Save to Pinterest My neighbor threw together a casual potluck on a summer evening, and someone brought these golden, crispy potato smashes drizzled with what looked like liquid gold. I grabbed one without thinking, and the moment the scallion oil hit my tongue—fragrant, warm, with that fresh green onion brightness—I knew I had to figure out how to make them. Turns out, it's simpler than it looks, and now they're the first thing I reach for when I need a side dish that actually steals the show.
I made these for my mom's birthday dinner last spring, worried they'd seem too casual for the occasion, but watching everyone come back for seconds told me everything. My dad even asked for the recipe, which never happens—he's convinced everything I make is either overcooked or underseasoned. These proved him wrong, and now they're his go-to request.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): These small, waxy potatoes hold their shape beautifully when smashed and boiled, unlike fluffy bakers that turn to mush. Their natural buttery flavor is the foundation everything else builds on.
- Neutral oil (1/2 cup): Canola or grapeseed oil carries the scallion and garlic flavor without competing. I've learned the hard way that olive oil becomes bitter when heated, so don't use it here.
- Green onions (1 bunch, about 6): Slice them finely so they distribute evenly and infuse the oil with that fresh, bright taste. The white and light green parts carry more punch than the dark tops.
- Garlic cloves (2, minced): Gentle heat coaxes out garlic's sweetness rather than harshness. Make sure to mince them small so they get crispy in the oil.
- Kosher salt and black pepper: Salt in the oil, salt again at the finish—layering seasoning is the secret to flavor that actually tastes alive.
- Flaky sea salt and freshly ground pepper (for finishing): These final touches add texture and a little brightness that regular table salt can't match.
Instructions
- Set the stage:
- Preheat your oven to 425°F and line a baking sheet with parchment. Having everything ready before the potatoes are done prevents last-minute scrambling.
- Boil the potatoes:
- Place potatoes in cold salted water and bring to a boil, then simmer 15–20 minutes until they're completely fork-tender. Cold water start ensures even cooking, and you'll feel the difference when you bite into them.
- Make the scallion oil while they cook:
- Heat oil gently over medium-low, add sliced green onions and minced garlic, and let them sizzle quietly for 3–4 minutes. You want fragrance, not browning—watch for the first moment it starts to smell absolutely irresistible, then pull it off heat.
- Smash with intention:
- Once potatoes cool slightly, arrange them on the baking sheet and use the bottom of a glass or masher to flatten each to about 1/2 inch thick. I love using the base of a drinking glass because the weight is perfect and you can see what you're doing.
- Coat with the oil:
- Spoon the scallion oil generously over each potato, making sure bits of green onion and garlic land on as many as possible. This is where the magic happens.
- Roast until golden:
- Into the oven for 25–30 minutes, watching for the edges to turn deep golden and crispy. The smell alone will tell you when they're getting close.
- Season and serve:
- A final sprinkle of flaky sea salt and fresh pepper brings everything into focus. Serve while they're still warm and the edges are at their crispiest.
Save to Pinterest There's a moment when you pull these out of the oven and the whole kitchen fills with this warm, garlicky, green onion aroma, and suddenly the potatoes aren't just a side dish anymore—they're the reason people came to eat. I've watched friends pick through everything else to grab another one, and that's when you know something simple is actually pretty special.
The Secret to Crispy Edges
The magic is in the combination of smashing, generous oil coating, and hot oven heat. When the potatoes hit the 425°F oven, the moisture on the surface starts to evaporate immediately, and the oil helps conduct that heat right into the edges. I've found that spacing them with a little room between each potato on the sheet makes a real difference—they crisp up instead of steaming. If you're feeling brave, broil for the last 2–3 minutes to push the edges into almost burnt territory, which is exactly where you want them.
Playing with Flavors
The scallion oil is a base, not a rule. I've swapped in crispy sage leaves and brown butter for fall dinners, added a little sesame oil for an Asian twist, or thrown in some red pepper flakes if I want heat. Once you understand how the oil carries flavor into the potatoes, you start seeing endless possibilities. The technique is what matters—gentle heating, generous coating, and respect for the oven's heat.
Beyond the Side Dish
These work beautifully as an appetizer when you top them with a dollop of sour cream or Greek yogurt mixed with a little fresh dill. I've also crumbled feta over them, added a fried egg on top, or served them alongside grilled chicken and called it dinner. They're the kind of recipe that transforms depending on what you need them to be, which is probably why I keep coming back to it.
- For a cheese version, sprinkle grated Parmesan or crumbled feta right after removing from the oven while everything's still warm.
- A squeeze of fresh lemon juice over the top adds brightness that rounds everything out beautifully.
- Make the scallion oil the morning of and let the flavors steep together—it only gets better as it sits.
Save to Pinterest These smashed green onion potato bombs have become my answer to 'what should we bring' because they're simple enough to feel approachable, but special enough that people notice. Once you make them, you'll understand why.
Answers to Recipe Questions
- → What potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal due to their creamy texture and size, which hold up well when smashed.
- → How is the scallion oil prepared?
Green onions and minced garlic are gently cooked in neutral oil over medium-low heat until fragrant, then seasoned with salt and pepper.
- → Can I make the potatoes crispier?
Yes, broiling the potatoes for 2–3 minutes at the end of roasting adds extra crispness to the edges.
- → What seasoning finishes the dish?
Flaky sea salt and freshly ground black pepper are sprinkled on top just before serving to enhance flavor and texture.
- → Are there any suggested accompaniments?
These potatoes pair wonderfully with grilled meats or can be served alongside sour cream or Greek yogurt for dipping.
- → Is this suitable for vegetarian and gluten-free diets?
Yes, this dish contains no meat or gluten ingredients, making it suitable for both dietary preferences.