Smashed Green Onion Potatoes (Printable Version)

Crispy golden smashed potatoes enhanced with fragrant scallion oil and a flavorful crunch.

# What You'll Need:

→ 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 (about 6) green onions, finely sliced
05 - 2 garlic cloves, 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

# 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, then simmer for 15 to 20 minutes until fork-tender. Drain and let cool slightly.
03 - Heat oil in a small saucepan over medium-low heat. Add green onions and garlic; cook gently for 3 to 4 minutes until fragrant and sizzling without browning. Stir in kosher salt and black pepper, then remove from heat.
04 - Arrange potatoes on the prepared baking sheet. Gently smash each potato to about 1/2 inch thick using the bottom of a glass or a potato masher.
05 - Spoon the scallion oil over each smashed potato, distributing green onions and garlic evenly.
06 - Roast in the oven for 25 to 30 minutes until golden brown and crisp around the edges.
07 - Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve hot.

# Expert Tips:

01 -
  • Golden crispy edges with a tender inside that somehow works every single time.
  • The scallion oil smells incredible while it's cooking and tastes even better than it smells.
  • Takes barely an hour total and feels like you've done something impressive.
  • Works as a side for almost anything or served warm as an appetizer that disappears fast.
02 -
  • Don't skip the step of letting the potatoes cool slightly after boiling—hot potatoes fall apart when you try to smash them, but cooled potatoes hold their shape and crisp up better.
  • The magic happens when the scallion oil is fragrant but not brown; dark oil tastes bitter and ruins the whole thing, so keep the heat low and your attention steady.
03 -
  • Room temperature oil spreads more evenly than cold oil, so let the scallion oil cool for just a minute or two before spooning it over the potatoes.
  • If you want maximum crispiness, broil for 2–3 minutes at the end, but stay in the kitchen because the difference between golden and burnt happens in seconds.
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