Smashed Green Onion Potatoes (Printable)

Golden smashed potatoes roasted with green onion oil deliver a crunchy, flavorful side.

# 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 (about 6) green onions, 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

# How-To Steps:

01 - Preheat 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 over medium-low heat, warm oil. Add sliced green onions and minced garlic, cooking gently for 3 to 4 minutes until fragrant and sizzling but not browned. Stir in kosher salt and black pepper, then remove from heat.
04 - Arrange potatoes on the prepared baking sheet. Gently smash each potato to roughly 1/2 inch thickness using the bottom of a glass or a potato masher.
05 - Spoon scallion oil generously over each smashed potato, distributing green onions and garlic evenly.
06 - Roast in the oven for 25 to 30 minutes until potatoes are golden brown and crispy at the edges.
07 - Sprinkle flaky sea salt and freshly ground black pepper over the potatoes to taste. Serve hot.

# Expert Suggestions:

01 -
  • The scallion oil alone is worth keeping in your fridge forever, perfect for drizzling over eggs, noodles, or roasted vegetables
  • These potatoes reheat surprisingly well in a toaster oven, which means you can make them ahead for dinner parties without stress
  • Theyre somehow crispy and creamy at the same time, a texture combination that makes people reach for seconds automatically
02 -
  • Do not skip the step of boiling the potatoes first, or you will end up with raw centers and burnt edges before they are fully cooked through
  • The scallion oil can burn if the heat is too high, so keep it at a gentle sizzle and watch closely. Burnt garlic tastes bitter and ruins the whole dish.
03 -
  • For extra crispiness, broil the potatoes for the last 2 to 3 minutes, watching closely so the scallion bits do not burn
  • Add a sprinkle of grated Parmesan or crumbled feta during the last 5 minutes of roasting for a salty, savory twist
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