Save to Pinterest There's something about the smell of green onions hitting hot oil that makes everything else stop. I discovered these smashed green onion potato bombs on a Tuesday night when I had guests coming in an hour and needed something that looked fancy but didn't require much thinking. I pulled out some baby potatoes, scattered them on a pan, and remembered that trick about crushing them flat so they get those crispy, golden edges. The scallion oil changed everything—it turned a simple side dish into something people actually ask about.
I made these for a small dinner party last spring, and my friend Marcus—who is very particular about potatoes—went back for seconds without saying anything, which told me everything. Later he admitted he'd been skeptical about the whole "scallion oil" thing, but the way the garlic gets soft and fragrant, combined with that burst of fresh green onion flavor, converted him on the spot. That's when I realized this wasn't just a side dish, it was a conversation starter.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs / 700 g): Use baby potatoes because they cook evenly and their thin skins turn wonderfully crispy when smashed flat and roasted.
- Neutral oil like canola or grapeseed (1/2 cup / 120 ml): The oil carries the flavor of everything else, so use something you trust and that doesn't compete with the green onions and garlic.
- Green onions (1 bunch, about 6): Slice them thinly so they infuse the oil quickly and distribute their brightness throughout every potato.
- Garlic cloves (2), minced: Garlic gets mellow and sweet when gently heated in oil, not burned, so watch it closely.
- Kosher salt and black pepper: Salt in the boiling water seasons the potatoes from inside; the finishing salts add texture and final flavor.
- Flaky sea salt and freshly ground black pepper for finishing: These matter more than you'd think—they add a final textural pop and brightness.
Instructions
- Heat your oven and prep the pan:
- Get your oven to 425°F and line a baking sheet with parchment paper so the bottoms don't stick and you get maximum crispiness on all sides.
- Boil the potatoes until tender:
- Cut the potatoes in half if they're large, then boil them in salted water for about 15–20 minutes until a fork slides through easily. Drain and let them cool just enough to handle—they should still be warm when you smash them.
- Make the scallion oil while potatoes cook:
- Heat the oil gently over medium-low, then add your sliced green onions and minced garlic. You're looking for that moment when everything becomes fragrant and the oil starts to sizzle softly around the edges of the vegetables, usually around 3–4 minutes. This is not the time to rush or turn up the heat; you want the garlic to soften and sweeten, not brown and bitter.
- Arrange and smash:
- Spread the warm potatoes on your prepared baking sheet and use the bottom of a glass or a potato masher to gently flatten each one to about half an inch thick. Don't obliterate them—you want them unified but still recognizable.
- Coat generously with scallion oil:
- Spoon the oil mixture, including all those green onions and garlic bits, over each potato. Make sure everything gets its fair share so no potato feels left out.
- Roast until golden and crispy:
- Slide everything into the oven for 25–30 minutes until the edges turn deep golden brown and you can see them starting to crisp. If you want extra crunch, broil for the last 2–3 minutes, but watch closely because that changes fast.
- Finish and serve:
- Pull them out, sprinkle with flaky sea salt and fresh black pepper, and serve while they're still warm so you get that contrast between the crispy edges and the tender potato inside.
Save to Pinterest These potatoes became my secret weapon for potlucks because they transport well, reheat beautifully, and somehow taste even better the next day when the scallion flavor has had time to settle into every crevice. There's something satisfying about a side dish that people actually fight over.
Why This Works Every Time
The combination of boiling and roasting gives you two textures in one bite: that tender, fluffy interior and a shatteringly crisp exterior that wouldn't happen if you just roasted whole potatoes. Smashing them flat increases the surface area that touches the hot pan, which is where all the color and crispiness develops. The scallion oil does double duty—it seasons the potatoes and creates a rich flavor foundation that tastes like you've been cooking all day.
Variations Worth Trying
Once you master the basic version, the fun begins. Add a handful of grated Parmesan before serving for a cheesy richness, or crumble some feta on top for a brighter, tangier version. Some nights I've stirred a pinch of smoked paprika into the oil, and other times I've topped the finished potatoes with crispy bacon bits and a dollop of sour cream. The base is forgiving enough to handle your improvisations.
Serving and Storage Tips
These shine hot or at room temperature, making them perfect for casual entertaining or meal prep. They keep well in an airtight container in the refrigerator for up to three days, and you can reheat them in a 350°F oven for about 10 minutes to restore some of that crispiness. Pair them with grilled meats, roasted chicken, or serve them as an appetizer with a small bowl of Greek yogurt or sour cream on the side.
- Make the scallion oil ahead of time and store it separately so the potatoes don't get soggy before roasting.
- If your oven runs hot, check at 20 minutes to avoid over-browning.
- Taste before serving and add more sea salt if needed—potatoes can be forgiving about seasoning adjustments at the end.
Save to Pinterest These smashed green onion potato bombs have become the kind of recipe I make without thinking, the one that always gets compliments and somehow makes people feel cared for. There's real magic in how simple ingredients can transform into something that tastes like you've been cooking all afternoon.
Questions & Answers
- → How do I get the potatoes crispy?
Boil potatoes until tender, smash them roughly, then roast at high heat until golden. Broiling for 2-3 minutes at the end adds extra crispiness.
- → Can I use different types of potatoes?
Baby Yukon Gold or red potatoes work best due to their size and texture, but other waxy potatoes can be used for similar results.
- → What is scallion oil and how is it made?
Scallion oil is made by gently warming neutral oil with sliced green onions and minced garlic until fragrant, infusing the oil with fresh flavors.
- → Can this dish be prepared ahead of time?
Yes, potatoes can be boiled and cooled beforehand. Assemble and roast just before serving to maintain crispiness.
- → What can I serve this dish with?
These potatoes pair well with grilled meats, roasted vegetables, or as a tasty appetizer with dips like sour cream or Greek yogurt.
- → Is this suitable for special diets?
Yes, this dish is vegetarian and gluten-free. Check ingredient labels to ensure no cross-contamination for allergies.