Pin It The first time I made smashed potatoes, I was halfway through pressing them with a heavy glass when I realized Id forgotten the most important part: the fat. They were dry. Sad. Since then, I've learned that the magic happens when you infuse your oil first. These green onion potatoes came from a mistake that turned into obsession: I made scallion oil for dumplings, had leftover, and decided to pour it over smashed potatoes instead of tossing it. The smell when they hit the oven changed everything.
I served these at a dinner party once, and people literally stopped talking mid-sentence when they hit the table. Thats how I knew they were a keeper. My friend Sarah asked for the recipe while still chewing, which I took as the highest compliment. Now theyre my go-to when I want something that looks impressive but is actually dead simple.
Ingredients
- Baby Yukon Gold or red potatoes: Baby potatoes work best here because their skin-to-flesh ratio gives you more crispy edges, and they naturally hold their shape when smashed
- Neutral oil: Canola or grapeseed oil lets the scallion flavor shine without competing, unlike olive oil which can overpower delicate aromatics
- Green onions: The dark green parts contain the most flavor compounds, so slice them thin and use the entire bunch for maximum impact
- Garlic: Minced fresh garlic blooms in warm oil, creating a base layer of flavor that permeates every potato surface
- Kosher salt: Diamond Crystal kosher salt dissolves evenly in the oil and adheres better to potato surfaces than table salt
- Flaky sea salt: Save this for the finish—those crystalline bursts create tiny salt explosions that make each potato memorable
Instructions
- Get your oven ready first:
- Preheat to 425°F and line a baking sheet with parchment, because scraping crispy potato bits off bare metal is nobody's idea of fun
- Boil the potatoes:
- Cover them with cold water and salt, then simmer until fork-tender, about 15 to 20 minutes—overcooked potatoes will fall apart when smashed
- Make the scallion oil:
- Heat oil over medium-low, add sliced green onions and garlic, and cook gently until fragrant and sizzling but not browned, about 3 to 4 minutes
- Smash them flat:
- Arrange cooled potatoes on your sheet and use the bottom of a sturdy glass to press each one to about half an inch thick—some breaking is good, it creates more crispy edges
- Coat generously:
- Spoon that scallion oil over every potato, making sure the garlic and green pieces get distributed evenly across the tray
- Roast until golden:
- Bake for 25 to 30 minutes until the edges turn deep golden brown and the bottoms sound hollow when tapped
- Finish with flair:
- Sprinkle flaky sea salt and extra black pepper while they're hot so it sticks, then serve immediately
Pin It These potatoes became a staple in my house because they transform into something entirely different from regular roasted potatoes. The scallion oil technique came from making too much dumpling sauce one night, and now I can't imagine smashed potatoes any other way. They're the side dish people actually remember.
Making Scallion Oil Ahead
You can double or triple the scallion oil recipe and keep it in the refrigerator for up to a week. The flavors actually meld and deepen over time, making it even more potent. I always make extra because it's incredible drizzled over roasted vegetables, stirred into rice, or even used as a finishing oil for soups.
Choosing The Right Potatoes
Yukon Golds have a natural butteriness that needs less fat to taste indulgent, while red potatoes hold their shape better if you like some texture variation. Avoid russets here—their high starch content makes them absorb too much oil and can turn gummy when smashed. Baby potatoes are ideal because they're naturally portion-sized and cook evenly.
Getting Maximum Crisp
The smashing step is where you create surface area, so don't be shy about pressing them thin. Some potatoes will break apart more than others, and those irregular edges become the crispiest bits. If you have time, let the smashed potatoes air-dry on the baking sheet for 15 minutes before coating them in oil—they'll crisp up even faster in the oven.
- Space potatoes at least an inch apart for proper airflow
- Don't flip them halfway—let one side get deeply caramelized
- Use the lower rack if your oven runs hot, or the upper rack if it's weak
Pin It These potatoes have become my answer to everything from weeknight dinners to fancy gatherings. They're simple enough for Tuesday but impressive enough for Saturday.
Recipe FAQs
- → What type of potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal due to their creamy texture and ability to crisp well when smashed and roasted.
- → How do you make the scallion oil?
Gently sauté sliced green onions and minced garlic in neutral oil until fragrant, season with salt and pepper, then spoon over the smashed potatoes before roasting.
- → Can I make these potatoes ahead of time?
Yes, you can boil and smash the potatoes earlier, then add scallion oil and roast just before serving to keep them crisp.
- → How can I make the potatoes extra crispy?
For extra crunch, broil the potatoes for 2-3 minutes at the end of roasting until golden and crisp on the edges.
- → What seasoning finishes complement these potatoes?
Sprinkling flaky sea salt and freshly ground black pepper enhances the flavor. Adding grated Parmesan or crumbled feta adds a cheesy twist.
- → Are there any allergy considerations?
This dish contains alliums such as green onions and garlic. Always check for possible cross-contamination if you have allergies.