Smashed Green Onion Potatoes (Printer View)

Golden smashed potatoes tossed in aromatic scallion oil, oven-roasted for a delightful crunch.

# 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 green onions (about 6), finely sliced
05 - 2 garlic cloves, minced
06 - 1/2 tsp kosher salt
07 - 1/4 tsp black pepper

→ Finishing

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

# Method:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, add 1 tsp salt, bring to a boil, then simmer for 15 to 20 minutes until fork-tender. Drain and let cool slightly.
03 - In a small saucepan, heat oil over medium-low heat. Add sliced green onions and minced garlic, cooking gently for 3 to 4 minutes until fragrant without browning. Stir in kosher salt and black pepper. Remove from heat.
04 - Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently smash each potato to about half an inch thick.
05 - Spoon scallion oil generously over each smashed potato, ensuring even distribution of green onions and garlic.
06 - Roast in the oven for 25 to 30 minutes until golden brown and crispy around the edges.
07 - Sprinkle flaky sea salt and freshly ground black pepper to taste. Serve hot.

# Expert Advice:

01 -
  • They're deceptively simple but taste like you spent hours in the kitchen.
  • The scallion oil makes them smell incredible while roasting—your whole house fills with this savory, garlicky aroma that gets everyone asking what you're cooking.
  • Crispy edges with creamy centers, and they come together in under an hour with minimal fuss.
  • Naturally vegetarian and gluten-free, so they work for almost any guest or dietary preference.
02 -
  • Don't skip the parchment paper—these potatoes will stick otherwise, and scraping them off defeats the purpose of having those beautiful, intact crispy edges.
  • If your scallion oil is still hot when you pour it over the potatoes, it'll continue cooking them slightly and help them crisp faster; cold oil works too but takes longer in the oven.
  • The difference between limp and crispy is about 5 minutes of roasting, so keep an eye on them in the final stretch—ovens vary, and you want golden, not burnt.
03 -
  • Make the scallion oil ahead of time and let it sit at room temperature for 30 minutes—the flavors deepen and meld together, making the whole dish taste more intentional.
  • If you're feeding a crowd and need to make these ahead, roast them fully, then reheat gently in a 350°F oven for about 10 minutes right before serving so the edges stay crispy instead of getting soggy.
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