Smashed Green Onion Potatoes (Print Version)

Crispy smashed potatoes with aromatic scallion oil and a golden, crunchy finish.

# Components:

→ 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 (approximately 6) green onions, finely sliced
05 - 2 cloves garlic, 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 and 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 15–20 minutes until fork-tender. Drain and cool slightly.
03 - In a small saucepan over medium-low heat, warm oil. Add green onions and garlic, cook gently 3–4 minutes until fragrant without browning. Stir in 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from heat.
04 - Arrange potatoes on the lined baking sheet. Using the bottom of a glass or potato masher, gently smash each potato to approximately 1/2 inch thickness.
05 - Generously spoon scallion oil over each smashed potato, ensuring even distribution of green onions and garlic.
06 - Roast in preheated oven for 25–30 minutes until golden brown and crispy on edges.
07 - Sprinkle flaky sea salt and freshly ground black pepper to taste. Serve immediately while hot.

# Expert Advice:

01 -
  • The crispy edges shatter like glass and the creamy inside stays buttery soft, a texture combination that feels fancy without any fuss.
  • You get the benefit of that restaurant scallion oil experience at home, and honestly it turns everyday potatoes into something worth planning dinner around.
02 -
  • Don't skip the gentle oil heating step—fast and hot will burn the green onions and garlic, turning something fresh into something acrid and wrong.
  • Arrange potatoes with space between them on the baking sheet, because crowding them creates steam instead of crispiness, and that's the opposite of what we're after here.
03 -
  • Make extra scallion oil if you can—it keeps in the fridge for days and transforms everything from eggs to roasted vegetables into something worth slowing down for.
  • If your potatoes are larger than golf balls, cut them in half before boiling so they cook evenly and smash to the same thickness.
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