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.
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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
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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.
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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.
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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.
