Smashed Green Onion Potato Bombs (Print)
Golden smashed potatoes with cheese and green onions, crunchy edges and soft centers, easy and satisfying.
# Components:
→ Potatoes
01 - 1.5 pounds baby potatoes (Yukon Gold or red preferred)
→ Seasonings & Oil
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 0.5 teaspoon smoked paprika
05 - 0.5 teaspoon sea salt
06 - 0.25 teaspoon freshly ground black pepper
→ Toppings
07 - 0.75 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 the surface.
02 - Place baby potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes until fork-tender. Drain and let cool for 3 minutes.
03 - Transfer drained potatoes onto prepared baking sheet. Using a potato masher or flat-bottomed glass, gently press each potato to approximately 0.5-inch thickness.
04 - Drizzle potatoes with olive oil. Evenly sprinkle garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to ensure full coverage.
05 - Roast potatoes for 20 to 25 minutes, turning once halfway through, until edges are crisp and golden.
06 - Remove tray from oven. Sprinkle shredded cheddar and green onions over potatoes. Return to oven for 3 to 5 minutes, until cheese is melted and bubbling.
07 - Remove from oven. Garnish with chopped parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Extremely crispy edges and cheesy center
- Easy vegetarian gluten-free crowd-pleaser
02 -
- Milk in cheese: not vegan
- Check cheese labels for true gluten-free
03 -
- Cool potatoes a few minutes before smashing for best texture
- Flip carefully to maintain crisp edges