Smashed Green Onion Potato Bombs (Printable format)

Golden smashed potatoes topped with cheddar and green onion, crisped for a tasty appetizer or side.

# List of ingredients:

→ Potatoes

01 - 1.5 pounds baby Yukon Gold or red potatoes

→ 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

# How to make it:

01 - Heat oven to 425°F. Line a baking sheet with parchment paper or lightly grease.
02 - Place potatoes in a large pot. Cover with cold water, add a pinch of salt, bring to boil, then simmer 15 to 20 minutes until fork-tender. Drain and cool briefly.
03 - Arrange potatoes on baking sheet. Flatten each with a potato masher or flat-bottomed glass to 1/2-inch thickness.
04 - Drizzle potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Gently toss to coat.
05 - Roast for 20 to 25 minutes, turning once halfway through, until edges are golden and crisp.
06 - Remove potatoes from oven. Top evenly with shredded cheddar cheese and sliced green onions. Return to oven for 3 to 5 minutes, until cheese melts and bubbles.
07 - Garnish with fresh parsley as desired. Serve hot.

# Expert Suggestions:

01 -
  • Satisfyingly crispy and cheesy with every bite
  • Simple, wholesome ingredients suitable for gluten-free diets
02 -
  • This recipe uses naturally gluten-free baby potatoes and cheese; always check cheese labels for additives.
  • For the best texture, let the potatoes cool slightly before smashing to avoid breakage and ensure crisp edges.
03 -
  • Broil for 1–2 minutes after adding cheese for maximized crispiness.
  • Switch up the cheese or add a pinch of chili flakes for a flavor twist.
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