Save Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
I first made these smashed green onion potato bombs for a friends potluck, and they vanished in minutes. The combination of golden potatoes, green onions, and melting cheese always brings back the joy of effortless entertaining.
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)
Instructions
- Prep 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.
- Add Cheese and Onions:
- 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 & Serve:
- Garnish with chopped parsley, if desired. Serve hot.
Save My family always asks for these smashed potato bombs as a side on burger night. The kids love helping sprinkle the green onions and cheese before they go into the oven.
Required Tools
Large pot for boiling, baking sheet for roasting, parchment paper for easy cleanup, potato masher or flat-bottomed glass for smashing, chefs knife for slicing toppings.
Allergen Information
Contains: Milk (cheese). Gluten-free as written; always check cheese labels for hidden ingredients.
Nutritional Information
Per serving: Calories 260, Total Fat 12 g, Carbohydrates 32 g, Protein 7 g.
Save Enjoy these potato bombs hot from the oven, with your favorite dip, for a snack or a satisfying side.
Cooking Guide
- → How do I get the potatoes extra crispy?
For maximum crispiness, broil the potatoes for 1–2 minutes after adding the cheese until edges are deeply golden.
- → Can I use a different type of cheese?
Yes, feel free to substitute cheddar with mozzarella, pepper jack, or any favorite melting cheese for variety.
- → What potatoes work best?
Baby Yukon Gold or red potatoes are preferred, but any small, waxy potatoes deliver great texture and flavor.
- → Are these suitable for gluten-free diets?
Yes, they are naturally gluten-free. To ensure safety, confirm that your selected cheese is labeled gluten-free.
- → What dips pair well with these potatoes?
Classic choices include sour cream, Greek yogurt, or ranch dressing. Try adding hot sauce for a spicy kick.
- → Can I prepare these ahead of time?
You can boil and smash the potatoes earlier, then finish baking and topping with cheese just before serving.