Save There's something about the smell of green onions hitting hot oil that makes you stop whatever you're doing. I learned this while standing in my kitchen on a random Tuesday, watching my neighbor through the window chopping scallions for her stir-fry, and I thought, what if I took that same fragrant oil and poured it over smashed potatoes? The golden crust that came out of the oven was so crackly and loud under my fork that my roommate came running to see what broke. It didn't, but it absolutely should have tasted broken—instead it was perfect.
I made these for a potluck once and expected them to sit next to the other sides, untouched. Instead, people kept asking for the recipe and one person scraped the bottom of the pan looking for more of that green onion-garlic oil. That's when I realized this wasn't just a side dish—it was the kind of thing that sticks with people, the kind they think about days later while eating other food.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): The waxy texture holds up to smashing and roasting without falling apart, and they're small enough that every piece gets golden edges.
- Neutral oil (1/2 cup): Canola or grapeseed oil won't compete with the green onion flavor—this is their moment to shine.
- Green onions (about 6): Slice them thin so they crisp up and distribute evenly, and don't skip this step because frozen won't give you that fresh, alive taste.
- Garlic cloves (2): Minced small and cooked gently so it perfumes the oil without turning bitter and harsh.
- Kosher salt and black pepper: Season the oil itself before it hits the potatoes, and finish with flaky sea salt for a textural surprise.
Instructions
- Get your oven ready:
- Heat it to 425°F and line your baking sheet with parchment—this prevents sticking and makes cleanup something you'll actually appreciate.
- Boil the potatoes until tender:
- Cover them with cold water, add salt, bring to a boil, then simmer 15–20 minutes until a fork slides through easily. The key is not overcooking—they should hold their shape for smashing.
- Make the scallion oil magic:
- Gently heat your oil with the green onions and garlic on medium-low, stirring for 3–4 minutes until everything is fragrant and sizzling but nowhere near brown. This gentle approach keeps the flavors fresh and bright instead of cooked out.
- Smash with purpose:
- Once cooled slightly, use a glass bottom or potato masher to flatten each potato to about half an inch thick. You want some bumpy edges—those are where the crispy magic happens.
- Coat generously with the oil:
- Spoon that beautiful scallion oil over every smashed potato, making sure the green onions and garlic pieces get distributed so no bite is plain.
- Roast until golden:
- Slide them into the oven for 25–30 minutes, watching for that deep golden brown color with darker, crispy edges. If you want extra crunch, broil the last 2–3 minutes—just keep your eyes on them because broilers are impulsive.
- Finish and serve:
- Pull them out, sprinkle with flaky sea salt and fresh black pepper, and serve hot while everything is still shattering under your teeth.
Save The first time I served these at a dinner party, someone took a bite and went completely quiet, which in my experience means either a disaster or a revelation. They looked up and said, "I didn't know potatoes could taste like this," and suddenly I understood why this dish had been living in my head rent-free for weeks.
The Scallion Oil Secret
The oil isn't just a topping—it's the foundation of everything good happening here. When you infuse it with green onions and garlic on gentle heat, you're building a flavor base that brings the potatoes to life in a way nothing else can. The difference between this and just drizzling potatoes with cold oil mixed with raw onions is the difference between a good side dish and something people remember fondly. I learned this by accident the first time, forgetting to heat the oil and using raw green onions instead, and the result was pale and flat and completely forgettable.
Serving and Variations
These potatoes work beautifully beside grilled meat, nestled next to roasted vegetables, or honestly just eaten straight from the pan while standing at the kitchen counter at midnight. They're also sturdy enough to serve at room temperature as part of a spread, though they're genuinely better when hot and crispy. A handful of grated Parmesan or crumbled feta stirred in right after roasting takes them somewhere new, and sour cream or Greek yogurt on the side gives you a cool contrast to the warm, crispy edges.
Why This Works Every Time
The beauty of this recipe is in its simplicity and the way each element plays its part perfectly. Yukon Gold potatoes have just enough starch to crisp up but enough butter content to stay creamy inside, while baby potatoes cook evenly so nothing is overdone or raw. The scallion oil does the real heavy lifting—it flavors the potato from the inside out during roasting while the exposed edges get crunchy and golden from the direct oven heat.
- Don't crowd your baking sheet because air circulation is what creates those shattering edges you're chasing.
- Taste the scallion oil before it goes on the potatoes and adjust salt and pepper then, so you're not guessing later.
- Serve immediately because the contrast between hot crispy outside and warm soft inside is the whole point here.
Save These smashed green onion potato bombs are the kind of side dish that steals the show, the one people come back to talk about. Make them once and you'll find yourself making them again, tweaking nothing, because sometimes simple done well is exactly what you needed.
Recipe FAQ
- → What type of potatoes work best for smashing?
Baby Yukon Gold or red potatoes hold their shape well and offer a creamy texture when smashed and roasted.
- → How is the scallion oil prepared?
Green onions and garlic are gently cooked in neutral oil over medium-low heat until fragrant, then seasoned with salt and pepper.
- → How do you achieve crispiness on the potatoes?
Smashed potatoes are oven-roasted at high heat until golden and crispy; broiling briefly at the end enhances crunchiness.
- → Can this dish be made gluten-free and vegetarian?
Yes, it naturally contains no gluten and uses vegetarian-friendly ingredients.
- → What are good serving suggestions for these potatoes?
They pair well as a side for grilled meats or as an appetizer with sour cream or Greek yogurt.