Smashed Green Onion Potatoes

My roommate came home early one Tuesday evening and caught me standing over a baking sheet in complete silence, just listening to potatoes sizzle. There was something almost meditative about it—the way the scallion oil had turned the kitchen into this fragrant cloud of garlic and green onion. She asked what I was making, and I realized I didn't have a fancy name for it, just these golden, crispy potato smashes that had somehow become my quiet comfort food. Now whenever someone asks what's for dinner and I say these, their eyes light up before they even taste them.

I made these for a small dinner party once, and my usually quiet friend kept sneaking back to the kitchen for more. When I asked if something was wrong with the main course, she just shook her head and pointed at the potato plate, now nearly empty. That's when I knew I'd stumbled onto something special.

Ingredients

• Baby Yukon Gold or red potatoes (1.5 lbs): These varieties have thinner, more delicate skin that crisps beautifully and doesn't need peeling, plus they have that naturally buttery flavor that makes every bite feel indulgent.
• Neutral oil (1/2 cup): Canola or grapeseed oil are your friends here—they won't overpower the green onion and will heat evenly without burning.
• Green onions (1 bunch): Slice them thin so they become almost translucent when they hit the warm oil, and every piece distributes its fragrance.
• Garlic cloves (2, minced): This is where the aromatic magic happens; don't skip the mincing step because you want those tiny pieces to infuse the oil completely.
• Kosher salt and black pepper: For the oil, use kosher salt because those larger crystals dissolve more predictably, keeping your seasoning balanced.
• Flaky sea salt and freshly ground black pepper (to finish): The flakiness adds a textural surprise at the end, like a little secret in each bite.

Instructions

Set your oven and prep space:

Preheat to 425°F and line your baking sheet with parchment paper so the potatoes release easily and your cleanup is effortless.

Boil the potatoes until tender:

Cover them in cold water with salt, bring to a boil, then simmer for 15–20 minutes until a fork slides through easily. This matters because undercooked potatoes won't smash properly, and overcooked ones turn to mush.

Create the scallion oil magic:

In a small saucepan over medium-low heat, warm your oil gently and add the green onions and garlic, letting them sizzle softly for 3–4 minutes. You're not cooking them until brown; you're just releasing their fragrance into the oil until the kitchen smells incredible.

Smash with intention:

Once the potatoes are cool enough to handle, arrange them on your baking sheet and use the bottom of a glass or potato masher to press each one to about 1/2 inch thick. Don't pulverize them—you want them flattened but still holding together.

Dress generously with scallion oil:

Spoon the fragrant oil over each potato, making sure the green onion bits and garlic slivers are scattered across every one. This is where the flavor lives, so don't be shy.

Roast until golden and crispy:

Slide them into the oven for 25–30 minutes, watching for that deep golden color around the edges. If you want extra crispiness (and who doesn't), hit them with the broiler for 2–3 minutes at the very end, but keep your eyes on them because it happens fast.

Finish and serve:

Pull them out, sprinkle with flaky sea salt and a grind of black pepper, and serve while they're still warm enough to make steam rise off the baking sheet.

Save

There's this moment when you pull these out of the oven and the whole baking sheet is glistening with golden oil, and the smell is so good that everyone stops talking. That's when you know you've made something more than just a side dish.

The Scallion Oil Technique

The secret isn't really a secret—it's patience. When you heat the oil slowly with the green onions and garlic, you're essentially making a mini infusion, a technique that French cooks have used for centuries. The heat releases the sulfur compounds that give garlic and onion their pungency, but gentle heat means they stay fragrant instead of turning bitter and burnt. I learned this the hard way after my first attempt where I cranked the heat too high and ended up with blackened garlic and a kitchen that smelled like regret.

Variations That Work

The beauty of these potatoes is how willing they are to play with other flavors. Some nights I'll add a pinch of smoked paprika to the oil for a hint of depth, or toss in some fresh ginger alongside the garlic for something a little more complex. Once I even added a tablespoon of miso paste to the oil and it created this umami richness that made everyone ask what I'd done differently.

Making Them Your Own

These are wonderfully simple, which means they're the perfect canvas for whatever you're drawn to. Some people sprinkle crumbled feta or grated Parmesan over them right out of the oven, letting the residual heat soften the cheese slightly. Others serve them with a dollop of sour cream or Greek yogurt on the side, turning them into a casual appetizer instead of a side.

• If you want extra richness, brush the smashed potatoes with melted butter before the oil goes on.
• A squeeze of fresh lemon juice right before serving brightens everything up beautifully.
• Crispy bacon bits mixed into the scallion oil elevates these from side dish to the star of the plate.

Save

These little golden smashes have a way of turning an ordinary dinner into something people remember. That's the real magic here.

Recipe FAQs

→ What type of potatoes work best for smashing?

Baby Yukon Gold or red potatoes are ideal due to their tender texture after boiling and their ability to crisp well when smashed and roasted.

→ How do I make the scallion oil?

Heat neutral oil gently with finely sliced green onions and minced garlic until fragrant but not browned, then season with salt and pepper.

→ What is the key to achieving crispy edges?

Smash the potatoes to about half an inch thickness and roast at a high temperature, optionally broiling for the last few minutes to enhance crispiness.

→ Can I add cheese to this dish?

Sprinkling grated Parmesan or crumbled feta before serving adds a delicious cheesy twist that complements the flavors.

→ Are there any allergen concerns?

This dish contains alliums like green onions and garlic, so it’s important to consider allergies related to those ingredients.

→ What serving suggestions do you recommend?

Serve alongside grilled meats or as an appetizer with sour cream or Greek yogurt for dipping.