Save My neighbor knocked on my kitchen door one Sunday afternoon with a handful of scallions from her garden, insisting I try her method for roasting potatoes. She'd drown them in fragrant green onion oil, crisp them up in the oven, and suddenly the humble side dish became the thing everyone actually talked about at dinner. That conversation changed how I thought about simple ingredients working together.
I made these for the first time when my sister was coming over and I wanted something that looked intentional but felt approachable. The golden, glistening potatoes coming out of the oven drew her straight to the kitchen before anything else was ready. She ate three before we even sat down, and I realized this was the kind of recipe that shifts a meal from ordinary to memorable.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): Their thin skins stay tender when boiled and crisp beautifully when roasted, plus they have a naturally buttery flavor that needs very little help.
- Neutral oil (1/2 cup): Canola or grapeseed work best because they let the green onion be the star without competing flavors getting in the way.
- Green onions (1 bunch, about 6): Slice them thinly so they release all their fragrance into the oil and create little pockets of flavor throughout the potatoes.
- Garlic cloves (2, minced): A small amount goes a long way once it's gently infused into the hot oil, turning mellow and sweet.
- Kosher salt and black pepper: The kind of basic seasoning that matters more here because there's nothing to hide behind.
- Flaky sea salt for finishing: This adds a final textural surprise and brings out the potato's natural sweetness.
Instructions
- Heat your oven and prep:
- Set your oven to 425°F and line a baking sheet with parchment paper so cleanup is effortless and nothing sticks where it shouldn't.
- Boil the potatoes until tender:
- Cut potatoes in half if they're large, then cover them with cold salted water and bring to a boil. Simmer until a fork slides through easily, about 15 to 20 minutes, then drain and let them cool just enough to handle comfortably.
- Make the scallion oil while potatoes cook:
- Heat oil gently in a small saucepan over medium-low, then add your sliced green onions and garlic. Let them sizzle quietly for 3 to 4 minutes until the kitchen smells incredible and everything's soft but not brown, then season with salt and pepper.
- Smash with intention:
- Arrange cooled potatoes on your baking sheet and use the bottom of a glass or a potato masher to press each one gently until it's about half an inch thick. You want them flattened but still holding together.
- Coat generously with green onion oil:
- Spoon that fragrant oil over every smashed potato, making sure the bits of green onion and garlic get distributed across everything so no piece feels left out.
- Roast until golden and crispy:
- Slide the sheet into the oven and let the potatoes roast for 25 to 30 minutes, checking around the 20-minute mark when the edges should start turning that deep golden brown. If you want extra crispiness, run them under the broiler for the last 2 or 3 minutes, watching closely so they don't burn.
- Finish with flavor:
- Pull them out, sprinkle with flaky sea salt and fresh cracked pepper, and serve while they're still warm enough to appreciate that contrast between the creamy center and the crispy exterior.
Save There's something about watching someone's face light up when they taste food that didn't come from a restaurant but somehow tastes like it deserves to. These potatoes do that consistently, turning a side dish into the reason people remember the meal.
Why This Works as a Side Dish
These potatoes don't try to be fancy or complicated, which is exactly why they work alongside almost anything. Whether you're serving grilled chicken, roasted fish, or steak, they add texture and flavor without demanding attention or stealing the show. The green onion oil ties them to spring ingredients while the crispy edges feel substantial enough to satisfy any plate.
Making It Your Own
The formula here is flexible enough to bend without breaking. If you have fresh herbs from the garden, toss them into the oil at the last second for brightness. A handful of grated Parmesan or crumbled feta before serving adds richness if you're in the mood for it, and a dollop of sour cream or Greek yogurt on the side turns these into something people might eat as a main course rather than waiting for what comes next.
- Try finishing with a squeeze of fresh lemon juice for brightness that cuts through the richness.
- Red pepper flakes added to the warm oil bring heat without overwhelming the delicate green onion flavor.
- A small handful of crispy fried shallots sprinkled over the top adds another layer of crunch that guests always notice.
Timing and Preparation Notes
The beauty of this recipe is that nothing needs to happen at the last second except a final sprinkle of salt. You can boil the potatoes an hour ahead, keep them covered at room temperature, and make the scallion oil whenever suits your schedule. The roasting happens while you're doing other things, and the whole dish comes together without stress or scrambling in the kitchen.
Save These smashed potato bombs taught me that the simplest recipes often carry the most flavor. Serve them hot, watch them disappear, and know you've made something people will ask about next time.
Recipe Questions & Answers
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes hold their shape well and provide a creamy interior when smashed.
- → How is the scallion oil prepared?
Green onions and garlic are gently cooked in neutral oil to release their flavors without browning, creating a fragrant oil base.
- → Can I make these crispier?
For extra crunch, place the smashed potatoes under the broiler for 2–3 minutes after roasting.
- → What seasoning enhances the dish?
Finishing with flaky sea salt and freshly ground black pepper brings out the natural flavors beautifully.
- → Are there good add-ons to try?
Adding grated Parmesan or crumbled feta before serving introduces a savory, cheesy twist.