Smashed Green Onion Potato Bombs (Print Version)
Crispy potatoes layered with cheddar and green onions, perfect for sharing as a tasty appetizer or side.
# Components:
→ Potatoes
01 - 1.5 pounds baby potatoes (Yukon Gold or red)
→ 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)
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper or lightly grease.
02 - Place baby potatoes in a large pot, cover with cold water, 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.
03 - Arrange potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to about 1/2-inch thickness.
04 - Drizzle smashed potatoes with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently for even coating.
05 - Roast for 20 to 25 minutes, turning potatoes halfway through, until edges are crispy and golden.
06 - Remove potatoes from oven, sprinkle evenly with shredded cheddar cheese and green onions, then return to oven for 3 to 5 minutes until cheese is melted and bubbly.
07 - Transfer potatoes to a serving platter and garnish with chopped fresh parsley if desired. Serve hot.
# Expert Advice:
01 -
- Satisfyingly crispy and flavorful
- Vegetarian and gluten-free option for gatherings
02 -
- Recipe is naturally gluten-free & vegetarian
- For extra crispiness, broil potatoes for 1–2 minutes after topping with cheese
03 -
- Try swapping cheddar for mozzarella or pepper jack for variety
- Serve with sour cream or Greek yogurt for delicious dipping