Smashed Green Onion Potatoes (Printer-friendly)

Crispy oven-roasted smashed potatoes infused with fragrant scallion oil and fresh green onion notes.

# What 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 green onions (about 6), 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

# How To Make It:

01 - Preheat 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, and bring to a boil. Simmer for 15 to 20 minutes until fork-tender. Drain and allow to cool slightly.
03 - In a small saucepan over medium-low heat, warm the oil. Add sliced green onions and minced garlic, cooking gently for 3 to 4 minutes until fragrant without browning. Stir in 1/2 tsp kosher salt and 1/4 tsp 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 flatten to approximately 1/2 inch thickness.
05 - Generously spoon the scallion oil over each smashed potato, ensuring even distribution of green onions and garlic.
06 - Roast potatoes in the oven for 25 to 30 minutes, until golden brown and crisp on the edges.
07 - Finish by sprinkling flaky sea salt and freshly ground black pepper to taste. Serve hot.

# Expert Advice:

01 -
  • They're crispy on the edges but still creamy inside, which feels like you've unlocked a secret that restaurants keep.
  • The scallion oil is so aromatic that your whole kitchen smells incredible while they roast, and your guests will want to know your trick.
  • These come together in about an hour and use just a handful of ingredients, making them feel fancy without the fuss.
02 -
  • Don't skip cooling the potatoes slightly after boiling—placing them on a hot baking sheet while still steaming can make them fall apart when you try to smash them.
  • If your scallion oil isn't fragrant after a few minutes, your heat is too low; turn it up just a touch, but watch carefully so the garlic doesn't turn brown instead of golden.
03 -
  • Use a glass to smash if you have one—the flat bottom gives you more even pressure than a masher and the glass stays cool enough to handle comfortably.
  • Don't crowd your baking sheet; give each potato space so steam can escape and edges can crisp instead of steam and soften.
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