Smashed Green Onion Potatoes (Printable)

Golden smashed potatoes coated in scallion oil and oven-roasted for a flavorful, crispy side.

# Components:

→ 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 (about 6), 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

# Method:

01 - Preheat 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 until fork-tender, about 15–20 minutes. Drain and cool slightly.
03 - Heat oil over medium-low in a small saucepan. Add sliced green onions and garlic, cook gently for 3–4 minutes until fragrant and sizzling without browning. Stir in kosher salt and black pepper, then remove from heat.
04 - Arrange potatoes on the baking sheet and gently smash each to about 1/2 inch thickness using a glass bottom or potato masher.
05 - Spoon scallion oil generously over each smashed potato, ensuring even distribution of green onions and garlic.
06 - Roast in the oven for 25–30 minutes until golden brown and crispy around edges.
07 - Sprinkle flaky sea salt and freshly ground black pepper to taste. Serve hot.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside and tender within, like the best potato chip you've ever had.
  • The scallion oil makes your whole kitchen smell incredible and turns a simple side into something people actually remember.
  • Takes less than an hour from pot to table, which means you can pull this off on a weeknight without stress.
02 -
  • Don't skip cooling the potatoes slightly after boiling—they'll hold their shape better when you smash them, and you won't burn yourself.
  • The scallion oil must be warm but not smoking when you pour it over the potatoes; if it's too cool, it won't crisp them properly, and if it's too hot, the green onions will burn before hitting the oven.
03 -
  • Use a potato masher instead of fully mashing—you want smashed potatoes, not mashed potatoes, so there's still some texture.
  • Don't crowd the baking sheet; give each potato enough room so the oil can flow around it and create those crispy, caramelized edges.
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