Smashed Green Onion Potato Bombs (Print Version)
Golden smashed potatoes topped with cheese, green onions, and fresh herbs. Perfect for snacks or sides.
# Components:
→ Potatoes
01 - 1.5 pounds baby potatoes (Yukon Gold or red)
→ Seasonings & Oil
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Toppings
07 - 3/4 cup shredded cheddar cheese
08 - 4 green onions, finely sliced
09 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease.
02 - Place baby potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 15 to 20 minutes until fork-tender. Drain and let cool for 3 minutes.
03 - Transfer potatoes to the prepared baking sheet. Gently smash each potato to approximately 1/2-inch thickness using a potato masher or flat-bottomed glass.
04 - Drizzle smashed potatoes with olive oil. Sprinkle garlic powder, smoked paprika, sea salt, and black pepper over the potatoes; toss gently to coat evenly.
05 - Roast potatoes in the oven for 20 to 25 minutes, turning once halfway through, until crisp and golden brown at the edges.
06 - Remove from oven, sprinkle shredded cheddar cheese and sliced green onions evenly over potatoes. Return to oven for 3 to 5 minutes, until the cheese is melted and bubbling.
07 - Garnish with chopped fresh parsley, if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Quick to prepare for gatherings
- Vegetarian and gluten-free friendly
02 -
- These potatoes are naturally gluten-free but check cheese labels for cross-contamination risk.
- For extra crispiness, broil for 1 minute after adding cheese.
03 -
- Swap cheddar for mozzarella or pepper jack for flavor variety.
- Serve with sour cream or Greek yogurt as a dipping sauce.