Smashed Green Onion Potatoes (Printable Version)

Tender smashed potatoes coated in scallion oil, oven-roasted to a crispy, flavorful finish.

# The Ingredients You'll 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

# Step-by-Step Instructions:

01 - Preheat the oven to 425°F. 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 to 20 minutes until fork-tender. Drain and cool slightly.
03 - Heat neutral oil over medium-low in a small saucepan. Add sliced green onions and minced garlic. Cook gently for 3 to 4 minutes until fragrant but not browned. 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 potato masher, gently smash each potato to about 1/2 inch thick.
05 - Drizzle the scallion oil evenly over each smashed potato, ensuring green onions and garlic are distributed.
06 - Roast in the preheated oven for 25 to 30 minutes until golden brown and crispy at the edges.
07 - Sprinkle flaky sea salt and freshly ground black pepper to taste. Serve hot.

# Additional Tips::

01 -
  • They're shatteringly crispy on the edges while staying creamy inside, no special skills needed.
  • The scallion oil smells incredible while cooking and tastes even better than it smells.
  • Vegetarian, gluten-free, and ready in just over an hour with barely any active time.
02 -
  • Don't overcook the potatoes when boiling; you want them tender but not breaking apart, or your smashed rounds will fall into crumbles.
  • The oil temperature matters—too hot and the garlic burns before the scallions infuse, too cool and everything tastes raw.
  • Flaky salt at the end is the difference between good and unforgettable; regular salt dissolves and disappears.
03 -
  • Always slice the green onions just before making the oil so they're bright and fresh; sitting around makes them lose their punch.
  • If you're cooking for a crowd, you can boil and smash the potatoes an hour ahead, then keep the oil warm in a thermos and roast right before serving.
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