Save My neighbor showed up one evening with a container of these crispy potato rounds, still warm from her oven, and I couldn't stop eating them straight from the foil. The golden edges shattered between my teeth while the scallion oil soaked into every crevice, and I found myself asking for the recipe before I'd even finished my first one. What started as casual curiosity became one of those side dishes I now make whenever I want everyone at the table to slow down and actually taste what they're eating.
I made these for a backyard gathering last summer, and people kept circling back to the potato platter like it was the only thing on the table worth eating. Someone's teenage kid asked for seconds of a vegetable side dish, which felt like winning the lottery. That's when I realized these aren't just potatoes—they're the kind of thing that makes people forget they're supposed to be eating their vegetables.
Ingredients
- Baby Yukon Gold or red potatoes: Use about 1.5 lbs—these waxy varieties hold their shape beautifully when boiled and create the best flat surface for smashing. Don't peel them; the skin adds texture and flavor.
- Neutral oil: Canola or grapeseed oil works perfectly because it won't overpower the green onions. I've learned that fancy olive oil makes them taste bitter, so save that for another dish.
- Green onions: One bunch, finely sliced means you get both the white and pale green parts for flavor, plus the dark green tops scattered throughout for visual appeal.
- Garlic cloves: Mince them small so they cook into the oil and distribute evenly instead of lingering as chewy bits.
- Kosher salt and black pepper: Flaky sea salt on top at the end makes a real difference—it catches the light and adds a satisfying crunch.
Instructions
- Heat your oven and prep your pan:
- Get everything ready before you start boiling water. Preheat to 425°F and line a baking sheet with parchment—this keeps cleanup minimal and prevents sticking.
- Boil the potatoes until just tender:
- Cold water bath first, then bring it all to a boil together. This helps them cook evenly. You want them fork-tender after about 15–20 minutes, but not falling apart. Let them cool just enough to handle without burning yourself.
- Make the scallion oil while potatoes cook:
- Heat your oil over medium-low and add the green onions and garlic. You're looking for a gentle sizzle and a heavenly fragrance—this should feel peaceful, not rushed. Stop as soon as it smells amazing and before anything browns.
- Smash with intention:
- Arrange potatoes on your sheet and press each one down with the bottom of a glass or potato masher to about half an inch thick. The bottom and edges matter most since that's where the crispiness happens.
- Distribute the oil generously:
- Spoon that scallion oil over each potato so the green onions and garlic are scattered everywhere. Don't be shy—this is where the flavor lives.
- Roast until golden:
- Twenty-five to thirty minutes at 425°F will give you that perfect balance of crispy edges and tender centers. The kitchen will smell incredible, and you'll know they're ready when the edges turn deep golden brown.
- Finish and serve:
- Sprinkle with flaky sea salt and fresh black pepper while they're still warm. Serve immediately while that crispiness is at its peak.
Save There was a moment during that summer gathering when someone took a bite, closed their eyes, and just sat quietly for a second. That's the effect these potatoes have—they make people present in a way that fancy cooking often doesn't. Now they show up at my table whenever I want everyone to remember why food matters.
Why the Smashing Matters
Smashing creates surface area, and surface area is where crispiness lives. When you flatten each potato, you're multiplying the edges that will touch the hot pan, creating those shattering, golden corners that make this dish addictive. The smash also lets the scallion oil seep into all those nooks instead of just coating the top. It's a small technique that transforms boiled potatoes into something that feels intentional and impressive.
The Magic of Infused Oil
The scallion oil is the entire identity of this dish. Cooking the green onions and garlic gently in oil releases their flavors without turning them bitter or brown, creating something that tastes fresh and aromatic instead of burnt. This method is worth learning because once you understand it, you can do it with any herb, allium, or aromatics you have on hand. The oil becomes a vehicle for flavor that clings to every surface of the potato.
Variations and Add-Ons
These potatoes are a blank canvas for whatever you're feeling. Some nights I've sprinkled crumbled feta or grated Parmesan before roasting, and other times I've served them with a dollop of sour cream or Greek yogurt on the side for dipping. They work alongside grilled meats, fish, or roasted vegetables, and they're equally good as a standalone appetizer. They've become one of those recipes I adjust based on what's in the fridge and what mood I'm cooking in.
- Try adding a pinch of crispy bacon or prosciutto bits before serving for a savory depth.
- A squeeze of fresh lemon juice right before eating brightens everything up and cuts through the richness.
- If you want heat, mix a pinch of red pepper flakes into the scallion oil while it infuses.
Save These smashed potato bombs are proof that the simplest dishes often hit the hardest. Once you make them, they become the thing people ask you to bring.
Recipe FAQs
- → What type of potatoes work best for these smashed bites?
Baby Yukon Gold or red potatoes are ideal because they hold shape well while becoming tender and crispy when smashed and roasted.
- → How is the scallion oil prepared?
Scallion oil is made by gently heating neutral oil with finely sliced green onions, minced garlic, kosher salt, and black pepper until fragrant but not browned.
- → Can I make these ahead of time?
Potatoes can be boiled and prepared in advance, but it’s best to roast and serve them fresh for optimal crispness and flavor.
- → How to achieve maximum crispiness?
After roasting, broiling the smashed potatoes for 2–3 minutes gives an extra crispy edge without drying the interior.
- → Are there suggested toppings to enhance flavor?
Sprinkling with flaky sea salt and freshly ground black pepper is recommended; adding grated Parmesan or crumbled feta can provide a delicious twist.