Smashed Green Onion Potatoes (Printable)

Crispy oven-roasted smashed potatoes with fragrant scallion oil and a burst of fresh green onion flavor.

# What You'll Need:

→ 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 (about 6) green onions, 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

# Directions:

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 tsp salt. Bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain and cool slightly.
03 - Heat oil in a small saucepan over medium-low. Add sliced green onions and minced garlic; cook gently for 3–4 minutes until fragrant and sizzling but not browned. Stir in kosher salt and black pepper, then remove from heat.
04 - Arrange drained potatoes on the baking sheet. Using the bottom of a glass or potato masher, gently smash each potato to about 1/2 inch thick.
05 - Spoon scallion oil evenly over each smashed potato, distributing green onions and garlic thoroughly.
06 - Roast in the preheated oven for 25–30 minutes until golden brown and crispy around the edges.
07 - Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve hot.

# Expert Tips:

01 -
  • They're impossibly crispy on the outside while staying tender inside, with that fragrant scallion oil clinging to every edge.
  • Takes barely an hour from start to finish, yet feels like you've done something elaborate.
  • Works as a side dish, appetizer, or honestly just something to nibble on while cooking dinner.
02 -
  • Don't skip the cooling step after boiling—hot potatoes fall apart when you try to smash them, and you lose that defined round shape.
  • The last 2–3 minutes under the broiler transforms good potatoes into extraordinary ones by creating extra-dark, extra-crispy edges that stay crunchy even after they cool slightly.
03 -
  • Make the scallion oil ahead of time and let it sit for an hour—the flavors deepen and blend beautifully, making the final result taste even more sophisticated.
  • Use a baking sheet with edges so the oil stays contained, and rotate it halfway through roasting for even browning on all sides.
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