Pin Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
I made these for a family gathering, and everyone loved the crisp edges and gooey cheese. They disappeared so fast that I had to make a second batch!
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
- Shredded cheddar cheese: 3/4 cup (75 g)
- Green onions: 4, finely sliced
- Fresh parsley (optional): 2 tbsp, chopped
Instructions
- Prepare the oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cook 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 15–20 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 20–25 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.
Pin 
Pin 
My kids always ask for these potato bombs during holiday dinners, and they love helping to smash the potatoes for extra crunch.
Required Tools
Large pot, baking sheet, parchment paper, potato masher or flat-bottomed glass, chefs knife
Allergen Information
Contains milk (cheese). Recipe is gluten-free as written. Check cheese labels for gluten-free assurance.
Nutritional Information
Per serving: 260 calories, 12 g total fat, 32 g carbohydrates, 7 g protein.
Pin 
Pin Serve these hot with a dollop of sour cream for the perfect finishing touch. The combination of crispy potatoes and melty cheese is always a crowd favorite.
Recipe Questions & Answers
- → What type of potatoes works best?
Baby Yukon Gold or red potatoes provide the ideal texture and flavor for smashing and roasting.
- → How can I make the potatoes extra crispy?
Roast until golden, then broil for 1-2 minutes after adding cheese for an extra crisp finish.
- → Can I use other types of cheese?
Yes, mozzarella or pepper jack are tasty alternatives to cheddar for a flavor twist.
- → Is this dish gluten-free?
Yes, as written. Always check cheese labels to confirm they are certified gluten-free.
- → What sauces pair well for dipping?
Sour cream or Greek yogurt are excellent choices that complement the savory flavors.
- → Are the potatoes suitable for meal prep?
Yes, you can prepare the potatoes ahead and reheat or broil just before serving for best texture.