Save Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
The first time I made these potato bombs, my family could not stop grabbing seconds. Even picky eaters ended up loving the cheesy, flavorful bite and crunchy edges.
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
- Black pepper: 1/4 tsp freshly ground
- Cheddar cheese: 3/4 cup (75 g) shredded
- Green onions: 4, finely sliced
- Fresh parsley (optional): 2 tbsp, chopped
Instructions
- Prep the oven & pan:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
- Cook potatoes:
- In a large pot, cover potatoes with cold water and 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:
- 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 edges.
- Add toppings:
- Remove from oven. Sprinkle shredded cheddar and green onions evenly over potatoes. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
- Garnish & serve:
- Garnish with chopped parsley, if desired. Serve hot.
Save 
Save My kids always request these for game night and family dinners. They love helping with the smashing step and sprinkling on the cheese.
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 if using certified cheese.
Nutritional Information
Per serving: Calories 260, Total Fat 12 g, Carbohydrates 32 g, Protein 7 g.
Save 
Save These smashed potato bombs truly disappear fast. Try them with sour cream or Greek yogurt for dipping!
Recipe FAQ
- → How can I make the potatoes extra crispy?
For more crunch, broil the potatoes for 1–2 minutes after adding the cheese until edges turn golden brown.
- → Can I use different types of cheese?
Yes, mozzarella or pepper jack can substitute cheddar for a flavorful twist or dietary preference.
- → What dipping sauces pair well?
Sour cream and Greek yogurt are delicious choices, adding creaminess and tang to the savory potatoes.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free. Always check cheese packaging for gluten-free certification.
- → Can I prepare the potatoes ahead of time?
Boil and smash potatoes in advance; roast and top them with cheese and onions just before serving for best texture.
- → What potatoes work best?
Baby Yukon Gold or red potatoes have ideal texture and flavor, creating a creamy interior and crisp exterior.