Smashed Green Onion Potatoes (Print View)

Golden smashed potatoes roasted to crispiness, infused with fragrant scallion oil and fresh green onions.

# Components:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes
02 - 1 tsp salt (for boiling water)

→ Scallion Oil

03 - 1/2 cup neutral oil (canola or grapeseed)
04 - 1 bunch (about 6) green onions, thinly sliced
05 - 2 garlic cloves, minced
06 - 1/2 tsp kosher salt
07 - 1/4 tsp ground black pepper

→ Finishing

08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# Directions:

01 - Heat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place potatoes in a pot, cover with cold water, add 1 tsp salt, bring to a boil, then simmer 15 to 20 minutes until fork-tender; drain and cool slightly.
03 - In a small saucepan over medium-low heat, warm oil; add sliced green onions and garlic, cook gently for 3 to 4 minutes until fragrant but not browned. Stir in kosher salt and black pepper. Remove from heat.
04 - Arrange potatoes on the baking sheet and gently press each with the bottom of a glass or masher to about 1/2 inch thickness.
05 - Drizzle scallion oil evenly over each smashed potato, distributing green onions and garlic.
06 - Roast in the oven for 25 to 30 minutes until edges are golden and crisp.
07 - Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve warm.

# Expert Advice:

01 -
  • They deliver restaurant-quality crispiness without any fussy techniques or special equipment.
  • The scallion oil infuses every bite with fresh, garlicky flavor that feels both comforting and bright.
  • One batch disappears faster than you'd expect—they're the kind of side dish that steals the show.
02 -
  • Do not skip cooling the potatoes slightly after boiling—they'll be too fragile to smash evenly when they're steaming hot, and too firm once they've cooled completely.
  • The scallion oil must be made fresh and still warm when you spoon it over the smashed potatoes; cold oil won't coat evenly and the flavors won't meld the same way.
03 -
  • Slice your green onions as thin as possible so they cook through and become silky rather than chewy—thicker pieces can turn tough.
  • Don't overcrowd the baking sheet; each potato needs breathing room to develop that all-important crispy edge.
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