Save to Pinterest Crispy, golden smashed potatoes loaded with green onions and cheese are the perfect addition to any table. These vegetarian and gluten-free bombs shine as a crowd-pleasing appetizer or side dish for any occasion.
The first time I made these, my family kept reaching for more until the tray was empty. The irresistible aroma of roasted potatoes, cheese, and green onions made our kitchen feel so festive and cozy.
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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
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Instructions
- Prepare the oven and baking sheet:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cook the potatoes:
- In a large pot, cover 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 the 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 and drizzle:
- Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to coat.
- Roast the potatoes:
- Roast for 20–25 minutes, turning once halfway through, until golden and crispy around the edges.
- Add cheese and green onions:
- Remove from oven. Sprinkle cheddar and green onions evenly over potatoes. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with parsley, if desired. Serve hot.
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These potato bombs bring everyone together at the table. My kids love piling them onto their plates and inventing their own dipping sauces on family nights.
Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs knife.
Allergen Information
Contains milk (cheese). Gluten-free as written. Always check cheese packaging for gluten-free status.
Nutritional Information (per serving)
Calories: 260. Total Fat: 12 g. Carbohydrates: 32 g. Protein: 7 g.
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Save to Pinterest Serve these smashed green onion potato bombs hot from the oven for maximum crunch. They are best enjoyed fresh but reheat beautifully in the oven.
Recipe FAQs
- → How do I achieve extra crispiness?
Broil smashed potatoes for 1–2 minutes after adding cheese to create an extra crispy finish.
- → Can I use other types of cheese?
Yes, substitute cheddar with mozzarella or pepper jack to change up the flavor.
- → Are these suitable for a gluten-free diet?
They are naturally gluten-free; just confirm your cheese also meets gluten-free standards.
- → What potatoes work best for this dish?
Yukon Gold or red baby potatoes hold their texture and become crisp when roasted.
- → What can I serve alongside these potato bombs?
Sour cream or Greek yogurt makes a delicious dip, while fresh parsley adds extra freshness.
- → Can these be made ahead of time?
You can pre-boil and smash the potatoes, then roast and top with cheese just before serving.
