I make them since.

The Magic of Smashed Potatoes

Smashing rather than slicing creates more surface area for crisping and allows the scallion oil to soak in more completely. The key is achieving that balance between a sturdy enough potato that won't fall apart and one that's thin enough to turn golden and crunchy all over. Some people use a fork, some a masher—I've found that the flat bottom of a drinking glass gives me the most control and consistency across the entire batch.

Timing and Temperature Tips

The oven temperature of 425°F is hot enough to crisp the edges quickly without drying out the insides. If your oven runs cool, they may need an extra 5–10 minutes, so keep an eye on color rather than relying only on the timer. I learned this the hard way when my first batch came out pale and disappointingly soft—now I give them a visual check around the 20-minute mark.

Creative Serving and Variations

These potato bombs work beautifully as a side dish for grilled chicken or steak, but don't overlook them as an appetizer with a small dollop of sour cream or Greek yogurt on top. Some nights I've added crispy bacon bits, a sprinkle of Parmesan, or even a tiny amount of sriracha for heat. The base recipe is forgiving enough to welcome your own touches.

• Toss them with extra herbs like fresh cilantro or dill right before serving for a different flavor dimension.
• Make them ahead and reheat them briefly in a 375°F oven to revive the crispiness if you're cooking for a crowd.
• If you love cheese, crumbled feta or a light dusting of Parmesan scattered before roasting creates an addictive crust.

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These golden potato bombs have become my secret weapon for quick weeknight dinners and impressive sides that look far more complicated than they actually are. Every time someone asks for the recipe, I'm reminded that the best dishes are the ones that feel effortless to make but taste like you spent hours thinking about them.

Cooking Questions

→ What type of potatoes work best?

Baby Yukon Gold or red potatoes are ideal for their creamy texture and size that facilitates even roasting.

→ How do I make the scallion oil?

Simmer neutral oil with sliced green onions and minced garlic over medium-low heat until fragrant, then season with salt and pepper.

→ Can I make these potatoes extra crispy?

For extra crispiness, broil the potatoes during the last 2 to 3 minutes of roasting to enhance the golden edges.

→ What seasoning finishes the dish?

Sprinkle flaky sea salt and freshly ground black pepper after roasting to enhance texture and deepen flavor.

→ Are there any suggested additions?

Adding grated Parmesan or crumbled feta before serving adds a cheesy twist that complements the flavors well.