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 for a casual family gathering, and they were gone within minutes! Everyone loved how the cheese bubbled over the crispy edges, and the green onions added a pop of freshness.
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: 2 tbsp, chopped (optional)
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cook potatoes:
- In a large pot, cover potatoes with cold water and add a pinch of salt. Bring to a boil, then simmer for 15 minutes until fork tender. Drain and let cool for 3 minutes.
- Smash 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 potatoes:
- Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to coat.
- Roast:
- Roast for 20 minutes, turning once halfway through, until golden and crispy around the edges.
- Add toppings:
- Remove from the oven. Sprinkle cheddar cheese and green onions evenly over the potatoes. Return to the oven for 3 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with chopped parsley if desired. Serve hot.
Save My kids love helping to smash the potatoes before roasting. It&s become a fun weekend ritual and brings everyone together in the kitchen.
Required Tools
Large pot, baking sheet, parchment paper, potato masher or flat-bottomed glass, chef&s knife
Allergen Information
Contains: Milk (cheese). Gluten-free as written. Always double check cheese labels for allergens.
Nutritional Information
Calories: 260; Total Fat: 12 g; Carbohydrates: 32 g; Protein: 7 g (per serving)
Save These potatoes always disappear fast, so make a double batch if you&re serving a crowd.
Recipe FAQ
- → How can I make potatoes extra crispy?
Roast smashed potatoes in a hot oven and, for added crunch, broil briefly after melting cheese.
- → Which types of potatoes work best?
Baby Yukon Gold or red potatoes are ideal due to their tender texture and ability to crisp up well.
- → Can I substitute cheddar cheese?
Yes, try mozzarella or pepper jack for a different flavor and melt quality.
- → Is this dish suitable for gluten-free diets?
Yes, as long as cheeses are labeled gluten-free, this appetizer remains gluten-free.
- → What dips pair well with smashed potatoes?
Sour cream or Greek yogurt are refreshing choices for dipping, adding creamy balance to crisp potatoes.
- → How do I serve this for a crowd?
Prepare on a large baking sheet and serve immediately, garnished with parsley or extra green onions.