Crispy Smashed Green Onions (Printable Version)

Crispy smashed potatoes coated in scallion oil, oven-roasted to golden perfection with a fresh, savory crunch.

# What You 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

# How to Make It:

01 - Set oven temperature to 425°F and prepare a large baking sheet lined with parchment paper.
02 - Place potatoes in a large pot with cold water and 1 tsp salt. Bring to a boil, then simmer gently for 15 to 20 minutes until tender. Drain and allow to cool slightly.
03 - In a small saucepan over medium-low heat, warm the oil. Add sliced green onions and minced garlic; cook for 3 to 4 minutes until fragrant and sizzling without browning. Stir in kosher salt and black pepper, then remove from heat.
04 - Arrange the cooled 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 thickness.
05 - Generously spoon scallion oil over each smashed potato, distributing the green onions and garlic evenly.
06 - Place in the oven and roast for 25 to 30 minutes until golden brown and crispy at the edges.
07 - Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve immediately while hot.

# Expert Advice:

01 -
  • They come together in under an hour with minimal hands-on work, leaving you free to prep everything else.
  • The crispy-edged exterior gives way to creamy potato inside, and that scallion oil is addictive enough to sneak a finger-full straight from the pan.
  • One recipe impresses everyone without feeling like you actually tried that hard.
02 -
  • Don't skip cooling the potatoes slightly after boiling—they need just enough time to firm up so they hold their shape when you smash them.
  • The scallion oil is where the magic lives, so don't be stingy pouring it over each potato, and make sure those green onions are thinly sliced so they crisp instead of staying chewy.
03 -
  • If you're making these ahead, you can boil and cool the potatoes a few hours in advance, then smash and roast them fresh when your guests arrive.
  • Patting the boiled potatoes dry with a paper towel before smashing helps them brown better in the oven by removing excess moisture.
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