Save There's something about the smell of green onions hitting hot oil that makes me stop whatever I'm doing in the kitchen. A few years back, I was trying to elevate a weeknight dinner that felt too ordinary, and I remembered watching someone in a restaurant kitchen pour that fragrant scallion oil over crispy potatoes like they were blessing them. That night, I decided to figure it out myself, mashing potatoes flat and coating them generously. The result was better than I expected—golden, crunchy, and somehow both comforting and exciting at the same time.
I made these for a dinner party last spring when someone brought homegrown potatoes and another guest mentioned they'd never had anything quite like crispy smashed potatoes before. Watching them take that first bite and the way their face lit up—that's when I knew this recipe was a keeper. Now it's what I reach for when I want to impress people without spending hours in the kitchen.
Ingredients
- Baby Yukon Gold or red potatoes (1.5 lbs): These waxy potatoes hold their shape better than starchy ones, and the thin skin stays tender enough to eat, which saves you peeling time.
- Neutral oil (1/2 cup): Canola or grapeseed oil lets the green onion flavor shine without competing, so skip the olive oil here even though it's tempting.
- Green onions (1 bunch, about 6): Don't skip the slicing step—thin pieces infuse the oil evenly and crisp up beautifully when they hit the oven.
- Garlic cloves (2, minced): Fresh garlic is non-negotiable because jarred just doesn't develop that mellow, toasted quality as it roasts.
- Kosher salt and black pepper: Layer your seasoning—some in the oil, some at the finish—so the flavor builds rather than sitting on top.
- Flaky sea salt for finishing: This makes a real difference texture-wise, giving you that delicate crunch you'd get at a restaurant.
Instructions
- Heat your oven and prep your pan:
- Set the oven to 425°F and line your baking sheet with parchment paper so cleanup is effortless and nothing sticks.
- Boil the potatoes until tender:
- Cover them with cold water, add salt, and let them come to a boil gently—this helps them cook evenly. Simmer for 15–20 minutes until a fork goes through with no resistance, then drain and let them cool just enough to handle.
- Make the fragrant oil:
- Heat your oil over medium-low and add the green onions and garlic, listening for that gentle sizzle. After 3–4 minutes, when you can smell the aromatics turning golden and fragrant, stir in your salt and pepper, then take it off the heat so nothing burns.
- Smash with purpose:
- Arrange potatoes on your sheet and use the bottom of a glass or a masher to flatten each one to about 1/2 inch thick. Don't pulverize them—you want to keep some texture intact.
- Coat generously with the oil:
- Spoon that green onion oil over each potato, making sure the bits of onion and garlic are scattered across the top. This is where the magic happens.
- Roast until golden and crispy:
- Twenty-five to thirty minutes should do it—your potatoes should be turning deep golden brown around the edges and looking irresistibly crunchy.
- Finish and serve:
- A final sprinkle of flaky sea salt and fresh black pepper right before serving makes all the difference. Serve them hot while they're still at their crispiest.
Save The real magic moment came when my skeptical teenager tried one and asked for seconds without being prompted. That's when I realized these weren't just a side dish—they'd become something that brought people to the table in a way a bowl of plain mashed potatoes never could.
The Secret to Maximum Crispiness
If you want edges that shatter when you bite into them, try broiling the potatoes for the last 2–3 minutes after they've roasted. The direct heat blasts them into ultra-crispy territory, but you have to watch closely because they can go from golden to dark quickly. I learned this by accident when I forgot about them under the broiler and ended up with almost burnt edges that somehow tasted even better.
Making It Your Own
This recipe is a blank canvas once you master the basics. A light dusting of grated Parmesan or crumbled feta before serving transforms these into something richer, or a dollop of sour cream and fresh dill turns them into almost a loaded-potato situation. I've also sprinkled crispy bacon bits on top for a friend who's obsessed with anything smoky and salty, and they loved it just as much.
Pairing and Serving Ideas
These shine brightest alongside grilled meats where they can balance something rich and smoky, but I've also served them as an unexpected appetizer with a small bowl of cool Greek yogurt for dipping. Something about the contrast of the crispy, warm potato against cool creamy dip makes people come back for more than they planned to eat.
- Try them as part of a vegetable-forward dinner where they're the main event rather than just a side.
- Make them ahead through the smashing step, cover them loosely, and roast them just before serving so they're at peak crispiness.
- Leftover roasted potatoes make an amazing next-day breakfast hash if you chop them up and cook them with eggs.
Save Once you've made these, they become your go-to whenever you need something that tastes impressive but doesn't demand your stress. That's the whole point of a recipe that works.
Questions & Answers
- → What type of potatoes work best for this dish?
Baby Yukon Gold or red potatoes are preferred for their tender texture and ability to hold shape when smashed and roasted.
- → How is the scallion oil prepared?
Green onions and minced garlic are gently cooked in neutral oil over medium-low heat until fragrant but not browned, then seasoned with salt and pepper.
- → Can these be made ahead of time?
Potatoes can be boiled and smashed ahead, but roasting should be done just before serving to maintain crispiness.
- → What oven temperature ensures a crispy finish?
Roasting at 425°F (220°C) crisps the edges nicely. Broiling for a few minutes at the end adds extra crunch.
- → Are there flavorful variations to try?
Adding grated Parmesan or crumbled feta before serving adds a cheesy twist that complements the scallion oil well.