Smashed Green Onion Potatoes

My neighbor brought over a container of these crispy, golden potato rounds last summer, and I was absolutely hooked. She wouldn't share the recipe at first, just kept saying they were tossed in something special. When she finally relented and told me about the scallion oil, I realized how simple yet transformative that one infusion could be. Now I make them whenever I need something that feels both humble and elegant.

I made these for a potluck where I was terrified my dish would disappear into the background, but instead they were gone within minutes while people circled back for more. Watching someone's face light up when they bit into that crispy edge and hit the tender center felt like a small victory. That's when I knew this recipe was worth keeping in heavy rotation.

Ingredients

• Baby Yukon Gold or red potatoes (1.5 lbs): These waxy varieties hold their shape and don't get mealy when you smash them. I've learned to avoid starchy russets for this dish because they fall apart.
• Neutral oil (1/2 cup): Canola or grapeseed oil carries the green onion flavor without competing with it. The amount seems generous, but trust it to create that crispy-edged magic.
• Green onions (about 6): Slice them thin so they crisp up in the oil and become little flavor bombs scattered across each potato.
• Garlic cloves (2), minced: The garlic tempers slightly as it blooms in the warm oil, becoming mellow and sweet rather than harsh.
• Kosher salt and black pepper: These go into both the scallion oil and as a finishing touch, layering salt at different stages for better seasoning.
• Flaky sea salt, for finishing: The texture and brightness of flaky salt makes a real difference at the end. Regular salt feels flat by comparison.

Instructions

Heat your oven and prepare:

Set your oven to 425°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup almost enjoyable.

Boil the potatoes until tender:

Place potatoes in cold water with a teaspoon of salt and bring to a boil, then simmer for 15 to 20 minutes until they're completely fork-tender. The cool-water start ensures even cooking from the outside in.

Infuse the oil with aromatics:

While potatoes cook, heat your neutral oil over medium-low in a small saucepan. Add the sliced green onions and minced garlic, letting them sizzle gently for 3 to 4 minutes until fragrant but not brown. This slow infusion is where the magic happens, so don't rush it or crank the heat.

Smash with intention:

Once the potatoes cool slightly, arrange them on your prepared sheet and use the bottom of a glass or a potato masher to flatten each one to about half an inch thick. Don't pulverize them—just enough pressure to create a flat surface that will catch the oil and toast.

Generously coat with scallion oil:

Spoon the warm scallion oil over each smashed potato, making sure the green onions and garlic bits get distributed across each one. This is where you're building flavor, so be generous.

Roast until golden and crispy:

Slide the sheet into the oven for 25 to 30 minutes, checking around the 20-minute mark. You're looking for golden brown edges and a slight char on the bottom where the potato meets the pan.

Season and serve immediately:

Pull them from the oven and while they're still hot, sprinkle with flaky sea salt and freshly ground black pepper. Serve right away while everything is still crispy.

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I once made these for my sister's birthday dinner, and her husband, who typically treats side dishes like an obligation, asked for the recipe on the spot. He kept saying it was the texture that got him, the way the crispy bottom layers gave way to the soft center. That moment reminded me that even the simplest dishes deserve respect and intention.

The Scallion Oil Secret

The whole magic of this dish lives in the scallion oil. That gentle sizzle when the green onions and garlic hit the warm oil is doing the real work—it's infusing, it's softening the sharp edges, and it's preparing to make everything golden. Don't let the simplicity fool you into thinking it's not important. This is the foundation that separates a boring smashed potato from something people remember.

Texture Is Everything Here

What makes these potatoes special is that contrast between the crispy, shattered edges and the creamy center. The smashing creates surface area for the oil to work with, and the oven turns that into a crust while keeping the inside tender. It's the textural equivalent of a perfect French fry, but better because the potato flavor comes through louder.

Serving and Variations

These work as a side dish for grilled meats, fish, or roasted vegetables, but I've also served them as an appetizer with small dollops of sour cream or Greek yogurt on the side. They're the kind of dish that makes you look thoughtful without requiring much effort on your part. If you want to push them further, a sprinkle of grated Parmesan or crumbled feta before serving adds another layer of richness.

• For extra crispiness, broil them for the last 2 to 3 minutes, keeping a close eye so they don't scorch.
• These hold up reasonably well at room temperature if you need to make them ahead, though they're best served hot and freshly crisped.
• Leftover scallion oil can be drizzled over roasted vegetables or stirred into soups for an instant flavor boost.

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These smashed green onion potato bombs have become my quiet triumph whenever I need a side dish that feels special. They're proof that you don't need complicated techniques or rare ingredients to make something memorable.

Questions About This Recipe

→ What potatoes work best for this dish?

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

→ How is the scallion oil prepared?

Green onions and minced garlic are gently cooked in neutral oil with salt and pepper until fragrant, then spooned over smashed potatoes before roasting.

→ Can I make these ahead of time?

Yes, you can boil and smash the potatoes in advance, then add the scallion oil and roast just before serving to maintain crispness.

→ How do I achieve extra crispiness?

Broil the potatoes for the last 2–3 minutes of cooking to deepen the crust and enhance crunch.

→ What are some serving suggestions?

These potatoes complement grilled meats or can be enjoyed as a savory vegetarian side, especially with a dollop of sour cream or Greek yogurt.