I saw this last week on Fight the Fat Foodie and told Scott it called to me! I put the ingredients on the grocery list and made it immediately, despite not being a major potato fan.
5 medium red potatoes, cut in eighths
~10 stalks green onions (aka scallions)
~ 3 tsp olive oil
salt and pepper, to taste
Preheat the oven to 450°. Spread the green onions on a baking sheet, brush with 1/3 of the oil, and sprinkle with salt and pepper. Roast for about 10 minutes, turning once. Remove from oven and coarsely chop.
Toss the potatoes in the remaining oil and season with salt and pepper. Roast in the oven for about 20 minutes, turning once. After the potatoes have cooked through and browned, remove from the oven and combine in a bowl with the green onions. With a potato masher, smash roughly to burst the potatoes, but not enough to turn them into mashed potatoes. Add more salt and pepper if desired.
This is one of those dishes with so few ingredients, but such a blast of flavor you won't believe it. I love dishes like these because I think it shows the art of appreciating an ingredient and coaxing the depth of its natural flavor out. Apparently, smashing potatoes with other ingredients is a favorite preparation method of Jacques Pepin - so you know you can trust it!
There is no butter or milk, but they still had such a fluffy, creamy texture. The outsides were crisp and browned and roasted, while the inside like clouds. Johnny and I thoroughly enjoyed them and the oniony bite from the scallions.
We had them with ham and frozen peas for a well-rounded dinner. I utilized the leftover potatoes and ham by making a frittata for another night's dinner. We still enjoyed the great roasted flavor profile, just in a different limelight.