This simple recipes utilizes the tops and bottoms of the scallions in 2 different ways. The white bottoms are roasted in the pan where they get crispy and salty (I’d add way more next time) and the green tops add a vibrant pop of color and flavor as garnish. My secret for roasted potatoes that brown every time is a tablespoon of butter and a cast iron skillet. Cut the potatoes into uniform shapes and shake the pan often.
I didn’t use all of the scallions pictured here, but they looked so beautiful fresh from the field that I included them all in the photo. When I make this again I’m going to use all the white bottoms from one bunch to cook with potatoes. They add great flavor! This recipe is really simple aside from your CSA share, you’ll just need salt, pepper, olive oil, and butter. If you want to make it dairy free you can skip the butter of course, but I find just a little bit helps the potatoes brown perfectly.
Roast Potatoes with Scallions
2 lbs potatoes, scrubbed clean and chopped into small wedges or cubes
white and green bottoms from 1 bunch of scallions, thinly sliced
greens from 3 – 4 scallions, thinly sliced
1 1/2 tablespoons olive oil
1 tablespoon butter
salt and pepper
Preheat oven to 425°F
Toss potatoes into a 12 inch cast iron skillet (or whatever size you have, but preferably this size or bigger). Add the olive oil and onion bottoms, toss to combine. Add a big pinch of kosher salt and healthy dose of fresh ground black pepper. Cut a tablespoon of butter into 8 small pieces and scatter it throughout the potatoes.
Bake potatoes for 45 minutes, shaking the pan every 10 or 15 minutes. Potatoes are done when the sides are golden brown, increase cooking time if necessary. Let potatoes cool for a few minutes, then transfer to a platter and scatter the green scallion tops over the top.