Save to Pinterest Crispy, golden smashed potatoes loaded with green onions and cheese make the perfect appetizer or side dish for any occasion. Each bite delivers savory flavor and irresistible texture that guests and family will love.
I first made these smashed potato bombs for a weekend get-together and they disappeared almost instantly. The simple steps and the way the flavors come together make this recipe a true repeat in my kitchen.
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
- Black pepper: 1/4 tsp freshly ground
- Cheddar cheese: 3/4 cup (75 g) shredded
- Green onions: 4, finely sliced
- Fresh parsley (optional): 2 tbsp chopped
Instructions
- Prep 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 Potatoes:
- 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 & Serve:
- Garnish with chopped parsley, if desired. Serve hot.
Save to Pinterest My kids get excited anytime these land on the table. Sometimes they help sprinkle the onions and cheese, making it a fun little family ritual.
Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs knife.
Nutritional Information
Calories: 260, Total Fat: 12 g, Carbohydrates: 32 g, Protein: 7 g (per serving).
Allergen Information
Contains milk. Gluten-free as written.
Save to Pinterest Serve with sour cream or Greek yogurt for dipping and enjoy every crispy bite. These potato bombs always impress at parties!
Answers to Recipe Questions
- → How do I get potatoes extra crispy?
Broiling the potatoes for 1–2 minutes after adding cheese increases crispiness. Use parchment paper and space potatoes apart for best results.
- → Can I substitute the cheese?
Absolutely! Try mozzarella for a mild flavor, pepper jack for a bit of spice, or your favorite shredded cheese blend.
- → Are these suitable for a gluten-free diet?
Yes, they’re naturally gluten-free. Ensure that the cheese is labeled gluten-free if sensitive, and double-check all packaged ingredients.
- → What other dips pair well?
Sour cream, Greek yogurt, ranch dressing, or homemade aioli complement the flavors and add creamy contrast to the crispy texture.
- → Can I make them ahead of time?
Cook potatoes ahead, then finish with toppings and a brief oven bake before serving for best texture and melted cheese.
- → Are red potatoes acceptable?
Yes, both Yukon Gold and baby red potatoes work wonderfully. Choose firm, small potatoes for smashing.