Save Crispy, golden smashed potatoes loaded with green onions and cheese. These delicious potato bombs make the perfect appetizer or side dish for gatherings or weeknight meals. Simple ingredients, bold flavors.
The first time I made these smashed green onion potato bombs for my family, they disappeared within minutes. The crispy edges and creamy melted cheese made everyone go for seconds.
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Ingredients
- Potatoes: 1.5 lbs (700 g) baby potatoes (Yukon Gold or red)
- Olive oil: 3 tbsp
- Garlic powder: 1 tsp
- Smoked paprika: 1/2 tsp
- Sea salt: 1/2 tsp
- Black pepper: 1/4 tsp freshly ground
- Cheddar cheese: 3/4 cup (75 g) shredded
- Green onions: 4, finely sliced
- Fresh parsley: 2 tbsp chopped (optional)
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Instructions
- Prep Oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Boil Potatoes:
- In a large pot, cover potatoes with cold water. Add a pinch of salt. Bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain and let cool for 3 minutes.
- Smash:
- Place potatoes on the prepared baking sheet. Use a flat-bottomed glass or potato masher to gently smash each to about 1/2-inch thickness.
- Season:
- Drizzle with olive oil. Sprinkle garlic powder, smoked paprika, salt, and pepper. Toss gently to coat.
- Roast:
- Roast for 20–25 minutes, turning once halfway, until golden and crispy at the edges.
- Add Toppings:
- Remove from oven. Sprinkle cheddar and green onions evenly. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
- Garnish & Serve:
- Garnish with chopped parsley, if desired. Serve hot.
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These are now a staple at our family game nights. Everyone helps smash the potatoes, and the kitchen fills with incredible smells as they roast.
Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs knife
Allergen Information
Contains: Milk (cheese) Gluten-free as written. Always check cheese labels for gluten content.
Nutritional Information (per serving)
Calories: 260 Protein: 7 g Carbohydrates: 32 g Total Fat: 12 g
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Save Make these for your next party or potluck and watch them become the star of the table. Enjoy every crispy, cheesy bite!
Recipe FAQ
- → How do I get potatoes crispy?
Roast the smashed potatoes at a high temperature and use enough olive oil. For extra crispiness, broil briefly after adding cheese.
- → Can I use other cheeses?
Yes, substitute cheddar with mozzarella or pepper jack for a different flavor and texture.
- → Are these gluten-free?
Yes, this dish is naturally gluten-free. Check cheese labels to confirm they're gluten-free.
- → What potatoes work best?
Choose baby Yukon Gold or red potatoes; their thin skins and creamy interiors are ideal for smashing.
- → Can I prepare ahead?
Boil and smash potatoes ahead of time; roast and top with cheese and onions just before serving.
- → How can I serve this dish?
Serve hot as an appetizer, snack, or tasty side. Pair with sour cream or yogurt dipping sauce.
