# Ingredient List:
→ 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 green onions, finely sliced (about 6 stalks)
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 oven to 425°F and 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 15–20 minutes or until fork-tender. Drain and cool slightly.
03 - In a small saucepan, heat oil over medium-low heat. Add sliced green onions and garlic; cook gently for 3–4 minutes until fragrant and sizzling without browning. Stir in kosher salt and black pepper, then 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 thickness.
05 - Generously spoon scallion oil over each smashed potato, distributing green onions and garlic evenly.
06 - Roast in the oven for 25–30 minutes until golden brown and crispy around the edges.
07 - Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve hot.
