Save Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish. This easy recipe brings vibrant flavor and fun texture to any table.
I first made these smashed potato bombs for a family movie night and they quickly became a favorite. The golden, crispy edges and melty cheese are always a crowd pleaser.
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
Instructions
- Prepare 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 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 prepared baking sheet. Use a flat-bottomed glass or potato masher to gently smash each potato to about 1/2 inch thickness.
- Season:
- Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to coat.
- Roast:
- Roast for 20 minutes, turning once halfway through, until golden and crispy around the edges.
- Add Toppings:
- Remove from the oven. Sprinkle cheddar cheese and green onions evenly over the potatoes. Return to the oven for 3 minutes, until cheese is melted and bubbly.
- Garnish & Serve:
- Garnish with chopped parsley if desired. Serve hot.
Save Sharing these at our last picnic made everyone smile as the cheese bubbled and the aroma of green onion filled the backyard.
Required Tools
Large pot, baking sheet, parchment paper, potato masher or flat-bottomed glass, chefs knife
Allergen Information
Contains milk (cheese). Gluten-free as written. Verify cheese is free from wheat additives.
Nutritional Information
Per serving: 260 calories, 12 g total fat, 32 g carbohydrates, 7 g protein
Save Make these for your next get-together or a cozy night in. You'll love the crispy texture and burst of flavor.
Recipe FAQ
- → How do I get potatoes extra crispy?
Roast at a high temperature and broil briefly after adding cheese for extra crunch around the edges.
- → Can I use a different cheese?
Yes, mozzarella or pepper jack work well for flavor variation and melting characteristics.
- → Are these gluten-free?
Yes, the ingredients are naturally gluten-free; check cheese packaging to ensure compliance.
- → Which potatoes work best?
Baby Yukon Gold or red potatoes are recommended for their texture and flavor in smashing.
- → How should I serve these?
Serve hot with optional garnishes like parsley, paired with sour cream or Greek yogurt for dipping.
- → Can these be made ahead?
You can boil and smash potatoes in advance, then roast and top with cheese and onions before serving.