Pin it 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 went wild for the cheesy, savory flavor and perfectly crisp texture. I love serving them on game day or alongside grilled mains—they always disappear fast!
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Ingredients
- Baby potatoes: 1.5 lbs (700 g) 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)
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Instructions
- Prep the oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cook the potatoes:
- In a large pot, cover potatoes with cold water and add a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes until fork-tender. Drain and let cool for 3 minutes.
- Smash the 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 to 25 minutes, turning once halfway through, until golden and crispy around the edges.
- Add cheese & onions:
- Remove from oven. Sprinkle shredded cheddar and green onions evenly over the potatoes. Return to oven for 3 to 5 minutes, until cheese is melted and bubbly.
- Garnish & serve:
- Garnish with chopped parsley, if desired. Serve hot.
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My family loves crowding around the kitchen island, grabbing these potato bombs straight from the tray while they're still warm. It's a simple pleasure we look forward to every time I bake a batch.
Required Tools
You will need a large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, and a chefs knife for prepping ingredients.
Nutritional Information
Each serving contains about 260 calories, 12 g fat, 32 g carbohydrates, and 7 g protein.
Serving Suggestions
Serve these potato bombs with sour cream or Greek yogurt for dipping. Switch up the cheese or add extra herbs for variety.
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Pin it Make these potato bombs for your next get-together—they're bound to be the first dish to disappear. Hot, cheesy, and bursting with flavor, you'll love every bite!
Recipe FAQs
- → How do I make potatoes extra crispy?
For extra crispiness, broil the potatoes for 1–2 minutes after adding cheese, keeping a close watch to avoid burning.
- → Can I use other cheeses?
Yes, try mozzarella or pepper jack for a flavorful twist, or use your favorite shredded cheese blend for variety.
- → What potatoes work best?
Baby Yukon Gold or red potatoes offer creamy texture and crisp edges; avoid larger or waxy varieties for best results.
- → Is this dish gluten-free?
The dish is gluten-free as written; ensure the cheese you choose is certified gluten-free for full compliance.
- → Can I add more toppings?
Absolutely! Consider crispy bacon, jalapeños, or swapping parsley for chives to elevate flavor and presentation.
- → How do I serve smashed potatoes?
Serve them hot from the oven as a side or appetizer, with dips such as sour cream or Greek yogurt on the side.
