Smashed Green Onion Potatoes (Print View)

Crispy smashed potatoes infused with fragrant scallion oil and roasted to golden perfection.

# Components:

→ 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

# Preparation Steps:

01 - Set 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. Bring to boil, then simmer for 15-20 minutes until fork-tender. Drain and cool slightly.
03 - Heat oil over medium-low heat in a small saucepan. Add green onions and garlic, cook gently for 3 to 4 minutes until fragrant without browning. Stir in 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from heat.
04 - Arrange potatoes on prepared baking sheet. Gently smash each potato to about 1/2 inch thick using the bottom of a glass or potato masher.
05 - Generously spoon scallion oil over each smashed potato, ensuring even distribution of green onions and garlic.
06 - Roast in oven for 25 to 30 minutes until golden brown and crispy on edges.
07 - Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve hot.

# Expert Advice:

01 -
  • They're crispy on the outside and creamy within, giving you that textural contrast that makes every bite interesting.
  • The scallion oil infuses everything with this deep, aromatic flavor that tastes way more impressive than the effort involved.
  • You can have them ready in under an hour, which means dinner doesn't feel like a production.
02 -
  • Don't skip the cooling step after boiling—hot potatoes are harder to smash evenly because the skin slips, and they'll break apart instead of flattening.
  • The scallion oil must never brown; if your heat is too high, the garlic turns bitter and the green onions taste charred instead of gently cooked and aromatic.
03 -
  • Make your scallion oil ahead of time if you'd like; it actually tastes better after a few hours as the flavors deepen, and you can simply reheat it gently before using.
  • Use a sturdy glass instead of a potato masher if you want more control and a flatter, crisper result—the weight and leverage make a real difference.
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