Save Crispy, golden smashed potatoes loaded with green onions and cheese are the perfect addition to any spread. Whether you feature them as an appetizer or a side dish, these potato bombs disappear quickly due to their irresistible flavor and texture.
I first served this recipe at a weekend gathering, and the entire tray vanished before I could even grab a second helping. They quickly became a requested favorite with family and friends because the flavor is simply unbeatable.
Ingredients
- Baby potatoes: 1.5 lbs (700 g) Yukon Gold or red, ideal for texture
- Olive oil: 3 tbsp, for roasting and crisping
- Garlic powder: 1 tsp, for savory depth
- Smoked paprika: 1/2 tsp, adds subtle smoky flavor
- Sea salt: 1/2 tsp, to enhance taste
- Black pepper: 1/4 tsp, freshly ground
- Cheddar cheese: 3/4 cup (75 g) shredded, for melty richness
- Green onions: 4, finely sliced to brighten the dish
- Fresh parsley (optional): 2 tbsp, chopped for garnish
Instructions
- Prep and Preheat:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
- Boil Potatoes:
- In a large pot, cover potatoes with cold water and a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes until fork-tender. Drain and let cool for 3 minutes.
- Smash Potatoes:
- Place potatoes on the prepared baking sheet. Gently smash each potato to about 1/2-inch thickness using a flat-bottomed glass or potato masher.
- Season:
- Drizzle smashed potatoes with olive oil. Sprinkle garlic powder, smoked paprika, sea salt, and black pepper over, then toss gently to coat.
- Roast:
- Roast for 20 to 25 minutes, turning once halfway, until golden and crispy around the edges.
- Add Cheese & Green Onions:
- Remove from oven. Sprinkle cheddar and green onions evenly, then return to the oven for 3 to 5 minutes until cheese is melted and bubbly.
- Garnish and Serve:
- Top with fresh parsley if desired. Serve hot.
Save 
Save This dish has become a family tradition during holidays and cookouts. Young ones especially enjoy smashing the potatoes and waiting for the cheese to bubble in the oven.
Required Tools
Large pot, baking sheet, parchment paper, potato masher or flat-bottomed glass, chefs knife
Allergen Information
Contains milk from the cheese. The recipe is naturally gluten-free if your cheese is certified gluten-free.
Nutritional Information
Per serving: 260 calories, 12 g total fat, 32 g carbohydrates, 7 g protein
Save 
Save Serve these potato bombs hot right out of the oven with your favorite dipping sauce. They pair perfectly with casual meals or festive gatherings for maximum enjoyment.
Kitchen Guide
- → What type of potatoes works best?
Baby Yukon Gold or red potatoes are ideal because they smash easily and get crispy edges.
- → How do I make the potatoes extra crispy?
Broil them for 1–2 minutes after adding cheese for a crunchy texture without overcooking.
- → Can I substitute the cheese?
Yes, try mozzarella or pepper jack for different flavor profiles and melting qualities.
- → Is the dish gluten-free?
Yes, as written with gluten-free cheese, the dish is suitable for gluten-free diets.
- → What dips pair well?
Sour cream, Greek yogurt, or spicy aioli complement the flavors and add creamy contrast.
- → Do I need to peel the potatoes?
No, leave skins on for texture and nutrition; just wash thoroughly before boiling.