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

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

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.