Smashed Green Onion Potatoes (Printable)

Golden smashed potatoes flavored with scallion oil and roasted to crispy perfection.

# 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 (about 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

# Directions:

01 - Preheat the 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 to 20 minutes until fork-tender. Drain and allow to cool slightly.
03 - In a small saucepan, heat oil over medium-low. Add sliced green onions and garlic, cook gently for 3 to 4 minutes until fragrant and sizzling but not browned. Stir in 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from heat.
04 - Arrange potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press each potato to about 1/2 inch thick.
05 - Spoon the scallion oil generously over each smashed potato, ensuring even distribution of green onions and garlic.
06 - Roast in the oven for 25 to 30 minutes until golden brown and crispy around the edges.
07 - Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve hot.

# Expert Tips:

01 -
  • The scallion oil creates a flavor punch that makes people ask for seconds without knowing why they're so addicted.
  • You get crispy, golden edges with tender insides, which is honestly the best textural combination in potato form.
  • It's genuinely easy to pull off, which means you can impress people without actually stressing in the kitchen.
02 -
  • Never skip cooling the potatoes slightly before smashing, or they'll stick to your masher and you'll end up frustrated.
  • If your scallion oil cools too much before going on the potatoes, the oil won't help them crisp up properly in the oven. Timing this right makes all the difference.
  • Parchment paper is not optional here—it's what separates crispy-bottomed potatoes from stuck-on potatoes.
03 -
  • If you want to make the scallion oil the day before, store it in the fridge and gently warm it before spreading it on the potatoes. Cold oil won't crisp them up the way warm oil will.
  • Don't skip the parchment paper, and if you want extra crispy bottoms, slide the pan under the broiler for a couple minutes at the very end.
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