Side Dish: United States – Crispy Lemon-Parmesan Smashed Potatoes with Charred Scallions

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) baby Yukon Gold potatoes
Kosher salt, for water plus 1 1 / 2 tsp (8 ml) divided
4 tbsp (60 ml) olive oil, divided
1 tsp (5 ml) freshly ground black pepper
1 / 4 tsp (1 ml) red pepper flakes (optional)
1 bunch scallions (green onions)
1 lemon, zested and 1 tbsp (15 ml) juice
1 / 3 cup (30 g) finely grated Parmesan cheese
2 tbsp (8 g) chopped fresh parsley
Flaky sea salt, for finishing

Show original ingredient measurements

2 lb / 900 g baby Yukon Gold potatoes
Kosher salt, for water plus 1 1 / 2 tsp (8 ml) divided
4 tbsp (60 ml) olive oil, divided
1 tsp (5 ml) freshly ground black pepper
1 / 4 tsp (1 ml) red pepper flakes (optional)
1 bunch scallions (green onions)
1 lemon, zested and 1 tbsp (15 ml) juice
1 / 3 cup (30 g) finely grated Parmesan cheese
2 tbsp (8 g) chopped fresh parsley
Flaky sea salt, for finishing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 450°F. Place potatoes in a pot, cover with cold water by 1 inch (2.54 cm), add a generous handful of kosher salt, and bring to a boil. Cook until fork-tender, 15–20 minutes.
Drain potatoes and let them steam-dry in the pot for 5 minutes.
Spread potatoes on a large rimmed baking sheet. Drizzle with 3 tbsp (45 ml) olive oil, sprinkle with 1 tsp (5 ml) kosher salt, black pepper, and red pepper flakes if using. Use the bottom of a glass or measuring cup to gently smash each potato to about 1/2 inch (1.27 cm) thick.
Roast on the top rack for 20 minutes. Flip the potatoes and roast until deeply golden and crisp, 10–15 minutes more.
While potatoes roast, trim scallions. Toss with 1 tsp (5 ml) olive oil and a pinch of salt, then broil on a small sheet pan or sear in a hot skillet until charred in spots, 2–3 minutes. Let cool slightly and chop.
In a small bowl, mix remaining 2 tsp (10 ml) olive oil with lemon zest, lemon juice, and half the Parmesan to form a bright, spoonable paste.
Transfer hot potatoes to a serving bowl. Toss with the lemon-Parmesan mixture and the charred scallions. Sprinkle with remaining Parmesan, parsley, and a pinch of flaky sea salt. Serve immediately.

Heat oven to 450°F. Place potatoes in a pot, cover with cold water by 1 inch, add a generous handful of kosher salt, and bring to a boil. Cook until fork-tender, 15–20 minutes.
Drain potatoes and let them steam-dry in the pot for 5 minutes.
Spread potatoes on a large rimmed baking sheet. Drizzle with 3 tbsp olive oil, sprinkle with 1 tsp kosher salt, black pepper, and red pepper flakes if using. Use the bottom of a glass or measuring cup to gently smash each potato to about 1/2 inch thick.
Roast on the top rack for 20 minutes. Flip the potatoes and roast until deeply golden and crisp, 10–15 minutes more.
While potatoes roast, trim scallions. Toss with 1 tsp olive oil and a pinch of salt, then broil on a small sheet pan or sear in a hot skillet until charred in spots, 2–3 minutes. Let cool slightly and chop.
In a small bowl, mix remaining 2 tsp olive oil with lemon zest, lemon juice, and half the Parmesan to form a bright, spoonable paste.
Transfer hot potatoes to a serving bowl. Toss with the lemon-Parmesan mixture and the charred scallions. Sprinkle with remaining Parmesan, parsley, and a pinch of flaky sea salt. Serve immediately.