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, I had friends over for movie night. They disappeared so fast that I now double the batch whenever we have guests.
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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
- Black pepper: 1/4 tsp, freshly ground
- Cheddar cheese: 3/4 cup (75 g), shredded
- Green onions: 4, finely sliced
- Parsley: 2 tbsp, chopped, optional
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Instructions
- Prep the baking sheet:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
- Boil the potatoes:
- In a large pot, cover potatoes with cold water. Add a pinch of salt. Bring to boil, then simmer for 15 minutes until fork-tender. Drain and cool for 3 minutes.
- Smash the potatoes:
- Place potatoes on baking sheet. Smash each to 1/2-inch thickness with a glass or masher.
- Season:
- Drizzle potatoes with olive oil. Sprinkle garlic powder, smoked paprika, salt, and pepper. Toss gently.
- Roast:
- Roast for 20 minutes, turning halfway, until golden and crispy around edges.
- Add toppings:
- Remove from oven. Sprinkle cheddar and green onions over potatoes. Return to oven for 3 minutes, until cheese is melted and bubbly.
- Serve:
- Garnish with parsley if desired. Serve hot.
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My kids help sprinkle the cheese and green onions before the final bake, turning it into a fun family activity.
Required Tools
Large pot, baking sheet, parchment paper, potato masher or flat-bottomed glass, chefs knife
Allergen Information
Contains milk (cheese). Gluten-free as written. Always check cheese labels for gluten-free assurance.
Nutritional Information
Per serving: 260 calories, 12 g total fat, 32 g carbohydrates, 7 g protein
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Save Try these as a game-day snack or weeknight treat. They are especially delicious with a tangy dip on the side.
Recipe FAQ
- → How do I achieve extra crispiness?
Broil the smashed potatoes for 1–2 minutes after adding cheese to get a crispier texture.
- → Can I use different cheeses?
Swap cheddar for mozzarella or pepper jack for different flavors. Almost any melting cheese works well.
- → Are these potatoes gluten-free?
Yes, the ingredients are naturally gluten-free, but always check cheese labels for additives.
- → What are some serving suggestions?
Serve these potatoes hot as an appetizer, side dish, or with a dip like sour cream or Greek yogurt.
- → What tools are needed?
Use a large pot, baking sheet, parchment paper, potato masher or glass, and a sharp knife for preparation.
- → Can I prepare this ahead of time?
Boil and smash potatoes in advance, then roast and add toppings just before serving for best texture.
