Smashed Green Onion Potatoes (Printer-Friendly)

Golden smashed potatoes roasted with scallion oil for a crispy, flavorful side with fresh green onion aroma.

# What You Need:

→ 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

# Directions:

01 - Preheat the oven to 425°F and 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 15–20 minutes until fork-tender; drain and cool slightly.
03 - In a small saucepan over medium-low heat, warm oil; add green onions and garlic and cook gently for 3–4 minutes until fragrant without browning; stir in kosher salt and black pepper; remove from heat.
04 - Arrange potatoes on the baking sheet and gently smash each to about 1/2 inch thickness using the bottom of a glass or potato masher.
05 - Generously spoon scallion oil over each smashed potato, distributing the green onions and garlic evenly.
06 - Roast in the oven for 25–30 minutes until golden brown and crispy on the edges.
07 - Sprinkle with flaky sea salt and freshly ground black pepper to taste; serve hot.

# Expert Suggestions:

01 -
  • They're impossibly crispy on the outside but creamy within, the kind of texture contrast that makes you reach for another without thinking.
  • The scallion oil does all the heavy lifting flavor-wise, so you're making something restaurant-quality with minimal effort.
  • Everything comes together in one hour, and most of that is hands-off oven time where you can actually relax.
02 -
  • Don't let the scallion oil brown—it will turn bitter and taste nothing like what you want. Keep the heat at medium-low and watch it closely; the moment it smells fragrant, it's done.
  • Letting the potatoes cool slightly before smashing makes them sturdier and less likely to tear apart, which gives you better texture in the final dish.
03 -
  • If you're cooking for a crowd, you can boil and smash the potatoes ahead of time, then finish them in the oven just before serving—the scallion oil will reheat beautifully and still crisp the edges perfectly.
  • Don't crowd the baking sheet; give each potato breathing room so heat can circulate and create that restaurant-quality crust.
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