Save The first time I made these, my kitchen smelled like a Chinese restaurant and my roommate wandered in with hungry eyes. I had been experimenting with scallion oil after falling in love with it at a dumpling house, and smashing potatoes seemed like the perfect canvas. Now theyre requested at every dinner party.
Last summer I made these for a backyard barbecue and watched them disappear in minutes. My friend Sarah usually skips potato sides but went back for thirds, demanding the recipe right there at the picnic table. Thats when I knew this wasnt just another potato dish.
- Baby Yukon Gold or red potatoes: Their waxy texture holds shape during smashing while getting perfectly creamy inside
- Green onions: Both white and green parts add layers of flavor that bloom beautifully in hot oil
- Neutral oil: Canola or grapeseed lets the scallion flavor shine without competing
- Garlic cloves: Minced fresh, they mellow into sweet notes as they infuse the oil
- Kosher salt: Essential for drawing out moisture during boiling for better crisping
- Flaky sea salt: The finishing touch that adds crunch and bursts of salinity
- Boil the potatoes:
- Start potatoes in cold salted water so they cook evenly, simmering until fork tender but not falling apart
- Make the scallion oil:
- Gently heat oil with sliced green onions and garlic until fragrant and sizzling, taking care not to brown them
- Smash the potatoes:
- Use a sturdy glass or potato masher to press each potato to about half inch thickness, keeping them intact
- Coat and roast:
- Spoon scallion oil over each smashed potato and roast at high heat until golden and crispy
Save These potatoes have become my go to when I want to impress without effort. Something about the combination of textures and that aromatic scallion oil makes people feel cared for, like I spent hours instead of minutes.
The secret to restaurant level crispiness is moisture control. Letting boiled potatoes cool slightly before smashing helps them develop better crunch in the oven.
You can boil and smash the potatoes up to a day ahead, storing them covered in the refrigerator. The scallion oil also keeps beautifully for a week in the fridge.
These potatoes shine alongside grilled meats, roasted chicken, or as part of a mezze style spread. The scallion flavor pairs especially well with Asian inspired mains.
- Squeeze fresh lime juice over hot potatoes for brightness
- Top with a dollop of sour cream or Greek yogurt
- Sprinkle with toasted sesame seeds before serving
Save These smashed green onion potatoes have earned a permanent spot in my regular rotation. Hope they become a favorite in your kitchen too.
Recipe Questions & Answers
- → What potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal due to their tender texture and ability to hold shape when smashed and roasted.
- → How do you make the scallion oil?
Gently heat neutral oil with sliced green onions and garlic until fragrant, then season with salt and pepper for a flavorful coating.
- → How can I achieve extra crispiness?
Broil the potatoes for the last 2–3 minutes of roasting to enhance the crunchy edges.
- → Can these smashed potatoes be served with toppings?
Yes, adding grated Parmesan or crumbled feta before serving adds a delicious cheesy twist.
- → Are these suitable for gluten-free diets?
Yes, this dish is naturally gluten-free and vegetarian, making it accessible for various dietary preferences.
- → What tools are needed for preparation?
A large pot for boiling, baking sheet lined with parchment, a small saucepan for oil, and a potato masher or sturdy glass to smash.