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 game night with friends. They disappeared fast, and everyone asked for the recipe.
Ingredients
- Baby potatoes (Yukon Gold or red): 1.5 lbs (700 g)
- 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, finely sliced: 4
- Chopped fresh parsley (optional): 2 tbsp
Instructions
- Prepare 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 toppings:
- 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 family loves these potato bombs on Sunday afternoons, especially when served with their favorite dips.
Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chef's knife
Allergen Information
Contains: Milk (cheese). Gluten-free as written. Always check cheese labels for gluten-free certification.
Nutritional Information (per serving)
Calories: 260. Total Fat: 12 g. Carbohydrates: 32 g. Protein: 7 g.
Save Enjoy these golden potato bombs piping hot for ultimate crispiness and flavor.
Recipe FAQ
- → What potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal since their small size and creamy texture crisp up nicely.
- → Can I use different cheese options?
Yes, try mozzarella or pepper jack for variety, or substitute with any meltable cheese you prefer.
- → Is this suitable for gluten-free diets?
Yes, all listed ingredients are gluten-free—double-check cheese labels to confirm.
- → How can I make the potatoes extra crispy?
After adding cheese, broil for 1–2 minutes until edges crisp up further and cheese bubbles.
- → What dips pair well with this dish?
Sour cream or Greek yogurt makes an excellent accompaniment for added creaminess.
- → Can this be made ahead of time?
You can boil and smash the potatoes earlier, then roast and top with cheese before serving.