Save Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
The first time I made these potato bombs, my friends couldn't stop reaching for seconds. The combination of crunchy edges, gooey cheese, and fresh green onion is a total crowd-pleaser.
Ingredients
- Baby potatoes: 1.5 lbs (700 g) Yukon Gold or red potatoes
- 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
- Prepare oven and baking sheet:
- Preheat the oven to 425°F (220°C). Line a baking sheet or grease it lightly.
- Boil potatoes:
- Cover potatoes with cold water in a large pot. Add a pinch of salt. Bring to a boil, simmer for 15 to 20 minutes until fork-tender. Drain and let cool for 3 minutes.
- Smash potatoes:
- Arrange potatoes on the baking sheet and gently smash each one to about 1/2-inch thickness using a flat-bottomed glass or masher.
- Season:
- Drizzle olive oil, sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to coat evenly.
- Roast:
- Bake for 20 to 25 minutes, turning once halfway, until potatoes are golden and crisp on the edges.
- Add cheese and onions:
- Remove tray, sprinkle shredded cheddar and green onions over potatoes. Return to oven for 3 to 5 minutes, until cheese melts and bubbles.
- Garnish and serve:
- Top with chopped parsley if desired. Serve hot.
Save Mashing potatoes together right before dinner has become a fun moment for my family, everyone gets involved and chooses their flavor additions.
Required Tools
Large pot, baking sheet, potato masher or flat-bottomed glass, chefs knife, and optional parchment paper are all you need for prep.
Allergen Information
Contains milk (cheese). Gluten-free as written if using gluten-free cheese.
Nutritional Information (per serving)
Calories: 260 (12 g fat, 32 g carbs, 7 g protein)
Save Serve these smashed green onion potato bombs straight from the oven for the best flavor. Let everyone customize with dips or extra toppings.
Recipe FAQ
- → How do I achieve extra crispy potatoes?
Broil the potatoes for an additional 1–2 minutes after adding cheese for maximum crispiness.
- → Can I use a different cheese?
Absolutely. Swap cheddar for mozzarella or pepper jack for a fun flavor twist.
- → What potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal for their creaminess and quick cooking.
- → Is this dish gluten-free?
Yes, all main ingredients are gluten-free, but check cheese labels to confirm.
- → What dips pair well with these potatoes?
Sour cream or Greek yogurt add a cool, creamy contrast to the crispy potatoes.
- → Can I prepare these in advance?
You can boil the potatoes ahead of time, then smash, season, and roast when ready to serve.
- → Are there any garnish options?
Fresh chopped parsley lends a bright finish, but feel free to use other herbs like chives or dill.