Smashed Green Onion Potatoes (Printable Version)

Golden smashed potatoes tossed in scallion oil, oven-roasted to crispy perfection with fresh green onion flavors.

# What You Need:

→ Potatoes

01 - 1.5 pounds baby Yukon Gold or red potatoes
02 - 1 teaspoon salt for boiling water

→ Scallion Oil

03 - 1/2 cup neutral oil (canola or grapeseed)
04 - 1 bunch (about 6) green onions, finely sliced
05 - 2 garlic cloves, minced
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper

→ Finishing

08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, bring to a boil, then simmer for 15 to 20 minutes until fork-tender. Drain and let cool slightly.
03 - Heat oil over medium-low in a small saucepan. Add green onions and garlic, cooking gently for 3 to 4 minutes until fragrant without browning. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat and set aside.
04 - Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato to about 1/2 inch thickness.
05 - Generously spoon scallion oil over each smashed potato, ensuring an even distribution of green onions and garlic.
06 - Roast in the oven for 25 to 30 minutes until potatoes are golden brown and crisp 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, creamy on the inside, and somehow taste like a restaurant-quality side you'd expect to pay extra for.
  • The scallion oil is so fragrant and flavorful that it makes even plain potatoes feel like a celebration.
  • Ready in just an hour, with barely 15 minutes of actual hands-on time.
02 -
  • The scallion oil must be made while the potatoes are still hot or warm enough to accept it, otherwise you'll just have cold oil sitting on warm potatoes instead of everything melding together.
  • Don't skip cooling the potatoes slightly after boiling—they need to be firm enough to smash without falling apart, but warm enough to absorb all that precious scallion oil flavor.
03 -
  • Make the scallion oil ahead of time if you want—it's even better the next day once the flavors have had time to mingle, and you can reheat it gently just before serving.
  • If you find your potatoes browning too fast, lower the oven temperature to 400°F and add 5–10 minutes; every oven has its own personality, so trust what you see over the timer.
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