Pin It Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
I first made these potato bombs for a family movie night and they disappeared in minutes. The combination of cheese, green onions, and fluffy potatoes has become a regular request for both celebrations and casual dinners.
Ingredients
- Baby potatoes: 1.5 lbs (700 g) 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
- Shredded cheddar cheese: 3/4 cup (75 g)
- Green onions: 4, finely sliced
- Fresh parsley: 2 tbsp chopped (optional)
Instructions
- Prepare baking sheet:
- Preheat 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 baking sheet. Use a flat-bottomed glass or potato masher to smash each one to about 1/2-inch thickness.
- Season and coat:
- Drizzle smashed potatoes with olive oil. Sprinkle garlic powder, smoked paprika, salt, and pepper. Toss gently to coat.
- Roast potatoes:
- Roast for 20 minutes, turning once halfway, until golden and crispy around edges.
- Add cheese and onions:
- Remove from oven. Sprinkle cheddar and green onions over potatoes. Return to oven for 3 minutes until cheese melts and bubbles.
- Garnish and serve:
- Top with fresh parsley if desired. Serve hot.
Pin It My kids love helping smash the potatoes and sprinkle the cheese. These quickly became our go-to comfort food, especially for busy weeknights or casual gatherings.
Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs knife
Allergen Information
Contains milk. This recipe is gluten-free as written. Confirm cheese labels to avoid hidden gluten ingredients.
Nutritional Information
Per serving: 260 calories, 12 g total fat, 32 g carbohydrates, 7 g protein
Pin It Serve these potato bombs piping hot for the best crunch. They pair perfectly with sour cream or Greek yogurt for dipping.
Recipe FAQs
- → How do I get the potatoes extra crispy?
After smashing, roast the potatoes until golden edges form, and broil briefly at the end if desired for extra crunch.
- → Can I use other cheeses besides cheddar?
Yes, try mozzarella or pepper jack for different flavors; just make sure the cheese melts well.
- → Is this dish suitable for gluten-free diets?
These smashed potatoes are naturally gluten-free; double-check cheese labels to confirm they are safe.
- → What dipping sauces pair well?
Sour cream or Greek yogurt are classic choices, but spicy dips and aioli work well too.
- → Can I prepare the potatoes in advance?
Boil and smash the potatoes ahead, then roast and top them just before serving for best texture.