Save 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 game night, and they disappeared faster than anything else on the table. The combination of gooey cheese and the tang from green onion makes them irresistible.
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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
- Fresh parsley (optional): 2 tbsp, chopped
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Instructions
- Preheat & Prepare sheet:
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper or lightly grease it.
- Cook potatoes:
- In large pot, cover potatoes with cold water and add pinch of salt. Bring to boil, simmer 15 to 20 minutes until fork-tender. Drain and cool 3 minutes.
- Smash potatoes:
- Place potatoes on prepared baking sheet. Use flat-bottomed glass or potato masher to gently smash each potato to about 1/2 inch thickness.
- Season & coat:
- Drizzle smashed potatoes with olive oil. Sprinkle garlic powder, smoked paprika, salt, pepper. Toss gently to coat.
- Roast:
- Roast for 20 to 25 minutes, turning once halfway until golden and crispy around edges.
- Add cheese & onion:
- Remove from oven. Sprinkle shredded cheddar and green onions evenly over potatoes. Return to oven 3 to 5 minutes until cheese melted and bubbly.
- Garnish & serve:
- Garnish with parsley, if desired. Serve hot.
Save My family loves making these together, especially the smashing part. It always turns into a little competition for the crispiest potato!
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Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs knife
Allergen Information
Contains: Milk. Gluten-free as written: verify cheese brand for gluten-free status.
Nutritional Information (per serving)
Calories: 260. Total Fat: 12 g. Carbohydrates: 32 g. Protein: 7 g.
Save 
Serve these potato bombs hot and fresh for maximum crisp! Excellent alone or as a side for any meal.
Recipe Guide
- → What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal for their creamy texture and ability to crisp up nicely.
- → How do I make the potatoes extra crispy?
After roasting, broil the potatoes for 1–2 minutes for added crunch on the edges.
- → Can I use different cheese?
Absolutely! Try mozzarella or pepper jack for a twist on the classic flavor.
- → What are good dipping sauces?
Sour cream and Greek yogurt make excellent accompaniments to boost creaminess.
- → Is this dish gluten-free?
Yes, the preparation is gluten-free; just ensure your cheese is labeled gluten-free as well.
- → Can I prepare this in advance?
Boil and smash the potatoes ahead. Roast and top with cheese shortly before serving for optimal texture.
