Save There's something about the smell of scallions hitting hot oil that stops me mid-conversation every time. I discovered these potato bombs on a Tuesday night when I had guests coming and exactly three ingredients to work with—potatoes, green onions, and oil. What started as improvisation became something I now make deliberately, watching people's faces light up when they bite through that golden, shattering crust into the tender potato underneath. The fragrant oil soaks into every crack and crevice, making even the simplest side dish feel like the main event.
I made a batch of these for a potluck where everyone brought something safe and predictable, and I watched my friend Sarah go back three times while politely ignoring the fancy salad next to them. She asked for the recipe with that specific tone people use when they genuinely want to know, not just being polite. That moment—when a side dish becomes the thing people remember—is why I keep refining this.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): Their waxy texture holds together beautifully when smashed and roasted, and they're small enough to cook through evenly without falling apart.
- Neutral oil (1/2 cup): Canola or grapeseed oil lets the scallion flavor shine without competing, and it reaches the right temperature for crisping without smoking.
- Green onions (1 bunch, about 6): The white and light green parts infuse the oil with mild onion sweetness, while the dark greens add brightness and should be sliced thin so they don't burn.
- Garlic (2 cloves): Minced fine, garlic becomes almost sweet when gently cooked in oil, adding depth that makes people wonder what the secret ingredient is.
- Kosher salt and black pepper: These go into the oil itself, seasoning from the inside out rather than just scattered on top.
- Flaky sea salt for finishing: The bigger crystals give you pockets of intense saltiness and a textural surprise that regular salt can't match.
Instructions
- Heat your oven and prep your stage:
- Get your oven to 425°F and line a baking sheet with parchment—this is your mise en place moment, the thing that makes the rest feel effortless.
- Start the potatoes:
- Cover your baby potatoes with cold water, add salt, and bring to a boil. You're looking for fork-tender in about 15 to 20 minutes, which means you can actually pierce them without resistance.
- Build your scallion oil:
- While potatoes cook, heat oil gently over medium-low with your sliced green onions and minced garlic. The kitchen will smell incredible within moments—let it sizzle softly for 3 to 4 minutes until you see the edges starting to brown slightly, then pull it off heat. This is the soul of the dish.
- Smash with intention:
- Once potatoes cool enough to handle, arrange them on your sheet and press each one down to about half an inch thick using the bottom of a glass or a masher. You want some surface area for crisping but enough thickness that they don't dry out.
- Anoint with oil:
- Spoon that fragrant scallion oil over each potato generously, making sure the green onion bits and garlic get distributed around so no potato feels neglected.
- Roast until golden:
- Into the oven for 25 to 30 minutes, watching the edges turn that deep golden brown and become impossibly crispy. You'll know it's right when the kitchen smells like caramelized scallion.
- Finish with intention:
- Pull them out hot, sprinkle with flaky sea salt and a crack of black pepper, and serve while they're still shattering under your fork.
Save My mother-in-law, who barely eats starches, ate five of these without comment and then asked if I'd made them with butter because they tasted too good to be just oil. They weren't, of course, but that moment made me understand that these aren't really about potatoes—they're about the care in the oil, the patience in the roasting, and the choice to finish them properly instead of just walking away.
The Secret to Scallion Oil
Most people underestimate how much flavor lives in scallion oil, treating it like a drizzle instead of the main seasoning. The key is never rushing it: low heat, constant attention, and the moment you smell that sweet, toasted scallion fragrance is when you know it's done. I learned this the hard way after burning a batch and having to start over, watching my guests arrive while I re-infused oil. Now I use it as a teaching moment that slow and gentle beats fast and reckless every single time.
Why These Aren't Just Smashed Potatoes
The roasting step is what transforms them from boiled potatoes into something with personality. High heat creates a crust that shatters when you cut into it, while the interior stays tender. The scallion oil gets absorbed into every crack and crevice, creating pockets of intense flavor that regular mashed potatoes could never achieve. This is why they disappear from the table first, even when there are fancier sides competing for attention.
Endless Riffs on a Simple Idea
Once you master the base, these become a canvas for whatever your kitchen holds. I've added crispy bacon, fresh herbs like cilantro or dill, a whisper of white miso paste, or a sprinkle of grated Parmesan that melts into the hot oil. The beauty is that the foundation is so strong that variations feel like personal choices rather than fixes. Serve them as a side for grilled meats, as an appetizer with sour cream or Greek yogurt for dipping, or honestly just by themselves when you want something that tastes like care.
- For extra crispiness, broil them for the last 2 to 3 minutes, watching carefully so they don't burn.
- A sprinkle of feta or Parmesan before serving adds richness that makes people ask what you did differently.
- These are best served hot, straight from the oven, when that contrast between crispy and creamy is still at its peak.
Save These potatoes have become my quiet victory in the kitchen, the dish that makes people slow down and actually taste what they're eating. Every time I make them, I remember why I cook at all.
Recipe FAQs
- → What type of potatoes work best for these smashed potatoes?
Baby Yukon Gold or red potatoes are ideal due to their tender texture and ability to crisp well when roasted.
- → How can I achieve extra crispiness on the potatoes?
Broil the potatoes for the last 2–3 minutes of cooking to add an extra layer of crunch.
- → Can I prepare the scallion oil ahead of time?
Yes, you can make the scallion oil in advance. Store it in an airtight container and reheat gently before drizzling.
- → What dishes pair well with these smashed potatoes?
They complement grilled meats nicely or can be served with dips like sour cream or Greek yogurt as an appetizer.
- → Are these potatoes suitable for special diets?
These potatoes are vegetarian and gluten-free, but contain alliums like green onions and garlic, so check allergies accordingly.