Save Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
The first time I made this for my family, it disappeared almost instantly. The combination of creamy potatoes with fresh toppings makes this a favorite at both casual dinners and special occasions.
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
- Fresh parsley (optional): 2 tbsp, chopped
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Boil 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:
- 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:
- 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.
Save We often make this for family movie nights. Everyone loves customizing their own potato bomb with extra cheese or onions, and it always brings a smile to our table.
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 gluten-free cheese.
Nutritional Information (per serving)
Calories: 260, Total Fat: 12 g, Carbohydrates: 32 g, Protein: 7 g
Save These potato bombs are best served straight from the oven while crispy and hot. Enjoy every bite with your favorite dipping sauce!
Recipe Questions
- → What kind of potatoes work best for smashed potato bombs?
Baby potatoes, such as Yukon Gold or red varieties, yield the best texture and crispiness after roasting.
- → How do I achieve extra crispy potatoes?
Broil the potatoes for 1–2 minutes after adding cheese to maximize crisp edges and a bubbly topping.
- → Can I use different cheeses for topping?
Yes, try mozzarella or pepper jack for varied flavor. Cheddar delivers a classic taste but swaps are easy.
- → Are these potato bombs gluten-free?
The dish is gluten-free as written. Double-check cheese labels to ensure no added gluten ingredients.
- → What are good dipping options?
Sour cream or Greek yogurt complement the potatoes well. Add herbs or hot sauce for extra flavor.
- → Can I prepare smashed potatoes in advance?
You can boil and smash the potatoes ahead, then roast and add toppings just before serving for freshness.