Save to Pinterest Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
These smashed green onion potato bombs are a staple for gatherings in my kitchen. I love experimenting with various toppings and watching guest faces light up when they taste that combination of crispy edges and melty cheese.
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: 2 tbsp (optional)
Instructions
- Prepare the oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cook 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 roast:
- Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to coat. 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 to Pinterest 
Save to Pinterest Every family holiday season, these potato bombs appear on our table. It's a dish that everyone looks forward to, especially when served hot straight from the oven and shared together.
Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs knife
Allergen Information
Contains milk (cheese). Gluten-free as written, but always check cheese labels to ensure they are gluten-free.
Nutritional Information
Each serving has approximately 260 calories, 12 g total fat, 32 g carbohydrates, and 7 g protein.
Save to Pinterest 
Save to Pinterest Serve these smashed green onion potato bombs hot for best flavor. Leftovers reheat well and make a perfect snack.
Recipe FAQs
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal for their creamy texture and crisp roasting results.
- → How do I get extra crispy potatoes?
Broil the smashed potatoes for 1–2 minutes after adding cheese to enhance crispiness and flavor.
- → Can I change the cheese topping?
Yes, swap cheddar for mozzarella or pepper jack to add variety and suit your taste preferences.
- → Are these suitable for gluten-free diets?
These are naturally gluten-free; just confirm the cheese label also indicates gluten-free certification.
- → What's a good dipping option?
Sour cream or Greek yogurt makes a delicious, cooling accompaniment for serving alongside the potato bombs.
- → Can leftovers be reheated?
Reheat leftovers in the oven or an air fryer to restore crispiness and melt the cheese again.