Smashed Green Onion Potatoes (Printable)

Golden smashed potatoes tossed with scallion oil then oven-roasted to a crispy finish with fresh green onion.

# 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 (approximately 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 Steps:

01 - Preheat the 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, and bring to a boil. 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 sliced green onions and minced garlic, cooking 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 the drained potatoes on the prepared baking sheet. Gently smash each potato to about 1/2 inch thickness using the bottom of a glass or a potato masher.
05 - Drizzle the prepared scallion oil evenly over each smashed potato, ensuring the green onions and garlic are distributed.
06 - Place the tray in the oven and roast for 25 to 30 minutes until the edges are golden brown and crispy.
07 - Sprinkle flaky sea salt and freshly ground black pepper to taste. Serve immediately while hot.

# Expert Hints:

01 -
  • The contrast between creamy potato centers and shatteringly crisp edges feels like a small luxury.
  • That green onion oil somehow makes everything taste fresher and more interesting without any fuss.
  • It comes together in an hour and practically babysits itself in the oven while you finish other things.
02 -
  • Don't skip cooling the potatoes slightly after boiling, or the hot oil will make them fall apart instead of crisping up beautifully.
  • The green onion oil needs to stay gentle and fragrant rather than brown and bitter, so keep that heat low and don't walk away.
  • Flaky sea salt at the end makes a real difference because it doesn't dissolve into the potatoes the way table salt does, giving you actual texture and brightness.
03 -
  • Toast your potatoes on a preheated baking sheet so the undersides start crisping immediately and don't get soggy.
  • If your oven runs cool, don't hesitate to roast longer or boost the temperature slightly, since golden edges are what make this dish special.
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