Save Crispy, golden smashed potatoes loaded with green onions and cheese are an unbeatable treat, either as an appetizer or a hearty side. These potato bombs turn humble ingredients into something truly special, with plenty of flavor and crunch in every bite.
I first served these smashed green onion potato bombs at a game night, and everyone kept asking for the recipe. The easy prep and impressive results make them a go-to in my house whenever we want something comfortingly delicious.
Ingredients
- Baby potatoes (Yukon Gold or red): 1.5 lbs (700 g)
- 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, finely sliced: 4
- Fresh parsley, chopped (optional): 2 tbsp
Instructions
- Prep the Oven and Baking Sheet:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Boil the Potatoes:
- In a large pot, cover the potatoes 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:
- Place potatoes on the prepared baking sheet. Use a flat-bottomed glass or potato masher to gently smash each potato 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 to Crisp:
- Roast for 20–25 minutes, turning once halfway through, until golden and crispy around the edges.
- Add Cheese and Onions:
- Remove from the oven. Sprinkle shredded cheddar and green onions evenly over the potatoes. Return to the oven for 3–5 minutes, until cheese is melted and bubbly.
- Serve:
- Garnish with chopped parsley, if desired. Serve hot.
Pin it We always make extra because these potato bombs disappear faster than you would believe. Sharing them at dinner brings everyone together and gets rave reviews from even the pickiest eaters.
Required Tools
Large pot for boiling, baking sheet for roasting, parchment paper (optional), potato masher or flat-bottomed glass for smashing, chefs knife, and a mixing spoon for tossing the potatoes in seasonings.
Allergen Information
Contains milk from cheese. Gluten-free as written; always check cheese packaging to confirm gluten-free status.
Nutritional Information (per serving)
Calories: 260. Total Fat: 12 g. Carbohydrates: 32 g. Protein: 7 g.
Pin it Serve these smashed green onion potato bombs straight from the oven for maximum crunch. They pair perfectly with a simple dip, so don’t forget the sour cream!
Frequently Asked Questions
- → How do I choose the best potatoes?
Baby Yukon Gold or red potatoes offer creamy texture and crisp well when smashed and roasted.
- → What makes the potatoes crispy?
Smashing to a half-inch thickness and roasting with olive oil at high heat creates golden, crispy edges.
- → Can I use different cheese?
Yes, swap cheddar with mozzarella or pepper jack for a unique flavor twist on these potato bombs.
- → Is this dish gluten-free?
It is gluten-free as written; double-check cheese labels to confirm they contain no added gluten.
- → What dipping sauces pair well?
Sour cream or Greek yogurt are excellent choices for dipping these crispy cheesy potatoes.
- → How do I add more flavor?
Try adding chopped herbs or a sprinkle of smoked paprika before roasting to enhance taste.