Smashed Green Onion Potato Bombs (Printer View)
Crispy potatoes loaded with cheesy green onions make the perfect appetizer or side for family meals.
# Components:
→ Potatoes
01 - 1.5 lbs baby potatoes (Yukon Gold or red), scrubbed
→ Seasonings & Oil
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Toppings
07 - 3/4 cup shredded cheddar cheese
08 - 4 green onions, finely sliced
09 - 2 tablespoons chopped fresh parsley (optional)
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly coat with oil.
02 - Place potatoes in a large pot, cover with cold water and a pinch of salt, and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until tender when pierced with a fork. Drain and allow to cool for 3 minutes.
03 - Arrange potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to approximately 1/2-inch thick.
04 - Drizzle potatoes with olive oil and sprinkle evenly with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to ensure thorough coating.
05 - Roast potatoes for 20 to 25 minutes, turning once halfway, until edges are golden brown and crisp.
06 - Remove from oven, scatter shredded cheddar and sliced green onions over the potatoes, and return to oven for 3 to 5 minutes, until cheese melts and bubbles.
07 - Top potatoes with chopped parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Satisfyingly crispy and cheesy
- Easy to make with simple ingredients
02 -
- This dish is naturally gluten-free but double-check cheese labels
- Contains dairy due to the cheese
03 -
- For extra crispiness, broil the potatoes for 1–2 minutes after adding cheese
- Make sure potatoes are dry before smashing for maximum crunch