Pin It My neighbor brought over a bag of Yukon Gold potatoes from her garden last summer, and I was standing in my kitchen at six in the evening with absolutely no dinner plan. I'd seen scallion oil drizzled over crispy potatoes at a restaurant months earlier and couldn't stop thinking about it, so I decided to wing it that night. What came out of the oven was golden, fragrant, and so ridiculously good that I made it again the next day. Now it's become my answer to every potluck invitation and the dish people actually remember.
I remember bringing these to my sister's dinner party and watching her teenage daughter, who normally picks at everything, go back for thirds. She asked what made them taste so good, and I realized it was the combination of that fragrant garlic and green onion oil hitting them while they were still hot from the oven. That moment made me understand that sometimes the simplest dishes are the ones people actually crave.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): These waxy varieties hold their shape beautifully and have a naturally buttery flavor that makes them perfect for smashing and roasting without falling apart.
- Neutral oil (1/2 cup): Use something mild like canola or grapeseed so the green onion flavor shines through without competition from the oil itself.
- Green onions (1 bunch, about 6): Slice them finely so they infuse the oil evenly and crisp up slightly at the edges during roasting.
- Garlic cloves (2, minced): Cooking them gently in the oil transforms them into something sweet and fragrant rather than harsh and raw.
- Kosher salt and black pepper: These season both the oil and the finished potatoes, so taste as you go and adjust to your preference.
- Flaky sea salt for finishing: The larger crystals catch on the crispy edges and add a textural surprise that table salt just can't deliver.
Instructions
- Get everything ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so cleanup becomes effortless and the potatoes slide around freely as they brown.
- Start the potatoes:
- Drop your potatoes into cold water with a teaspoon of salt, bring it to a boil, then let them simmer for 15 to 20 minutes until they're so tender a fork slides right through them. Drain them well and let them cool just enough to handle.
- Make the magic oil:
- While the potatoes are cooking, heat your oil gently over medium-low heat and add the sliced green onions and garlic, letting them sizzle and soften for three to four minutes until the whole kitchen smells incredible. Stir in your salt and pepper, then pull it off the heat so everything stays vibrant green.
- Smash with intention:
- Arrange each drained potato on your baking sheet and use the bottom of a glass or a potato masher to press it down to about half an inch thick, working gently so you keep some of the creamy interior texture.
- Coat generously:
- Spoon that scallion oil all over each smashed potato, making sure the green onion pieces and garlic bits are scattered across every one so each bite gets the full flavor.
- Roast until golden:
- Slide the sheet into the oven for 25 to 30 minutes, watching until the edges turn deep golden brown and crispy while the centers stay soft and buttery.
- Finish with flair:
- Pull them out, sprinkle with flaky sea salt and a generous grind of fresh black pepper, and serve them hot while they're at their crispiest.
Pin It My kids, who claim they don't like anything green, have been known to pick out every piece of crispy green onion from their plate. That's when I realized this dish had crossed from side vegetable into something they actually wanted to eat, which felt like winning the dinner table lottery.
The Scallion Oil Secret
The entire personality of this dish lives in that oil. I learned the hard way that you can't just toss raw green onions on the potatoes and expect magic—they need that gentle heating time to develop sweetness and lose their harsh edge. When you infuse the oil properly, it becomes this fragrant liquid gold that makes even plain potato taste incredible. The garlic mellows out too, turning almost caramel-like instead of assertive, and that's what makes people keep reaching for another piece.
Timing and Temperature Matter
The 425-degree oven temperature is specific because it's hot enough to crisp the edges quickly without drying out the potato's interior. If your oven runs cool, you might need an extra five minutes, so pay attention to color rather than the clock. I once used a lower temperature thinking I'd be more careful, and ended up with pale, soggy potatoes that were honestly depressing. The high heat is your friend here.
Ways to Make It Your Own
Once you understand the base technique, you can riff on it endlessly. I've crumbled feta over the top, added a sprinkle of Parmesan before roasting, even tossed in some crispy bacon bits after they came out of the oven. The beauty is that the foundation is so solid you can play around without breaking anything. Serve them as a fancy side dish, pile them on a platter as appetizers with sour cream for dipping, or honestly just eat them straight from the pan because they're that good.
- For extra richness, use part butter mixed in with your oil for a more luxurious finish.
- Fresh herbs like cilantro or parsley scattered over the top add brightness if you want something lighter and fresher.
- If you're feeding a crowd, this recipe doubles easily and the potatoes roast in the same amount of time on two baking sheets.
Pin It These potato bombs have become my go-to dish when I want something that feels special but doesn't require hours of work or a long ingredient list. Every time I make them, someone asks for the recipe, and I always tell them the same thing: the magic is in paying attention to what you're doing, even when it's something simple.
Recipe FAQs
- → What type of potatoes work best for smashing?
Baby Yukon Gold or red potatoes are ideal due to their tender texture and natural sweetness, which crisp well without falling apart.
- → How is the scallion oil prepared?
Green onions and garlic are gently cooked in neutral oil until fragrant but not browned, then seasoned with salt and pepper to enhance flavor.
- → Can I make these potatoes extra crispy?
For added crispiness, broil the potatoes for the last 2–3 minutes of cooking to achieve a golden, crunchy exterior.
- → Are there suggested variations for serving?
Adding grated Parmesan or crumbled feta before serving gives a cheesy twist, or pairing with sour cream or Greek yogurt enhances creaminess.
- → Is this dish suitable for special diets?
Yes, it is vegetarian and gluten-free, but contains alliums such as green onions and garlic.