# 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 (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
# Directions:
01 - Set the oven temperature to 425°F and line a large baking sheet with parchment paper.
02 - Place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain and allow to cool slightly.
03 - In a small saucepan, heat the oil over medium-low heat. Add sliced green onions and minced garlic, cooking gently for 3-4 minutes until fragrant and sizzling without browning. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then remove from heat.
04 - Arrange the cooked potatoes on the prepared baking sheet. Using the bottom of a glass or potato masher, gently press each potato to approximately 1/2 inch thickness.
05 - Spoon the scallion oil evenly over each smashed potato, distributing the green onions and garlic thoroughly.
06 - Place in the oven and roast for 25-30 minutes until edges are golden brown and crisp.
07 - Sprinkle flaky sea salt and freshly ground black pepper on top to taste. Serve hot.
