Smashed Green Onion Potatoes (Printable version)

Crispy smashed potatoes tossed in scallion and garlic oil, oven-roasted for a crunchy, flavorful side.

# What you need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes
02 - 1 tsp salt (for boiling water)

→ Scallion Oil

03 - 0.5 cup neutral oil (canola or grapeseed)
04 - 1 bunch (about 6) green onions, thinly sliced
05 - 2 garlic cloves, minced
06 - 0.5 tsp kosher salt
07 - 0.25 tsp black pepper

→ Finishing

08 - Flaky sea salt, to taste
09 - Freshly ground black pepper, to taste

# How to Make It:

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 and simmer for 15–20 minutes until fork-tender. Drain and let cool slightly.
03 - In a small saucepan over medium-low heat, warm oil. Add sliced green onions and garlic and cook gently for 3–4 minutes until fragrant and sizzling but not browned. Stir in 0.5 tsp kosher salt and 0.25 tsp black pepper. Remove from heat.
04 - Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato to about 0.5 inch thickness.
05 - Spoon the scallion oil generously over each smashed potato, ensuring the green onions and garlic are evenly distributed.
06 - Roast in the 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 Advice:

01 -
  • They're crispy on the outside, tender inside, and the scallion oil makes everything smell incredible while it roasts.
  • Takes just over an hour from start to finish, most of it hands-off oven time.
  • Naturally vegetarian and gluten-free, so they work for almost any table.
02 -
  • Don't skip the gentle heating of the oil—high heat will burn the garlic and turn the whole thing bitter, and I learned this by actually doing it.
  • Flaky sea salt at the end isn't fancy—it's functional, adding crunch and helping the seasoning actually taste bright instead of flat.
03 -
  • Start with cold water when boiling potatoes—it distributes heat evenly and prevents the outside from splitting before the center is cooked.
  • Don't let the scallion oil cool completely before coating the potatoes; warm oil distributes more easily and soaks in better during roasting.
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