Save Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
The first time I made these smashed green onion potato bombs, my friends couldn't stop reaching for more at our potluck. The perfect balance of crunchy edges, gooey cheese and bright onion flavor had everyone asking for the recipe.
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
- Freshly ground black pepper: 1/4 tsp
- Shredded cheddar cheese: 3/4 cup (75 g)
- Green onions: 4, finely sliced
- Fresh parsley: 2 tbsp chopped (optional)
Instructions
- Prepare the oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Boil potatoes:
- In a large pot, cover the potatoes with cold water and 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 potatoes:
- Place potatoes on the prepared baking sheet. Use a flat-bottomed glass or potato masher to gently smash each potato to about 1/2-inch thickness.
- Season:
- Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt and pepper. Toss gently to coat.
- Roast:
- Roast for 20–25 minutes, turning once halfway through, until golden and crispy around the edges.
- Top and melt cheese:
- Remove from the oven. Sprinkle shredded cheddar and green onions evenly over the potatoes. Return to the oven for 3–5 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with chopped parsley, if desired. Serve hot.
Save My kids love helping me drizzle the oil and sprinkle the toppings before these potato bombs hit the oven. Sharing them straight from the baking sheet at the table always makes dinner feel extra special!
Required Tools
Large pot, baking sheet, potato masher or flat-bottomed glass, chefs knife, parchment paper (optional)
Nutritional Information
Per serving: 260 calories, 12 g fat, 32 g carbohydrates, 7 g protein.
Make It Your Own
Swap cheddar for mozzarella or pepper jack for a different twist. You can also garnish with chives or dill instead of parsley.
Save Serve these smashed potato bombs hot for the best flavor and texture. They make an unforgettable side dish or appetizer at any gathering.
Kitchen Guide
- → How do I make the potatoes extra crispy?
For extra crispiness, broil the potatoes for 1–2 minutes after you've added the cheese. Watch closely to prevent burning.
- → Can I substitute the cheese?
Yes, swap cheddar for mozzarella, pepper jack, or your favorite melting cheese to vary the flavor and texture.
- → Is this dish gluten-free?
Yes, these potatoes are naturally gluten-free. Check cheese packaging to ensure it is labeled gluten-free if needed.
- → Can I prepare these ahead of time?
Boil and smash the potatoes in advance, then roast and add toppings just before serving for best results.
- → What can I serve alongside?
Serve with sour cream, Greek yogurt, or a favorite dip. They pair well with grilled vegetables or mains.
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal for smashing due to their size and creamy texture.