Pin Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish. These Smashed Green Onion Potato Bombs are bursting with flavor and appeal to vegetarians and gluten-free eaters alike.
I first made these potato bombs for a weekend gathering and they were gone within minutes. Their crowd-pleasing mix of crunchy edges and gooey cheese make these a go-to dish for any occasion.
Ingredients
- Baby potatoes: 1.5 lbs (700 g), Yukon Gold or red
- 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: 4, finely sliced
- Chopped fresh parsley: 2 tbsp, optional
Instructions
- Preheat and prepare baking sheet:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cook 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 to 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 potatoes:
- Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to coat.
- Roast:
- Roast for 20 to 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 to 5 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with chopped parsley, if desired. Serve hot.
Pin 
Pin My family loves gathering around the table to share these potato bombs straight from the sheet pan. It always sparks a cheerful moment and brings everyone together.
Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs knife
Allergen Information
Contains milk (cheese). Recipe is gluten-free as written. Always check cheese labels to confirm gluten-free status.
Nutritional Information (per serving)
Calories: 260. Total Fat: 12 g. Carbohydrates: 32 g. Protein: 7 g.
Pin 
Pin Grab a fork and enjoy these potato bombs piping hot. Their crispy edges and cheesy goodness make them a true comfort classic.
Recipe Q&A
- → How do I ensure potatoes get crispy?
Roasting at high temperature and generously coating the smashed potatoes with olive oil helps achieve crispy edges.
- → Can I use different types of cheese?
Yes, swap cheddar for mozzarella or pepper jack to vary flavor and texture as desired.
- → Is this dish gluten-free?
Absolutely, this can be enjoyed gluten-free when using certified gluten-free cheese varieties.
- → What potatoes work best?
Baby Yukon Gold or red potatoes are ideal—they roast evenly and smash easily for a tender interior.
- → How do I serve these potato bombs?
Serve hot with toppings like sour cream, Greek yogurt, or extra sliced green onions for bright flavor.