Smashed Green Onion Potatoes (Printable view)

Golden smashed potatoes roasted with scallion oil for a crispy, flavorful side dish.

# 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, 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 Make:

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 - Heat oil in a small saucepan over medium-low heat. Add green onions and garlic and cook gently for 3–4 minutes until fragrant but not browned. Stir in salt and pepper, then remove from heat.
04 - Arrange potatoes on the baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato to about 1/2 inch thickness.
05 - Spoon scallion oil evenly over each smashed potato, distributing green onions and garlic on top.
06 - Roast in the oven for 25–30 minutes until golden and crispy around the edges.
07 - Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve hot.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside, with a flavor that tastes fancier than the effort requires.
  • The scallion oil infuses every bite with fresh, garlicky richness that keeps people reaching for more.
  • Ready in under an hour, and most of that is just oven time while you relax.
02 -
  • Don't skip the cooling step after boiling—trying to smash hot potatoes leads to them breaking apart and becoming watery.
  • The scallion oil should be fragrant but not brown; once garlic browns, it turns bitter and ruins the whole batch.
03 -
  • Use parchment paper—it's the secret to getting those crispy edges without anything sticking or burning on the bottom.
  • Don't crowd the baking sheet; potatoes need space around them to roast instead of steam, so use two sheets if needed.
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