Save 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 weekend family dinner and everyone kept asking for seconds. The mix of crispy potatoes and gooey cheese is simply addictive.
Ingredients
- Baby potatoes (Yukon Gold or red): 1.5 lbs (700 g)
- 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 (optional): 2 tbsp
Instructions
- Preheat 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 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 potatoes:
- 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 cheese and onion:
- 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 
Save My family loves gathering in the kitchen to help smash the potatoes, and it's become a fun tradition whenever we make this dish together.
Required Tools
Large pot, baking sheet, potato masher or glass, parchment paper, chef's knife.
Allergen Information
Contains milk (cheese). Gluten-free as written. Always check your cheese packaging for possible gluten-containing ingredients.
Nutritional Information
Per serving: 260 calories, 12 g fat, 32 g carbohydrates, 7 g protein.
Save 
Save Serve these hot right out of the oven for maximum crunch. Pair with sour cream or Greek yogurt for a tasty dip.
Recipe Guide
- → How do I get potatoes extra crispy?
Roast the smashed potatoes at high heat and broil briefly after adding the cheese. Flip halfway for crisp edges.
- → Can I use a different cheese?
Yes, substitute cheddar with mozzarella or pepper jack for a unique twist and extra flavor.
- → Is this dish gluten-free?
Yes, it's gluten-free. Check cheese labels to ensure they do not contain gluten additives.
- → What can I serve with smashed potatoes?
They pair well with dips such as sour cream or Greek yogurt, and make a great side for grilled mains.
- → Do I need to peel the potatoes?
No peeling is required; the skins add extra texture and crispness after roasting.
- → What kind of potatoes work best?
Yukon Gold or small red potatoes are ideal for smashing and roasting evenly.