Save It My uncle showed up to a summer cookout with these golden, crispy potato rounds pooled in fragrant green onion oil, and I've been chasing that exact moment ever since. There's something about the way the scallions get silky in hot oil, how they turn the whole dish savory and alive. I started making them the next week, mostly getting it wrong, but eventually landing on a method that actually works. Now they're the thing people ask for, the side dish that disappears first from the table.
I made these for a weeknight dinner when my roommate was feeling homesick, and watching her light up at the smell of the garlic and green onions sizzling reminded me why I cook at all. Food isn't always about impressing people—sometimes it's just about making someone feel a little less far from home.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): Smaller potatoes cook evenly and you don't have to cut anything, which means less work and fewer exposed starch surfaces to make them soggy.
- Neutral oil (1/2 cup): Canola or grapeseed oil won't overpower the green onions and will heat cleanly without smoking.
- Green onions (1 bunch, about 6): Slice them finely so they infuse quickly and distribute evenly; this is where all the flavor lives.
- Garlic cloves (2, minced): Two cloves is just enough to whisper garlic without drowning out the scallions.
- Kosher salt and black pepper: The first goes in the oil for flavor, the second goes on at the end so it stays bright and doesn't turn bitter.
- Flaky sea salt for finishing: This catches on the crispy edges and adds a textural pop that fine salt can't.
Instructions
- Heat your oven and set up:
- Turn the oven to 425°F and line a baking sheet with parchment paper so the potatoes slide around freely without sticking and you can actually flip them if you need to.
- Get the potatoes going:
- Cover potatoes with cold water, add salt, and bring to a boil, then simmer until they're so tender a fork slides through like butter, about 15 to 20 minutes. Let them cool just enough to handle; if they're still warm, they'll take the oil better.
- Make the golden oil:
- Heat oil over medium-low and add the sliced green onions and garlic, listening for the gentle sizzle that tells you they're infusing rather than frying. After a few minutes, when the kitchen smells green and garlicky, stir in your salt and pepper, then take it off heat so nothing burns.
- Smash with purpose:
- Arrange potatoes on the sheet and use the bottom of a sturdy glass or a masher to press each one flat, about half an inch thick. Don't pulverize them; you want rough edges that'll crisp up.
- Add the oil generously:
- Spoon the scallion oil over each potato so every piece gets some green onions and a coating of that fragrant oil. Uneven coverage is fine; it'll all come together.
- Roast until golden:
- Bake for 25 to 30 minutes, checking around the 20-minute mark so you can pull them out the moment they're deeply golden and the edges look crispy.
- Season and serve:
- Sprinkle with flaky salt and fresh pepper while they're still hot, then get them to the table before they cool down.
Save It My friend brought her seven-year-old to dinner and he asked for seconds of the potatoes, which is code for "you've made something worth remembering." That's when I realized these aren't just a side dish—they're the kind of food that makes people want to come back.
The Scallion Oil Secret
The real magic happens in that small saucepan when the oil gets hot enough to turn the green onions silky and release their smell into the whole kitchen. I used to skip the oil-infusing step and just toss raw green onions on top, which was sad and flat. Once I learned to let them soften in the heat first, everything changed.
Timing and Temperature Control
The oven temperature at 425°F is high enough to get serious crust but not so scorching that the potatoes burn before the insides warm through. If your oven runs hot, check at 20 minutes; if it runs cool, you might need those full 30. A professional trick: if you want maximum crispiness, broil them for the last 2 to 3 minutes, but watch closely because it happens fast.
Ways to Make Them Your Own
The base recipe is a canvas, and I've played with it a hundred different ways depending on what I had around and what I was craving. Sometimes I add cheese, sometimes I change the finish, but the bones of the dish—tender potato, fragrant oil, crispy edges—stay the same.
- Grate Parmesan or crumble feta over the hot potatoes right out of the oven for a salty, creamy element.
- Serve them with a dollop of sour cream or Greek yogurt and call them an appetizer instead of a side dish.
- Try adding a pinch of smoked paprika or a few crushed red pepper flakes to the oil if you want heat and depth.
Save It These potatoes have become the thing I make when I want to feel like I'm cooking with care but don't have hours to spend. They're proof that simple food, done with attention, is always enough.
Common Questions About Recipes
- → What type of potatoes work best for smashing?
Baby Yukon Gold or red potatoes are ideal as they become tender after boiling and hold their shape well when smashed.
- → How is scallion oil prepared?
Green onions and garlic are gently cooked in neutral oil over medium-low heat until fragrant, then seasoned with salt and pepper.
- → Can these smashed potatoes be made crispier?
For extra crispiness, broil the potatoes for the last 2–3 minutes after roasting.
- → Are there suggested variations for added flavor?
Sprinkling grated Parmesan or crumbled feta before serving adds a delicious cheesy twist.
- → What tools are needed to prepare this dish?
A large pot for boiling, baking sheet lined with parchment paper, a small saucepan for oil, and a potato masher or sturdy glass for smashing are essential.