Smashed green onion potatoes (Printable)

Golden smashed potatoes roasted with scallion oil for a crunchy, flavorful side with fresh green onion notes.

# 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 (about 6), 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. 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 for 15–20 minutes until fork-tender. Drain and let cool slightly.
03 - Heat oil in a small saucepan over medium-low heat. Add sliced green onions and garlic, cook gently for 3-4 minutes until fragrant and sizzling but not browned. Stir in salt and black pepper, then remove from heat.
04 - Arrange potatoes on the prepared baking sheet. Gently smash each potato to about 1/2 inch thick using the bottom of a glass or potato masher.
05 - Spoon scallion oil generously over each smashed potato, ensuring green onions and garlic are evenly distributed.
06 - Roast in the oven for 25–30 minutes until golden brown and crispy around edges.
07 - Sprinkle with flaky sea salt and extra black pepper to taste. Serve hot.

# Expert Advice:

01 -
  • They crisp up like golden treasures with barely any effort, and that contrast between tender inside and crunchy edges is absolutely addictive.
  • The scallion oil does all the heavy lifting flavor-wise, so you look like you spent hours in the kitchen when really you just let the oven do the work.
  • It's one of those dishes that works equally well at a fancy dinner or eaten standing up from the baking sheet at midnight.
02 -
  • Don't skip the gentle heating of the oil with the garlic and green onions—rushing this step or burning it even slightly will make the whole dish bitter, so stay patient and keep the heat low.
  • The potatoes need to be completely cool before you smash them, or they'll stick to your glass or masher and fall apart unevenly.
  • Those last few minutes under the broiler if you want extra crispiness make a real difference, but watch them closely because they can go from golden to charred in seconds.
03 -
  • Slice your green onions right before you use them so they stay bright green and flavorful instead of wilting and oxidizing.
  • If you're making these ahead, you can boil and smash the potatoes earlier in the day, then coat them and roast them fresh just before serving so they're at peak crispiness.
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