Save on Pinterest My neighbor brought over a container of these crispy golden potato rounds last summer, and I was hooked from the first bite. The way the scallion oil clung to each piece, with little charred edges catching the light, made me want to figure out how to make them myself. Turns out, the secret isn't complicated—just good potatoes, fragrant oil infused with green onions, and letting the oven do most of the work. Now whenever I have people over, this is what I reach for.
I made these for a casual weeknight dinner with friends, and someone asked for the recipe before they'd even finished their plate. That moment when people genuinely want to know how you made something—that's when you know a side dish has graduated to something special.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): Their waxy texture holds up beautifully during boiling and roasting without turning mealy, and their buttery flavor needs almost nothing to shine.
- Neutral oil (1/2 cup): Canola or grapeseed oil won't compete with the scallions, letting them be the main flavor player.
- Green onions (1 bunch, about 6): Slice them thin so they crisp up and distribute their flavor throughout the oil rather than staying chunky.
- Garlic cloves (2, minced): Cooking them gently in oil mellows their sharpness and lets them infuse rather than burn.
- Kosher salt and black pepper: Season the oil itself before it hits the potatoes—it makes a real difference in how the flavors land.
- Flaky sea salt for finishing: The texture and burst of saltiness at the end elevates the whole dish in a way table salt never could.
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper so your potatoes don't stick and you have less cleanup afterward.
- Boil the potatoes until tender:
- Cover them with cold water, add salt, bring to a boil, then simmer for 15–20 minutes until a fork slides through easily. Don't skip the cooling moment—it keeps them from falling apart when you smash.
- Make the scallion oil while potatoes cook:
- Heat oil over medium-low heat, then add your sliced green onions and minced garlic. Listen for that gentle sizzle and watch until the edges just start to turn golden and the kitchen smells incredible—this usually takes 3–4 minutes. Stir in salt and pepper, then remove from heat.
- Smash each potato flat:
- Arrange them on your baking sheet and use the bottom of a glass or a potato masher to press each one into a thin round about 1/2 inch thick. You want them flat enough to crisp but thick enough they don't shatter.
- Coat generously with the scallion oil:
- Spoon the oil over each potato, making sure you catch all those bits of green onion and garlic so they're distributed evenly across the pan.
- Roast until golden and crispy:
- Slide them into the oven for 25–30 minutes, stirring halfway if you remember, until the edges are deeply browned and the kitchen fills with that roasted potato smell that makes you suddenly hungry.
- Finish and serve:
- Sprinkle flaky sea salt and fresh black pepper over the top right before serving while they're still hot and the salt can cling to the steam.
Save on Pinterest There was a moment at a potluck when someone came back for thirds and said they'd been thinking about these all week. It's funny how a simple side dish can stick with people like that.
The Scallion Oil is Everything
This dish lives or dies by the quality of that oil infusion. The key is cooking the green onions and garlic low and slow so they become fragrant and just barely golden, never harsh or burnt. That gentle toasting releases all their sweet, savory flavor into the oil, which then soaks into the potato when it roasts. Rushing this step or cooking it too hot changes the whole personality of the dish.
Getting That Golden Crispy Exterior
The oven temperature matters here—425°F is hot enough to brown the edges in the time it takes the potato to crisp, but not so hot that you burn the exposed oil before the potato cooks through. If you want extra crispiness, you can broil them for the last 2–3 minutes, watching them like a hawk so you catch that perfect moment before they char too much. The residual heat from the pan helps them continue crisping even after you pull them out.
Easy Ways to Take It Further
The base recipe is perfect on its own, but there are a few directions you can nudge it. A little grated Parmesan or crumbled feta scattered over the top before serving adds richness and salt. Serve them with a dollop of sour cream or Greek yogurt on the side if you want to cool things down, or pair them with grilled meats where they soak up any pan juices.
- For a sharper bite, add thinly sliced fresh chives or cilantro right before serving.
- If your crowd loves heat, mix a pinch of red pepper flakes into the scallion oil while it's still hot.
- These are best served immediately while they're still warm and the crispy edges haven't softened, so time your roasting to finish when you're about to eat.
Save on Pinterest These potato bombs are the kind of side that makes people feel taken care of, even though they barely require any effort. Once you make them once, you'll find yourself making them again.
Recipe Questions & Answers
- → What type of potatoes work best for this dish?
Baby Yukon Gold or red potatoes are preferred for their tender texture and ability to crisp well when smashed and roasted.
- → How is the scallion oil prepared?
The oil is gently heated with finely sliced green onions and minced garlic until fragrant, then seasoned with salt and pepper for a flavorful coating.
- → Can I make these potatoes extra crispy?
For added crispiness, broil the smashed potatoes for the last 2–3 minutes of roasting to enhance the golden edges.
- → Are there any suggested toppings to enhance flavor?
Sprinkling flaky sea salt and freshly ground black pepper just before serving complements the dish beautifully; adding Parmesan or feta brings a cheesy twist.
- → What cooking tools are needed?
A large pot for boiling, a baking sheet lined with parchment, a potato masher or sturdy glass for smashing, and a small saucepan for the scallion oil are essential.