Save There's something about the smell of scallions hitting hot oil that stops me mid-thought every time. Years ago, I was trying to impress someone with a fancy side dish, and I completely overthought it—until I remembered my neighbor's trick of smashing potatoes and tossing them in fragrant oil before roasting. That simple shift changed everything. Now whenever I make these golden, crunchy potato bombs, I think of that kitchen moment when I realized the best dishes don't need to be complicated, just intentional. The scallion oil seeps into every crevice, turning ordinary potatoes into something that tastes like someone really cared.
I made these for a small dinner party last spring, and one guest actually paused mid-conversation to ask what was different about the potatoes. The whole table went quiet for a second—you know that moment when everyone's tasting something and they just know it's good? That's exactly what happened. After that night, I stopped second-guessing whether simple sides deserved real attention.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): These waxy potatoes hold their shape and get beautifully crispy without falling apart; their buttery flavor pairs perfectly with the scallion oil.
- Salt for boiling (1 tsp): Essential for seasoning the potatoes from the inside out as they cook.
- Neutral oil (1/2 cup): Canola, grapeseed, or vegetable oil carries the flavor of the scallions and garlic without competing with them.
- Green onions (1 bunch, about 6): Slice them thin so they infuse the oil with bright, fresh flavor and won't burn in the oven.
- Garlic cloves (2), minced: Just enough to add depth without overpowering the delicate scallion taste.
- Kosher salt and black pepper for the oil (1/2 tsp and 1/4 tsp): Seasons the oil itself so every potato gets evenly seasoned.
- Flaky sea salt and freshly ground black pepper for finishing: The final touch that brings brightness and contrast to the crispy edges.
Instructions
- Heat your oven and prep your stage:
- Set the oven to 425°F and line your baking sheet with parchment paper so you can lift and move potatoes without sticking.
- Boil potatoes until just tender:
- Cover potatoes with cold water, add salt, and bring to a boil. Simmer for 15–20 minutes until you can easily pierce them with a fork, then drain well. Let them cool just enough to handle so they keep their shape when you smash them.
- Infuse the oil while potatoes cook:
- Heat oil over medium-low, add sliced green onions and minced garlic, and let them sizzle gently for 3–4 minutes. You want the aromatics to perfume the oil and soften slightly, but never brown—if they start to color, you've gone too far. Stir in salt and pepper, then set aside to cool slightly.
- Smash with intention:
- Arrange potatoes on your baking sheet and use the bottom of a glass or a potato masher to gently flatten each one to about 1/2 inch thick. The goal is even coverage so the oil can reach every surface.
- Coat generously with scallion oil:
- Spoon the warm oil over each potato, making sure the green onions and garlic are distributed evenly across the tops and nestled into the crevices.
- Roast until golden and crispy:
- Roast for 25–30 minutes, watching for the edges to turn deep golden brown. If you want extra crispiness, broil for the last 2–3 minutes, but stay close—it goes from perfect to burned quickly.
- Finish and serve:
- Pull from the oven, sprinkle with flaky sea salt and fresh pepper, and serve while they're still hot and the edges are still crackling.
Save One winter evening, a friend brought her teenage daughter to dinner, and the kid actually asked for seconds of the potatoes—which, if you have teenagers, you know is basically a standing ovation. There was something about the combination of crispy texture and bright flavor that just worked, no matter who was eating them.
The Magic of Scallion Oil
Scallion oil is one of those techniques that sounds fancy but isn't—it's just taking time to let heat coax flavor into fat. The moment those green onions hit the warm oil, they start releasing their essence, and that's what makes these potatoes sing. Once you understand how it works, you'll start drizzling this oil on everything: roasted fish, grilled vegetables, even a simple bowl of rice.
Why Smashing Matters
Smashing the potatoes is the key to getting both crispy edges and a tender center in one bite. When you flatten them, you increase the surface area exposed to the oven heat, creating those gorgeous browned edges while the insides stay creamy. It's a small technique that makes a huge difference in how the final dish tastes and feels.
Serving and Variations
These work beautifully as a side to grilled chicken, roasted fish, or a simple steak, but they're also sturdy enough to serve as appetizers with a dollop of sour cream or Greek yogurt on the side. If you want to take them in a different direction, try crumbling feta or grating Parmesan over them before roasting, or sprinkle fresh herbs like cilantro or chives on top after they come out of the oven.
- For a cheesy version, sprinkle grated Parmesan or crumbled feta before roasting, or add a fresh herb like cilantro after they're cooked.
- Leftovers reheat beautifully in a 350°F oven for about 10 minutes if you have any—though honestly, they rarely last long.
- You can make the scallion oil up to a day ahead and store it in the fridge, which makes assembly on cooking day even faster.
Save There's something deeply satisfying about the simplicity of this dish—just potatoes, oil, and scallions, transformed into something unforgettable through a little care and time. I hope these potato bombs become something you reach for whenever you need a side that actually tastes like you tried, because you did.
Recipe Guide
- → What type of potatoes work best for smashing?
Baby Yukon Gold or red potatoes are ideal as they soften well and hold shape when smashed, resulting in a crispy exterior and fluffy interior.
- → How is the scallion oil prepared?
Scallion oil is made by gently heating neutral oil with finely sliced green onions and minced garlic until fragrant, then seasoning with kosher salt and black pepper.
- → Can these potatoes be made crispier?
Yes, broiling the potatoes for the last 2–3 minutes of roasting enhances crispiness on the edges and surface.
- → Is it necessary to peel the potatoes before cooking?
No, leaving the skins on adds texture and nutrients while helping the potatoes hold together when smashed.
- → What serving suggestions work well with these potatoes?
Serve alongside grilled meats, or as an appetizer with creamy dips like sour cream or Greek yogurt. They also pair well with a sprinkle of cheese like Parmesan or feta.
- → Are these potatoes suitable for special diets?
They are vegetarian and gluten-free, making them a great option for many dietary preferences.