Smashed Green Onion Potatoes (Printable)

Crispy smashed potatoes infused with scallion oil and roasted to golden perfection, delivering a fresh and flavorful bite.

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

# Expert Hints:

01 -
  • They're crunchy on the outside, tender inside, and somehow better than any chip or fry you've ever made at home.
  • The scallion oil does all the heavy lifting flavor-wise, so you're not drowning vegetables in mayo or cream.
  • You can prep everything while the oven does the real work, leaving you free to set the table or pour a drink.
02 -
  • Patience with the scallion oil is non-negotiable—rushing it over high heat will burn the aromatics and leave you with a bitter, acrid taste that no amount of salt can rescue.
  • The potatoes must be mostly cooled before smashing or they'll fall apart instead of holding their shape, and the edges need to make direct contact with the hot pan to develop that crucial crispness.
03 -
  • Don't skip the parchment paper—it's the difference between potatoes that slide right off and ones you have to scrape, plus it makes cleanup genuinely enjoyable instead of a chore.
  • Keep your oven door closed during cooking so you don't lose heat and slow the crisping process; peek if you must, but resist the urge to fidget with them.
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