Save Pin The first time I made these, my kitchen smelled like a Chinese restaurant and my roommate wandered in rubbing her eyes. Are we ordering takeout? she asked, staring at the pan of sizzling green onions. No, I said, flipping a smashed potato. Better. We ate them standing up, burning our fingers, reaching for just one more until the pan was scraped clean and we were regretting not making a double batch.
I served these at a summer potluck last year, tucked between a salad and grilled chicken. Halfway through the meal, someone asked who made the potatoes, and suddenly I was writing down the recipe on three different phone screens while explaining that yes, the green onion oil really is that important. Now they show up at every game night, disappeared before the main dish even hits the table.
Ingredients
- Baby Yukon Gold or red potatoes: These varieties hold their shape better than Russets and have naturally creamy flesh that contrasts beautifully with the crispy edges you get from smashing. Look for potatoes about the size of a golf ball, uniform in size so they cook evenly.
- Neutral oil: Canola or grapeseed oil works perfectly here because it lets the green onion flavor shine without competing. Olive oil has too strong a taste and coconut oil would overwhelm everything, so stick with something mild and clean.
- Green onions: The white and light green parts have the most intense onion flavor, while the dark greens contribute fresh grassiness. Use both, slicing them thin so they release their oils into the warm oil efficiently.
- Garlic cloves: Freshly minced garlic blooms in warm oil, mellowing out while still adding depth that balances the sharpness of the scallions. Dont use garlic powder here, the texture of fresh cloves matters.
- Kosher salt: Diamond Crystal kosher salt has larger flakes that stick to potatoes better than table salt, giving you that satisfying crunch and even seasoning. If using table salt, reduce the amount by half.
- Black pepper: Freshly ground black pepper adds a subtle heat that cuts through the richness of the oil. Grind it right before adding it to the oil for the strongest flavor.
- Flaky sea salt: This is the finishing touch that makes restaurant food taste better than home cooking. The irregular crystals dissolve slowly on your tongue, creating bursts of saltiness that elevate the whole dish.
Instructions
- Get your oven ready first:
- Preheat to 425°F and line a large baking sheet with parchment paper. The high heat is what creates those crispy edges we are after, so dont rush this step or your potatoes will steam instead of roast.
- Boil the potatoes until tender:
- Place potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon salt, bring to a boil, then simmer for 15 to 20 minutes until a fork slides in easily. Drain and let them cool just until you can handle them without burning your fingers.
- Make the scallion oil while potatoes cook:
- Heat the neutral oil in a small saucepan over medium-low heat. Add sliced green onions and minced garlic, cooking gently for 3 to 4 minutes until fragrant and sizzling but not browned. Stir in the salt and pepper, then remove from heat and let it steep.
- Smash the potatoes:
- Arrange the cooked potatoes on your prepared baking sheet. Use the bottom of a sturdy glass or a potato masher to gently press each potato until it is about 1/2 inch thick. They should split and flatten but still hold together, creating more surface area for crisping.
- Coat them in scallion oil:
- Spoon the scallion oil generously over each smashed potato, using a brush or the back of the spoon to spread it evenly. Make sure the green onions and garlic are distributed across all the potatoes so none end up plain.
- Roast until golden and crispy:
- Bake for 25 to 30 minutes, checking at the 20-minute mark. You want deep golden brown edges and some spots that look almost burnt. Those are the best parts, full of caramelized flavor and shattering crunch.
- Finish with flaky salt:
- Sprinkle the hot potatoes generously with flaky sea salt and extra black pepper. Serve immediately while the crust is still shattering and the centers are steaming hot.
Save Pin My grandmother would have loved these. She grew up on a farm where potatoes were staple food, boiled and mashed and roasted a hundred ways, but never with scallion oil. I imagine introducing her to this version, watching her take that first skeptical bite, then seeing her eyes light up as the crispy crust gave way to creamy potato infused with aromatic onion.
Choosing The Right Potato
Baby Yukon Golds and red potatoes have thin skins and waxy flesh that holds together when smashed. Russets fall apart too easily, and their fluffy texture turns to mush instead of staying intact. Look for potatoes that feel firm, without soft spots or sprouting eyes. Smaller potatoes are better because they cook evenly and smash into perfect single-bite portions.
The Secret To Extra Crispy Skin
After boiling, let the potatoes cool just enough to handle but still warm to the touch. The residual steam helps create more surface area when you smash them. Using the bottom of a heavy drinking glass gives more even pressure than a masher, resulting in thinner edges that crisp up beautifully in the high heat of the oven.
Make-Ahead Tips
You can boil and smash the potatoes up to a day ahead, storing them on the baking sheet covered in the refrigerator. The scallion oil keeps for a week in a sealed jar in the fridge, and actually tastes better as the flavors meld together. When ready to serve, bring everything to room temperature, coat the potatoes, and roast. Add 5 minutes to the cooking time if starting cold from the fridge.
- Double the scallion oil and keep the extra in a jar for drizzling over roasted vegetables or grain bowls throughout the week
- These reheat beautifully in a 350°F oven for 10 minutes, which restores some of the crispiness that the microwave kills
- If you want to meal prep these, undercook them slightly by roasting for only 20 minutes, then finish in a hot oven or air fryer just before serving
Save Pin These potatoes have become my go-to for dinner parties, easy enough to scale up and impressive enough that people always ask for the recipe. Make them once and they will become part of your regular rotation too.
Recipe FAQs
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal due to their creamy texture and ability to crisp well when roasted.
- → How do you make scallion oil?
Gently heat neutral oil with sliced green onions and minced garlic until fragrant, then season with salt and pepper before drizzling over the potatoes.
- → Can these be prepared ahead of time?
Potatoes can be boiled and smashed ahead, but it's best to add scallion oil and roast just before serving to maintain crispiness.
- → How do I get extra crispy edges?
Broil the smashed potatoes for the last 2–3 minutes of cooking to achieve a golden, crunchy finish.
- → What are good serving suggestions?
These potatoes make a wonderful side for grilled meats or a tasty appetizer paired with sour cream or Greek yogurt.