Pin Crispy, golden smashed potatoes loaded with green onions and cheese. These are perfect served as an appetizer at gatherings or as a fun side dish for weeknight dinners.
I first made smashed green onion potato bombs for a family party, and they disappeared faster than I could make another batch. Their crisp edges and cheesy topping hit the spot!
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 (optional): 2 tbsp, chopped
Instructions
- Prepare oven and pan:
- 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 potatoes with cold water and add a pinch of salt. Bring to a boil and simmer for 15–20 minutes until fork-tender. Drain and let cool for 3 minutes.
- Smash potatoes:
- Place potatoes on the baking sheet. Use a flat-bottomed glass or potato masher to gently smash each to about 1/2-inch thickness.
- Season and coat:
- 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, until golden and crispy.
- Add toppings:
- Remove from oven. Sprinkle cheddar and green onions evenly over potatoes. Return to oven for 3–5 minutes until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with fresh parsley if desired, and serve hot.
Pin The kids love helping smash the potatoes, and it's always a hit at family BBQs. Even picky eaters ask for seconds!
Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs knife
Allergen Information
Contains milk (cheese). Recipe is gluten-free if you confirm cheese labels.
Nutritional Information
Each serving: 260 calories, 12 g total fat, 32 g carbohydrates, 7 g protein
Pin Serve smashed potato bombs fresh and hot for best texture. They make a memorable party snack or comforting family side!
Recipe Questions
- → How do I achieve maximum crispiness?
Roast the smashed potatoes until their edges brown, and use a quick broil for extra crunch after adding cheese.
- → Can I substitute the type of cheese?
Yes, swap cheddar for mozzarella, pepper jack, or your preferred melting cheese to vary flavors.
- → Is this dish suitable for gluten-free diets?
Absolutely. Use gluten-free labeled cheese and ensure all toppings meet dietary needs.
- → How should I serve these potato bombs?
Serve hot, garnished with parsley, alongside sour cream, Greek yogurt, or your favorite dipping sauce.
- → What potato varieties work best?
Baby Yukon Gold or red potatoes are ideal; their texture stays creamy and skins get crisp when smashed and roasted.
- → Can I prepare this dish ahead?
Boil and smash the potatoes early, then roast and add toppings just before serving for best results.