Save to Pinterest Crispy, golden smashed potatoes loaded with green onions and cheese are perfect as an appetizer or side dish. These potato bombs combine simplicity with heaps of flavor, making them a crowd-pleaser for any occasion.
The first time I made these smashed green onion potato bombs, my family devoured them in minutes. They immediately became our go-to for movie nights and casual get-togethers.
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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
- Chopped fresh parsley: 2 tbsp (optional)
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Instructions
- Prep the oven and pan:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cook the potatoes:
- In a large pot, cover potatoes with cold water and add some salt. Bring to boil, simmer 15–20 minutes until fork-tender. Drain and cool for 3 minutes.
- Smash the potatoes:
- Arrange potatoes on baking sheet. Use a flat-bottomed glass or potato masher to gently smash each potato to about 1/2-inch thickness.
- Season and roast:
- Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to coat. Roast 20–25 minutes, turning once halfway, until golden and crispy.
- Add toppings:
- Sprinkle cheddar and green onions over potatoes. Return to oven for 3–5 minutes until cheese melts.
- Serve:
- Garnish with parsley if desired. Serve hot.
Save to Pinterest My kids love helping smash the potatoes, and the cheesy aroma always brings everyone to the kitchen for a fun family moment.
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Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs knife
Allergen Information
Milk (cheese) included. Gluten-free as prepared
Nutritional Information (per serving)
Calories: 260, Total Fat: 12 g, Carbohydrates: 32 g, Protein: 7 g
Save to Pinterest 
Serve these crispy potato bombs hot from the oven for best flavor and texture. Everyone will be asking for seconds!
Ask About This Recipe
- → How do I make the potatoes extra crispy?
For added crisp, after baking, broil the potatoes for 1–2 minutes until the edges turn deep golden and crunchy.
- → Which potatoes work best for this dish?
Baby Yukon Gold or red potatoes are ideal, as they become tender and hold their shape after smashing.
- → Can I substitute the cheese?
Yes, mozzarella or pepper jack are delicious alternatives to cheddar for varied flavor and meltiness.
- → Are these suitable for gluten-free diets?
Yes, use gluten-free cheese to ensure the dish fits a gluten-free meal plan as written.
- → What dips pair well with the dish?
Sour cream or Greek yogurt make excellent dips, adding creaminess and tang to complement the flavors.
- → Can I prepare the potatoes ahead of time?
Boil and smash the potatoes in advance, then roast and add toppings just before serving for best texture.
