Save Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
I made these smashed green onion potato bombs for our last family potluck, and they disappeared within minutes. They are incredibly popular with kids and adults alike thanks to their crispy edges and cheesy topping.
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
- Chopped fresh parsley (optional): 2 tbsp
Instructions
- Preheat the oven:
- Set oven to 425°F (220°C). Prepare a baking sheet by lining with parchment paper or lightly greasing it.
- Cook the 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 the potatoes:
- Arrange potatoes on the baking sheet. Gently smash each to about 1/2-inch thickness using a flat-bottomed glass or masher.
- Season and coat:
- Drizzle with olive oil. Sprinkle garlic powder, smoked paprika, salt, and pepper. Toss gently to coat.
- Roast:
- Roast 20–25 minutes, turning once halfway through, until potatoes are golden and crispy around the edges.
- Add toppings:
- Sprinkle shredded cheddar and green onions over potatoes. Return to oven 3–5 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with chopped parsley if desired. Serve hot.
Save 
Save The first time my niece tried these, she asked for them at every family dinner! It is now a tradition to bring a tray whenever we get together.
Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs 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
Save 
Save Serve these potato bombs hot and bubbly straight from the oven. They are irresistible with sour cream or Greek yogurt for dipping.
Cooking Questions
- → What type of potatoes works best?
Baby Yukon Gold or red potatoes are ideal for their creamy texture and smaller size, which crisp up beautifully.
- → How do you get extra crispy edges?
Roasting at high heat and broiling for a few minutes after adding cheese helps create extra crispy edges.
- → Can I use different cheeses?
Yes, mozzarella or pepper jack can be substituted for cheddar to vary the flavor and texture.
- → Is this dish gluten-free?
Yes, all ingredients are gluten-free. Always check cheese labels to ensure they're certified gluten-free.
- → What dips pair well with these potatoes?
Sour cream or Greek yogurt are excellent for dipping, but you can also try ranch or spicy aioli.