Pin this Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
I first made these smashed green onion potato bombs for a family gathering and they disappeared in minutes. The combination of crunchy edges and cheesy topping gets rave reviews every time.
Ingredients
- Baby potatoes: 1.5 lbs (700 g) 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: 2 tbsp (optional)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prepare oven and baking sheet:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cook potatoes:
- In a large pot, cover the 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 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 toss:
- 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 the edges.
- Add toppings and finish:
- Remove from the oven. Sprinkle shredded cheddar and green onions evenly over the potatoes. Return to the oven for 3–5 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with chopped parsley, if desired. Serve hot.
Pin this 
Pin this My kids love helping with the smashing step and always request these for weeknight dinners. They pair perfectly with grilled meats or as a party snack for sharing.
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 labels to ensure they are gluten-free.
Nutritional Information
Per serving: Calories 260, Total Fat 12 g, Carbohydrates 32 g, Protein 7 g.
Pin this 
Pin this Serve hot and add a dollop of sour cream or Greek yogurt for a tasty finish.
Frequently Asked Recipe Questions
- → How do I achieve extra crispy potatoes?
To boost crispiness, broil potatoes for 1–2 minutes after adding the cheese. Watch closely to avoid burning.
- → Can I use different types of cheese?
Yes, swap cheddar for mozzarella, pepper jack, or your favorite cheese for varied flavor profiles and textures.
- → What dipping sauces pair well?
Sour cream, Greek yogurt, or ranch dressing complement these potatoes. Add herbs or garlic for more depth.
- → Are these suitable for gluten-free diets?
Yes, the preparation is gluten-free. Double-check cheese labels to confirm they have no gluten additives.
- → How do I prepare potatoes for smashing?
Boil baby potatoes until fork-tender, drain, cool briefly, then smash gently using a glass or masher for best results.
