Save My neighbor showed up at a dinner party with these golden, crispy potato rounds last spring, and I watched them disappear faster than anything else on the table. When I asked for the secret, she laughed and said it was just smashed potatoes tossed in fragrant scallion oil, then roasted until the edges turned bronze and crackling. I made them the next week, and now they're the one thing people actually request when they know I'm cooking. There's something about the way the green onions infuse into the oil, creating these little pockets of flavor when you bite through the crispy exterior, that just works.
I made these for a potluck last fall where everyone was bringing something heavy and predictable, and I remember feeling a little nervous serving something so unfussy. But watching people come back for seconds, then thirds, and overhearing someone ask the host for the recipe—that's when I knew I'd found something special. It's the kind of dish that doesn't sound fancy until you taste it, and then suddenly it feels like the most thoughtful thing you brought.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): These waxy varieties hold their shape beautifully when smashed and roasted, unlike starchy russets which can get mushy. I learned this the hard way after a batch turned into potato mush the first time I made these.
- Neutral oil (1/2 cup): Canola or grapeseed oil lets the green onion and garlic flavor shine without adding its own competing taste. Olive oil will overpower the delicate scallion flavor you're building.
- Green onions, finely sliced (1 bunch): Use both the white and green parts—the whites add sweetness when gently cooked, while the greens contribute color and a fresh bite that blooms as the oil infuses.
- Garlic cloves, minced (2): Gentle heat is essential here; if the oil gets too hot, the garlic burns and tastes bitter instead of nutty and sweet.
- Kosher salt (1/2 tsp for oil, plus flaky sea salt for finishing): The two-salt approach matters—kosher salt dissolves into the oil during infusion, while flaky sea salt adds a final textural crunch and visual appeal.
- Black pepper (1/4 tsp, plus fresh for finishing): Freshly ground makes a real difference here since these potatoes are so simple; pre-ground pepper tastes dusty by comparison.
Instructions
- Prep your stage:
- Preheat your oven to 425°F and line a baking sheet with parchment paper while you gather everything else. This prevents scrambling later and makes sure your potatoes go into a hot oven, which is crucial for that crispy exterior.
- Get potatoes tender:
- Boil your whole potatoes in salted water for about 15 to 20 minutes—you want them fork-tender but not falling apart. The key is starting them in cold water so they heat evenly; rushing them over high heat means the outside breaks down before the inside softens.
- Make the magic oil:
- While potatoes are cooking, heat your oil over medium-low and add the green onions and garlic, letting them sizzle gently for 3 to 4 minutes until the whole thing smells incredible but nothing has browned. This low-and-slow approach infuses the oil with flavor instead of frying the aromatics into harshness.
- Smash with intention:
- Once potatoes are cool enough to handle, arrange them on your baking sheet and use the bottom of a glass or a potato masher to gently flatten each one to about half an inch thick. Aim for even thickness so everything roasts at the same rate and gets golden together.
- Coat generously:
- Spoon that scallion oil over each smashed potato, making sure every one gets some of the precious green onions and garlic bits scattered across the surface. Don't be shy—this oil is your flavor foundation.
- Roast until golden:
- Slide them into the oven for 25 to 30 minutes, until the edges turn deep golden brown and start to crisp slightly. The bottoms will stick a little to the parchment, which means they're getting properly caramelized.
- Finish with flair:
- Pull them out, sprinkle with flaky sea salt and a crack of fresh black pepper, and serve while they're still warm enough that the edges are snapping between your teeth. This is when they're at their absolute best.
Save There's a moment when these come out of the oven and the kitchen fills with that warm, toasted potato smell mixed with fragrant garlic, and someone always walks in at exactly that moment and says, "What is that?" That moment, right there, is when you know you've nailed it.
The Secret to Crispy Edges
Moisture is the enemy of crispiness, which is why cooling the potatoes slightly after boiling and then roasting them on parchment paper matters. I once tried to speed things up by roasting them straight from the pot while they were still steaming, and they came out soft instead of crispy. The short rest lets surface moisture evaporate, and the parchment prevents steam from getting trapped underneath, which lets the bottoms brown instead of steam.
Timing and Temperature
425°F is hot enough to brown the potatoes quickly without drying them out, and 25 to 30 minutes gives you the perfect sweet spot where the insides stay creamy and the edges get crispy. If your oven runs cool, add a few extra minutes; if it's one of those aggressive ovens, start checking at 20 minutes. Knowing your oven's personality makes a huge difference with recipes this straightforward.
Ways to Make Them Your Own
These are delicious as written, but they're also a perfect canvas for other flavors once you master the base technique. I've added everything from grated Parmesan to crumbled feta to fresh herbs like cilantro or chives, and every version has been great. The scallion oil method works beautifully with other aromatics too—I've made versions with crispy shallots, fresh ginger, or even a touch of soy sauce for depth.
- Try broiling them for the last 2 to 3 minutes if you want extra-aggressive crispiness, but watch closely since they can go from golden to dark in seconds.
- Serve them with a dollop of sour cream or Greek yogurt on the side—the cool, tangy contrast is perfect against the warm, savory potatoes.
- These are equally good as a side dish for grilled meats or as an appetizer at a party, which is why they've become my go-to for almost any occasion.
Save These potatoes have become the thing people ask for by name, and I love that such a simple idea—mashed potatoes with scallion oil—somehow feels completely special. They're a reminder that sometimes the best dishes are the ones that taste like care without the complicated technique.
Cooking Guide
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are preferred for their creamy texture and size, which is ideal for smashing and roasting.
- → How is the scallion oil prepared?
The scallion oil is made by gently heating neutral oil with finely sliced green onions and minced garlic until fragrant, then seasoning with salt and pepper.
- → What oven temperature is used for roasting?
Potatoes are roasted at 425°F (220°C) to achieve a crispy, golden exterior while remaining tender inside.
- → Can these potatoes be made extra crispy?
Yes, broiling the potatoes for the last 2-3 minutes enhances crispiness without overcooking.
- → Are there any suggested serving ideas?
Serve these crispy smashed potatoes as a side to grilled meats or pair with sour cream or Greek yogurt for a tasty snack.