Save to Pinterest There's something about the smell of scallions hitting hot oil that stops me mid-conversation every single time. My neighbor brought over a platter of these one summer evening, and I watched people—people who usually pick at sides—go back for thirds. She laughed and said the secret was treating smashed potatoes like they deserved to be the star, not the supporting act. That night, I asked for the recipe, and now these crispy golden rounds are my answer to almost every "what should I bring" question.
I made these for a weeknight dinner when my sister was visiting, and she kept dunking them in sour cream between bites like they were appetizers. By the end of the meal, we'd finished the entire batch and were debating whether to boil more potatoes right then. That's when I knew this recipe had staying power—it's the kind of side dish that somehow becomes the main event on your plate.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): These waxy potatoes hold their shape beautifully when smashed and don't turn to mush, plus they have a naturally buttery sweetness that shines through the scallion oil.
- Neutral oil (1/2 cup): Canola or grapeseed oil lets the scallions be the star—avoid olive oil here, as its strong flavor can overpower the delicate green onion character you're building.
- Green onions (1 bunch, about 6): Slice them thin so they crisp up in the oil and distribute evenly across each potato, giving you little bursts of flavor in every bite.
- Garlic cloves (2, minced): Mince them fine so they cook gently into the oil without turning bitter or overpowering the other flavors.
- Kosher salt and black pepper: These season the scallion oil itself, so every layer of the potato gets flavor, not just the surface.
- Flaky sea salt and freshly ground black pepper (finishing): Apply these at the very end for brightness and a professional touch that makes people ask what your secret is.
Instructions
- Heat your oven and prep:
- Get your oven to 425°F and line a baking sheet with parchment paper so cleanup becomes almost an afterthought.
- Boil potatoes until tender:
- Cut them down to manageable pieces if they're large, cover with cold salted water, and simmer 15–20 minutes until a fork slides through with zero resistance. This matters more than you'd think—undercooked potatoes won't crisp properly.
- Build the scallion oil while potatoes cook:
- Heat your oil gently over medium-low, add the green onions and garlic, and listen for a subtle sizzle that tells you they're releasing their fragrance without burning. This is the soul of the whole dish, so give it your attention for those 3–4 minutes.
- Smash with intention:
- Once potatoes cool just enough to handle, arrange them on your sheet and press each one firmly to about 1/2 inch thick using the bottom of a glass or a potato masher. Don't pulverize them—you want distinct rounds that can develop crispy edges.
- Coat generously with scallion oil:
- Spoon the oil over each potato so the green onions and garlic scatter across the top, making sure nothing gets left behind in the pan.
- Roast until golden and crispy:
- Twenty-five to thirty minutes in a hot oven transforms these into golden discs with burnished, crunchy edges that shatter when you bite down.
- Finish and serve:
- Sprinkle with flaky sea salt and fresh pepper right out of the oven, then serve while the contrast between crispy outside and creamy inside is still real.
Save to Pinterest I served these at a potluck where someone's very traditional mother-in-law asked for the recipe with genuine curiosity in her voice—not the polite kind, but the kind where you can tell she's already planning to make them for her own table. That moment felt like a small victory, proof that a side dish can be interesting enough to stand on its own.
Why Scallion Oil Changes Everything
The magic of this dish isn't just in the roasting; it's in the scallion oil that clings to each potato and gets darker and more fragrant as it bakes. Most sides get tossed together at the end, but this one builds flavor as it cooks, the oil seeping into every crevice and creating those crispy, flavorful edges that make people pause mid-conversation to appreciate what they're eating. Once you understand this technique, you'll start thinking about infused oils differently—not as a finishing touch, but as the foundation of flavor that deserves time and care.
Making Them Ahead (Sort Of)
You can boil the potatoes and make the scallion oil up to a few hours ahead, which is a lifesaver if you're cooking for guests. Keep everything in separate containers in the fridge, then smash and coat the potatoes right before they go into the oven so the oil stays fresh and the potatoes stay firm. If you're feeling ambitious, you can even arrange them on the baking sheet in advance, cover loosely with foil, and roast when you're ready—just add a few extra minutes if they've been sitting cold.
Variations That Actually Work
The base recipe is perfect as-is, but I've learned a few tweaks that keep things interesting without overcomplicating your life. A light sprinkle of grated Parmesan before roasting adds a salty, umami note that plays beautifully with the scallions, or you can swap half the oil for melted butter for a richer, more indulgent version. For a fun appetizer twist, dollop a spoonful of sour cream or Greek yogurt on each potato and add a tiny pinch of smoked paprika—suddenly you have something worthy of passing around at a dinner party.
- Broil for the last 2–3 minutes if you want extra sharpness and crispness on the edges.
- Try adding a whisper of sesame oil to the scallion oil for an Asian-inspired variation that pairs beautifully with grilled fish.
- Crumbled feta on top transforms these into something fancy enough to serve as part of a vegetable-forward meal.
Save to Pinterest These potatoes remind me that the best dishes are often the ones that don't try too hard, that let their ingredients speak without a lot of fuss. Make them once, and they'll become the side dish you reach for again and again.
Recipe FAQs
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal for their creamy texture and ability to crisp nicely when smashed and roasted.
- → Can I prepare the scallion oil ahead of time?
Yes, scallion oil can be made in advance and stored in the refrigerator for up to two days, which enhances the flavors.
- → How do I achieve extra crispiness?
Broiling the potatoes for the last 2–3 minutes of cooking adds extra crunch to the edges.
- → What can I serve alongside this dish?
This side pairs excellently with grilled meats or can be served with sour cream or Greek yogurt for added creaminess.
- → Is this dish suitable for special diets?
It is vegetarian and gluten-free, though it contains alliums like green onions and garlic, so allergy considerations apply.