Smashed Green Onion Potatoes

There's something about the sizzle of green onions hitting hot oil that makes me stop whatever I'm doing in the kitchen. My neighbor brought these potato bombs to a backyard gathering last summer, and I watched people go back for thirds—not polite thirds, but the kind where you're genuinely fighting over the last crispy one. When she finally shared her method, I realized the magic wasn't complicated: smashed potatoes, fragrant scallion oil, and a hot oven. Now they're my secret weapon for turning a simple weeknight dinner into something that feels intentional.

I made these for a casual Tuesday dinner when I was trying to use up potatoes before they sprouted, and my eight-year-old actually requested them again the next night. There's something about smashed potatoes that feels both homey and a little fancy, like you're doing something special without the stress. That's when I knew this recipe had staying power.

Ingredients

• Baby Yukon Gold or red potatoes (1.5 lbs): These smaller waxy potatoes hold their shape beautifully when smashed and crisped, unlike floury varieties that can turn gluey. I learned this the hard way.
• Neutral oil (1/2 cup): Canola, grapeseed, or vegetable oil lets the green onions shine without competing flavors, keeping the focus on that fragrant infusion.
• Green onions (1 bunch, about 6): Slice them finely so they distribute evenly and cook gently into the oil, releasing their bright, subtle garlic-like essence.
• Garlic cloves (2, minced): Just enough to add depth without overpowering the delicate scallion flavor—think of it as a supporting voice, not the main character.
• Kosher salt and black pepper: For the oil mixture and finishing, these season at different stages so flavors build rather than all hitting at once.
• Flaky sea salt: The finishing touch; it's coarser texture gives little pops of saltiness and adds visual appeal to the golden potatoes.

Instructions

Heat your oven and prep your workspace:

Set the oven to 425°F and line your baking sheet with parchment paper so cleanup is effortless and nothing sticks. This five minutes of prep prevents frustration later.

Boil the potatoes until they're tender:

Place them in cold salted water, bring to a boil, then simmer for 15–20 minutes until a fork slides through easily. Don't skip the cooling step—warm potatoes smash more evenly and won't fall apart.

Infuse the oil while potatoes cook:

Gently heat oil with sliced green onions and garlic over medium-low for 3–4 minutes, watching until it's fragrant and sizzling but never browning. You'll smell when it's perfect—that moment when the raw sharpness mellows into something rich and savory.

Smash each potato with intention:

Arrange them on your sheet and use a glass or masher to flatten each to about 1/2 inch, leaving the skin intact for textural interest. Don't pulverize them; you want them to feel substantial, not mashed.

Dress them generously with scallion oil:

Spoon the warm oil and its cooked bits over each smashed potato, making sure the green onions and garlic are evenly scattered. This is where the flavor actually lives.

Roast until golden and crispy:

Bake for 25–30 minutes, watching until the edges turn a deep golden brown and the tops look almost burnt in the best way. The Maillard reaction here is your friend.

Season and serve immediately:

Finish with flaky sea salt and freshly cracked black pepper, tasting as you go. Serve hot while the edges are still shattering.

Save

These potatoes have a way of becoming the thing people remember about dinner, which is funny because they ask about it more than the main course. I've started making extra because someone always requests them for the next gathering.

Why Smashing Makes All the Difference

Smashed potatoes have more surface area, which means more crust forms in the oven. That contrast—crispy exterior meeting creamy interior—is what transforms a simple potato into something memorable. The oil clings to all those little nooks and edges, so you get that fragrant scallion flavor in every bite instead of just a light coating on top.

Timing Your Ingredients

The beauty of this recipe is that nothing requires split-second coordination. While your potatoes simmer, you can make the scallion oil, and it's actually better when slightly cooled before it goes on the potatoes—the flavors meld rather than steam away. Knowing this means you can genuinely relax while cooking instead of juggling timing.

Ideas for Variation and Serving

These are magic with grilled meats or roasted chicken, but they're equally happy standing alone as an appetizer with a dollop of sour cream or Greek yogurt. I've also crumbled feta on top and watched people's eyes light up when they taste that salty, creamy addition. Some mornings I've even warmed leftovers for breakfast with a fried egg on top.

• Broil for the last 2–3 minutes if you want extra crunch and color, but watch them closely because they can go from golden to burnt in seconds.
• Grated Parmesan or crumbled feta added before serving gives you a cheesy twist that feels indulgent without being heavy.
• Leftovers reheat beautifully in a 350°F oven for about 10 minutes, regaining their crispiness if you don't mind a slightly softer interior.

Save

This recipe proves that the best dishes don't need to be complicated, just thoughtful about the details. Once you master these potato bombs, you'll find yourself making them for every gathering, knowing they'll disappear.

Recipe FAQ Section

→ What type of potatoes work best?

Baby Yukon Gold or red potatoes are ideal for their creamy texture and ability to crisp well when smashed and roasted.

→ How is the scallion oil prepared?

Green onions and garlic are gently cooked in neutral oil until fragrant, then seasoned with salt and pepper for an aromatic finishing touch.

→ Can I make them extra crispy?

Yes, broiling the smashed potatoes for the last 2–3 minutes of roasting adds extra crunchiness to the edges.

→ Are these potatoes suitable for special diets?

They’re vegetarian and gluten-free, making them suitable for various dietary preferences.

→ What are good serving suggestions?

Serve alongside grilled meats or as an appetizer with dips like sour cream or Greek yogurt to complement their flavors.