Smashed Green Onion Potato Bombs

Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.

I first tried these smashed green onion potato bombs for a cozy family dinner and they instantly became a favorite side dish for everyone at the table.

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: 2 tbsp chopped (optional)

Instructions

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Prepare the baking sheet:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Boil the 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 minutes until fork-tender. Drain and let cool for 3 minutes.

Smash the 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 roast:

Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to coat. Roast for 20 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 minutes, until cheese is melted and bubbly.

Garnish and serve:

Garnish with chopped parsley if desired. Serve hot.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

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Every time I make these smashed potatoes, the kids love helping sprinkle on the cheese and green onions, making it a fun family kitchen moment.

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 confirm.

Nutritional Information

Per serving: 260 calories, 12 g total fat, 32 g carbohydrates, 7 g protein

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

Check price on Amazon

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Serve these potato bombs hot and enjoy the cheesy goodness with a side of sour cream or Greek yogurt. Your guests will ask for seconds!

Recipe Questions & Answers

→ What type of potatoes works best?

Baby Yukon Gold or red potatoes are recommended for their creamy texture and ease of smashing.

→ Can other cheeses be used?

Yes, mozzarella or pepper jack can replace cheddar, adding different flavor profiles and melt qualities.

→ How can extra crispiness be achieved?

Broil the potatoes for 1–2 minutes after adding cheese for a crunchier, golden finish.

→ Is this dish suitable for gluten-free diets?

Yes, it is gluten-free as written. Always check cheese labels to ensure no gluten-containing additives.

→ What is a good dipping sauce?

Sour cream or Greek yogurt makes a delicious, creamy dip to complement the cheesy potatoes.

→ Can I prepare these in advance?

Boil and smash potatoes ahead, then bake and top with cheese just before serving for best texture.