Save Crispy, golden smashed potatoes loaded with green onions and cheese make the perfect appetizer or side dish for any gathering. Whether you&aposs looking for a comfort bite or an easy crowd-pleaser, these potato bombs deliver on flavor and texture.
I first made these Smashed Green Onion Potato Bombs for a weekend game night, and they disappeared from the tray before the second round even started. The combination of green onion and cheddar makes them addictively savory.
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 oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Boil 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 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 toss:
- Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to coat.
- Roast:
- Roast for 20–25 minutes, turning once halfway through, until golden and crispy around the edges.
- Add toppings:
- 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.
- Garnish and serve:
- Garnish with chopped parsley, if desired. Serve hot.
Save Whenever my family gathers for the holidays, these smashed potato bombs have become a staple on our table. Even picky eaters find themselves reaching for seconds.
Required Tools
Large pot, baking sheet, optional parchment paper, potato masher or flat-bottomed glass, chef's knife
Allergen Information
Contains: milk (cheese). Naturally gluten-free; always check cheese packaging if sensitive.
Nutritional Information
Per serving: 260 calories, 12 g fat, 32 g carbohydrates, 7 g protein
Save These crispy, cheesy potato bombs are sure to win over your guests. Enjoy them hot from the oven for peak flavor.
Recipe FAQ Section
- → What type of potatoes works best?
Baby Yukon Gold or red potatoes work well due to their creamy texture and crisp finish once smashed and roasted.
- → How can I make these extra crispy?
Broil the potatoes for 1–2 minutes after adding cheese to achieve an extra crispy and bubbly topping.
- → Can I use different cheese?
Yes, try mozzarella or pepper jack for a flavorful twist. Ensure cheese fits your dietary needs.
- → Is this dish gluten-free?
Yes, the dish is gluten-free as written. Double-check cheese packaging to ensure it is gluten-free.
- → What can I serve as a dip?
Serve with sour cream or Greek yogurt for a creamy, tangy dip that complements the flavors well.
- → Can these be made ahead?
Prepare and roast potatoes in advance, then reheat and add toppings before serving for best results.
- → Are there vegetarian alternatives for cheese?
Use vegetarian-certified or alternative cheese to suit dietary preferences while maintaining great taste.