Pin Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
I made these for a game night and they disappeared in minutes. The combination of crispy potato and sharp green onion makes every bite addictive. Even picky eaters went back for seconds!
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
- Chopped fresh parsley (optional): 2 tbsp
Instructions
- Prep Oven & Pan:
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper or lightly grease.
- Boil Potatoes:
- In large pot, cover potatoes with cold water and add a pinch of salt. Bring to boil, simmer for 15–20 minutes until fork-tender. Drain and cool 3 minutes.
- Smash Potatoes:
- Place potatoes on prepared sheet. Use flat-bottomed glass or masher to gently smash to 1/2-inch thick.
- Season:
- Drizzle potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, pepper. Toss gently.
- Roast:
- Roast 20–25 minutes, turning halfway, until golden and crispy edges.
- Add Toppings:
- Remove from oven. Sprinkle cheddar and green onions over potatoes. Return to oven for 3–5 minutes, until cheese melted bubbly.
- Garnish:
- Top with parsley if desired. Serve hot.
Pin These potato bombs are always requested by my family at every barbecue. My kids love helping smash the potatoes, and the cheesy aroma brings everyone to the table fast.
Required Tools
Large pot, baking sheet, parchment paper, potato masher or glass, chefs knife
Nutritional Information (per serving)
Calories: 260, Total Fat: 12 g, Carbohydrates: 32 g, Protein: 7 g
Serving & Variations
Swap cheddar for mozzarella or pepper jack, and serve with sour cream or Greek yogurt. For extra crispiness, broil for 1–2 minutes after adding cheese.
Pin Try these right out of the oven for unbeatable crispiness. They make an impressive addition to any table, and leftovers taste great reheated!
Recipe Questions
- → How do I achieve extra crispiness on the potatoes?
To boost crispiness, try broiling the potatoes for 1–2 minutes after adding cheese, keeping a close eye to avoid burning.
- → Can I substitute other cheeses for cheddar?
Yes, mozzarella or pepper jack work well for a different flavor and melting quality. Use your favorite cheese.
- → Are these suitable for gluten-free diets?
Yes, they're gluten-free as prepared. Check cheese packaging to make sure it's certified gluten-free.
- → What potatoes are best for smashing?
Baby Yukon Gold or red potatoes are ideal—they cook quickly and smash without falling apart, ensuring crispy edges.
- → Can I prepare these ahead of time?
You can boil and smash the potatoes in advance. Roast and add toppings just before serving to retain crispness.
- → What dips pair well with these potatoes?
Sour cream, Greek yogurt, ranch, or a spicy aioli complement the savory potato and cheese flavors nicely.