Save The smell of green onions hitting hot oil still takes me back to my first apartment kitchen, where I discovered that scallion oil makes absolutely everything better. I was trying to recreate those smashed potatoes from a restaurant that had closed down, and after three attempts, I finally understood the magic was in the infused oil. These potatoes became my go-to dinner party side dish because they look impressive but are secretly so simple to make.
Last summer I made these for a Fourth of July barbecue and my cousin stood by the baking sheet the entire time, picking at them while they cooled. She claimed she was quality control, but by the time I turned around, half the potatoes were gone. Now I always double the recipe because these disappear faster than anything else on the table.
Ingredients
- 1.5 lbs baby Yukon Gold or red potatoes: Baby potatoes work best here because they naturally have that perfect bite size and their thin skins get beautifully crispy, plus you do not even need to peel them
- 1 bunch green onions, finely sliced: Use both the white and green parts for maximum flavor and that gorgeous confetti look throughout the dish
- 1/2 cup neutral oil: Canola or grapeseed oil lets the scallion flavor shine without competing, unlike olive oil which has too strong a taste
- 2 garlic cloves, minced: Fresh garlic adds that aromatic depth that balances the sharpness of the green onions
- Flaky sea salt: This is non negotiable for the final sprinkle because those big salt crystals are what make each bite perfect
Instructions
- Get your oven ready:
- Preheat to 425°F and line a large baking sheet with parchment paper so nothing sticks and cleanup is effortless
- Boil the potatoes:
- Place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, bring to a boil, then simmer for 15 to 20 minutes until fork tender
- Make the scallion oil:
- While potatoes cook, heat oil in a small saucepan over medium low, add sliced green onions and garlic, cook gently for 3 to 4 minutes until fragrant and sizzling but not browned, then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper
- Smash the potatoes:
- Arrange cooked potatoes on your prepared baking sheet and use the bottom of a glass or potato masher to gently smash each one to about 1/2 inch thick
- Coat with flavor:
- Spoon the scallion oil generously over each smashed potato, making sure the green onions and garlic are evenly distributed
- Roast until crispy:
- Bake for 25 to 30 minutes until potatoes are golden brown and crispy around the edges
- Finish with salt:
- Sprinkle with flaky sea salt and extra black pepper to taste, then serve immediately while hot
Save These potatoes have become my comfort food of choice, especially on rainy evenings when I want something warm and satisfying but not heavy. I remember curling up on the couch with a bowl of these straight from the oven, watching old movies and feeling like everything was right in the world.
Making Them Extra Crispy
After years of making these, I learned that broiling them for the last 2 to 3 minutes transforms already great potatoes into something restaurant quality. Watch them closely because they go from perfectly crispy to burnt quickly, but that extra crunch is absolutely worth the attention.
Cheese Variations
Sometimes I sprinkle grated Parmesan or crumbled feta over the potatoes during the last 5 minutes of roasting. The cheese gets crispy and salty in all the right places, and it turns this side dish into something decadent enough to serve as a main course with a simple salad.
Serving Ideas
These potatoes work beautifully alongside grilled meats or roasted chicken, but I also love serving them as an appetizer with small bowls of sour cream or Greek yogurt for dipping. The cool tangy cream balances the crispy, savory potatoes perfectly.
- Make extra scallion oil and store it in the fridge for up to a week
- Leftovers reheat surprisingly well in a 350°F oven for 10 minutes
- Try adding red pepper flakes to the oil if you like a little heat
Save There is something so satisfying about smashing these potatoes, like little edible stress balls that turn into the most delicious side dish. I hope they become as beloved in your kitchen as they are in mine.
Recipe FAQs
- → What type of potatoes work best for smashing?
Baby Yukon Gold or red potatoes hold shape well while becoming tender enough to smash without falling apart.
- → How is the scallion oil prepared?
Green onions and minced garlic are gently cooked in neutral oil over medium-low heat to release aroma without browning, then seasoned with salt and pepper.
- → Can I make these potatoes extra crispy?
Yes, broiling for the last 2-3 minutes of cooking will enhance crispiness on the edges.
- → What are good serving suggestions?
These potatoes pair well as a vibrant side for grilled meats or work as an appetizer with sour cream or Greek yogurt dips.
- → Are these suitable for special diets?
They are vegetarian and gluten-free, but contain alliums like green onions and garlic; check for potential allergy concerns.