Smashed Green Onion Potato Bombs (Print)
Crispy smashed potatoes with cheddar and green onions, ideal as a flavorful appetizer or side.
# Ingredients:
→ Potatoes
01 - 1.5 lbs baby potatoes (Yukon Gold or red)
→ Seasonings & Oil
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Toppings
07 - 3/4 cup shredded cheddar cheese
08 - 4 green onions, finely sliced
09 - 2 tablespoons chopped fresh parsley (optional)
# Instructions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease.
02 - In a large pot, cover potatoes with cold water and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until fork-tender. Drain and let cool for 3 minutes.
03 - Transfer potatoes to the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to about 1/2 inch thickness.
04 - Drizzle smashed potatoes evenly with olive oil. Sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to ensure even coating.
05 - Roast for 20 to 25 minutes, turning once halfway through, until edges are golden and crisp.
06 - Remove tray from oven. Top potatoes with shredded cheddar and green onions. Return to oven for 3 to 5 minutes until cheese is melted and bubbly.
07 - Garnish with chopped parsley, if desired. Serve hot.
# Pro Tips:
01 -
- Easy, requires simple ingredients
- Perfect for entertaining or weeknight dinners
02 -
- Gluten-free as written but confirm cheese labels for gluten status
- Contains dairy due to cheese topping
03 -
- Broil for 1–2 minutes after cheese for extra crispiness
- Swap cheddar for mozzarella or pepper jack for flavor variation