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91% would make again

Crispy Smashed Potatoes With Ginger Scallion Sauce

These crispy smashed potatoes are a notch above your typical spuds. They’re crunchy on the outside, creamy on the inside, and topped with a savory ginger scallion sauce. Serve as a side dish or appetizer.

Tasty Team
July 23, 2022
Crispy Smashed Potatoes With Ginger Scallion Sauce
Total Time

1 hr 25 min

1 hr 25 min

Prep Time

20 minutes

20 min

Cook Time

1 hr 5 min

1 hr 5 min

Total Time

1 hr 25 min

1 hr 25 min

Prep Time

20 minutes

20 min

Cook Time

1 hr 5 min

1 hr 5 min

Ingredients

for 6 servings

Smashed Potatoes

  • 1 tablespoon kosher salt, plus more to taste
  • 1 ½ lb yukon gold potato (650 g), scrubbed
  • 3 tablespoons olive oil
  • garlic powder, to taste

Ginger Scallion Sauce

  • ½ cup avocado oil (120 mL)
  • ¼ cup scallions (10 g), finely chopped
  • 2 tablespoons garlic, minced
  • 1 ½ tablespoons fresh ginger, finely chopped
  • ½ teaspoon kosher salt

Nutrition Info

  • Calories 300
  • Fat 26g
  • Carbs 15g
  • Fiber 30g
  • Sugar 0g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Bring a medium pot of water to a boil, then add 1 tablespoon of kosher salt and the potatoes. Cook for 20–25 minutes, until the potatoes are fork-tender. Drain the potatoes in a colander and let cool for 5 minutes, or until safe to handle.
  2. Preheat the oven to 400°F (200°C)..
  3. Transfer the potatoes to a baking sheet and smash using the bottom of a cup or a fork to about ¼ inch thick. Arrange the smashed potatoes in a single layer, then drizzle with the olive oil and season with salt and garlic powder.
  4. Roast the potatoes for 40 minutes, flipping once halfway through, until golden brown and crispy.
  5. While the potatoes are roasting, make the ginger scallion sauce: Heat the avocado oil in a small saucepan over medium-high heat until the temperature reaches 375°F (190°C).
  6. Add the scallions, garlic, ginger and salt to a medium heatproof bowl. Carefully pour the hot oil into the bowl. The mixture will sizzle a lot. Once the aromatics stop sizzling, stir with a spoon until evenly mixed. Set aside until ready to use.
  7. To serve, transfer the roasted potatoes to a platter and top with the ginger scallion sauce. Serve immediately.
  8. Enjoy!

Ingredients

for 6 servings

Smashed Potatoes

  • 1 tablespoon kosher salt, plus more to taste
  • 1 ½ lb yukon gold potato (650 g), scrubbed
  • 3 tablespoons olive oil
  • garlic powder, to taste

Ginger Scallion Sauce

  • ½ cup avocado oil (120 mL)
  • ¼ cup scallions (10 g), finely chopped
  • 2 tablespoons garlic, minced
  • 1 ½ tablespoons fresh ginger, finely chopped
  • ½ teaspoon kosher salt

Nutrition Info

  • Calories 300
  • Fat 26g
  • Carbs 15g
  • Fiber 30g
  • Sugar 0g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Bring a medium pot of water to a boil, then add 1 tablespoon of kosher salt and the potatoes. Cook for 20–25 minutes, until the potatoes are fork-tender. Drain the potatoes in a colander and let cool for 5 minutes, or until safe to handle.
  2. Preheat the oven to 400°F (200°C)..
  3. Transfer the potatoes to a baking sheet and smash using the bottom of a cup or a fork to about ¼ inch thick. Arrange the smashed potatoes in a single layer, then drizzle with the olive oil and season with salt and garlic powder.
  4. Roast the potatoes for 40 minutes, flipping once halfway through, until golden brown and crispy.
  5. While the potatoes are roasting, make the ginger scallion sauce: Heat the avocado oil in a small saucepan over medium-high heat until the temperature reaches 375°F (190°C).
  6. Add the scallions, garlic, ginger and salt to a medium heatproof bowl. Carefully pour the hot oil into the bowl. The mixture will sizzle a lot. Once the aromatics stop sizzling, stir with a spoon until evenly mixed. Set aside until ready to use.
  7. To serve, transfer the roasted potatoes to a platter and top with the ginger scallion sauce. Serve immediately.
  8. Enjoy!

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