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 last weekend for guests, and they disappeared almost instantly. The combination of cheesy, crispy potatoes with that fresh onion punch had everyone grabbing seconds.
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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
- Freshly ground black pepper: 1/4 tsp
- Shredded cheddar cheese: 3/4 cup (75 g)
- Green onions: 4, finely sliced
- Fresh parsley (optional): 2 tbsp, chopped
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Instructions
- Prep the oven:
- Preheat the oven to 425°F (220°C). Line your baking sheet with parchment paper or grease lightly.
- Cook potatoes:
- Place potatoes in a large pot, cover 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:
- Transfer potatoes to the baking sheet. Use a flat-bottomed glass or potato masher to gently smash each potato to about 1/2-inch thickness.
- Add seasonings & roast:
- Drizzle potatoes with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to coat. Roast for 20–25 minutes, flipping once halfway, until golden and crispy at the edges.
- Add cheese & onions:
- Remove from oven. Top with cheddar cheese and green onions. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
- Garnish & serve:
- Sprinkle with chopped parsley if desired. Serve hot.
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These smashed potato bombs always get rave reviews at our family gatherings, especially when the kids can sprinkle cheese and onions themselves before baking.
Required Tools
You will need a large pot, baking sheet, potato masher or flat-bottomed glass, and a sharp chef's knife for prepping ingredients.
Allergen Information
Contains milk (cheese). Gluten-free as written; make sure your cheese is certified gluten-free if serving highly sensitive guests.
Nutritional Information (per serving)
Calories: 260, Total Fat: 12 g, Carbohydrates: 32 g, Protein: 7 g
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Save Serve these hot and enjoy them fresh for the crispiest bite. They're even better with a dip like sour cream or Greek yogurt.
Recipe FAQs
- → How do you achieve crispy edges?
Roasting smashed potatoes at high heat and turning them halfway through ensures crispy, golden edges.
- → Can I substitute other cheeses for cheddar?
Yes, mozzarella or pepper jack make great alternatives for different flavors and textures.
- → What's the best potato type to use?
Baby Yukon Gold or red potatoes work best; they stay creamy inside and crisp outside.
- → How can I make these dairy-free?
Omit cheese or use a plant-based cheese alternative. The potatoes remain flavorful with seasonings alone.
- → What dips pair well with these?
Sour cream or Greek yogurt are classic, but ranch or even a spicy aioli complement the flavors wonderfully.
