Save My neighbor brought a plate of these golden, crispy potato rounds to a backyard dinner last summer, and I couldn't stop eating them. The way the scallion oil clung to each piece, with bits of garlic scattered throughout, made them taste like comfort and sophistication at once. I finally asked for the method, expecting something complicated, but it turned out to be beautifully simple—just smashed potatoes and fragrant green onion oil finished in a hot oven. Now I make them whenever I want to turn a weeknight side into something guests actually talk about.
I remember standing at the stove one evening, the scallion oil sizzling gently in the pan, filling my kitchen with this incredible aroma of green onions and garlic. My partner wandered in asking what smelled so good, and I realized right then that this recipe had become something I'd make again and again—it's the kind of dish that announces itself.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): These waxy varieties hold their shape beautifully when smashed and boiled, which matters more than you'd think—they won't turn into mush.
- Neutral oil (1/2 cup): Canola or grapeseed works best because they won't overpower the delicate green onion flavor.
- Green onions (1 bunch, about 6): Slice them finely so they cook evenly and release their essence into the oil.
- Garlic cloves (2, minced): Mince them small so the flavor distributes throughout instead of biting down on chunks.
- Kosher salt and black pepper: These season the oil itself, not just the potatoes, which makes a real difference in the final taste.
- Flaky sea salt for finishing: This is your last chance to add textural contrast and bright salt flavor.
Instructions
- Prepare your oven and potatoes:
- Preheat to 425°F and line a baking sheet with parchment. Boil your potatoes in salted water for 15–20 minutes until they're completely tender when pierced with a fork—you want no resistance.
- Infuse the oil with flavor:
- While potatoes cook, gently heat your oil with the sliced green onions and garlic for 3–4 minutes over medium-low. You're looking for that gentle sizzle and incredible aroma, not browning. Remove from heat and season.
- Smash with intention:
- Once potatoes have cooled slightly, arrange them on your sheet and press each one to about half an inch thick using the bottom of a glass or a masher. Don't pulverize them—you want texture intact.
- Coat generously:
- Spoon that precious scallion oil over each potato, making sure the bits of green onion and garlic get distributed across everything. This is where the magic happens.
- Roast until golden:
- Slide into the oven for 25–30 minutes until the edges turn deeply golden and crispy. You can see them starting to curl slightly at the edges, which is exactly what you want.
- Finish and serve:
- Pull them out, taste one to check seasoning, then scatter with flaky sea salt and fresh black pepper. Serve while still warm so you get that contrast between crispy edges and tender centers.
Save There was this one evening when I made these for a dinner party and a friend who never eats starches at home took three of them off the platter. She said it was the first time she understood why people loved potatoes. That moment made me realize this isn't just a side dish—it's something that changes how people think about what they're eating.
The Magic of Smashed Potatoes
Smashing instead of slicing creates more surface area for the oil and heat to work their magic. You get crispy, golden edges that shatter when you bite into them, while the inside stays creamy. This contrast is everything—it's why people find themselves eating more than they planned.
Why Fresh Green Onions Matter
The difference between good and great here comes down to using actual green onions over dried chives or powder. When you infuse them into hot oil, they transform into something almost sweet and mellow, with real depth. The flavor becomes part of every bite instead of just a garnish sitting on top.
Make It Your Own
This recipe is a canvas, and the best dishes happen when you make them your own. I've added everything from crispy shallots to a dusting of Parmesan, and each version feels like a conversation instead of just following instructions. The foundation is so solid that you can't really go wrong.
- Try broiling for the last couple of minutes if you want the edges even more dramatic and blistered.
- A dollop of sour cream or Greek yogurt alongside them transforms them into almost-finger food.
- Leftovers reheat beautifully in a 350°F oven for about 10 minutes if you have any to save.
Save These potato bombs have become my go-to when I want to impress without stress. Make them once and you'll understand why they disappear from the plate.
Recipe FAQs
- → What type of potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal for their creamy texture and ability to crisp well when smashed and roasted.
- → How do you make the scallion oil?
Heat neutral oil gently, then add finely sliced green onions and minced garlic. Cook for a few minutes until fragrant but not browned, then season with salt and pepper.
- → Can these potatoes be made ahead of time?
Boil and cool the potatoes in advance, then smash and roast just before serving to maintain crispiness.
- → What is the best way to achieve a crispy texture?
Smash the potatoes to about half an inch thick and roast at a high temperature. Broiling for a few minutes at the end also enhances crispiness.
- → Are there recommended toppings for added flavor?
A sprinkle of flaky sea salt, freshly ground black pepper, or a dusting of grated Parmesan or crumbled feta adds a delicious finishing touch.