Save to Pinterest 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 fun family night, and everyone loved the crispy edges and gooey cheese. They're quick to prep and always disappear fast.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Baby potatoes (Yukon Gold or red): 1.5 lbs (700 g)
- 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, finely sliced: 4
- Chopped fresh parsley (optional): 2 tbsp
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prepare oven and sheet:
- 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.
- Finish and serve:
- Garnish with chopped parsley, if desired. Serve hot.
Save to Pinterest 
Save to Pinterest Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
My family always gathers around the kitchen as these come out of the oven, ready to grab a piece before they even cool.< The cheesy aroma and crisp edges seem to bring everyone together.
Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs knife
Nutritional Information
Per serving: Calories: 260, Total Fat: 12 g, Carbohydrates: 32 g, Protein: 7 g
Allergen Information
Contains milk (cheese). Gluten-free as written. Verify cheese packaging is gluten-free.
Save to Pinterest 
Save to Pinterest Serve these hot for the best flavor. They're amazing as a side or snack for any crowd.
Recipe FAQs
- → Do I need to peel the potatoes?
No, baby potatoes can be roasted with their skins on for extra texture and flavor.
- → Can I use a different type of cheese?
Yes, substitute cheddar with mozzarella, pepper jack, or any cheese that melts well.
- → How do I make potatoes extra crispy?
Broil for 1–2 minutes after adding cheese, and be sure to coat potatoes evenly with olive oil.
- → What are some serving suggestions?
Pair with sour cream or Greek yogurt for dipping, or serve as a flavorful side dish for any meal.
- → Are these suitable for a gluten-free diet?
Yes, all ingredients are gluten-free. Check cheese labels to confirm.
- → Can I prepare these ahead of time?
Yes, boil and smash potatoes in advance, then roast and add toppings when ready to serve.
