Pin this 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 family gathering and they disappeared in minutes. The combination of crunchy edges and cheesy topping gets rave reviews every time.
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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
- 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)
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Instructions
- Prepare oven and baking sheet:
- 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 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 and finish:
- 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.
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My kids love helping with the smashing step and always request these for weeknight dinners. They pair perfectly with grilled meats or as a party snack for sharing.
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. Always check cheese labels to ensure they are gluten-free.
Nutritional Information
Per serving: Calories 260, Total Fat 12 g, Carbohydrates 32 g, Protein 7 g.
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Pin this Serve hot and add a dollop of sour cream or Greek yogurt for a tasty finish.
Frequently Asked Recipe Questions
- → How do I achieve extra crispy potatoes?
To boost crispiness, broil potatoes for 1–2 minutes after adding the cheese. Watch closely to avoid burning.
- → Can I use different types of cheese?
Yes, swap cheddar for mozzarella, pepper jack, or your favorite cheese for varied flavor profiles and textures.
- → What dipping sauces pair well?
Sour cream, Greek yogurt, or ranch dressing complement these potatoes. Add herbs or garlic for more depth.
- → Are these suitable for gluten-free diets?
Yes, the preparation is gluten-free. Double-check cheese labels to confirm they have no gluten additives.
- → How do I prepare potatoes for smashing?
Boil baby potatoes until fork-tender, drain, cool briefly, then smash gently using a glass or masher for best results.
