Name: Smashed Green Onion Potato Bombs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 pounds baby Yukon Gold or red potatoes; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 3/4 cup shredded cheddar cheese; 4 green onions, finely sliced; 2 tablespoons chopped fresh parsley (optional)

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Introduction

Smashed Green Onion Potato Bombs are a crispy, cheesy twist on classic roasted potatoes. These bite-sized treats combine tender baby potatoes with flavorful seasonings, melted cheddar cheese, and fresh green onions for a delightful snack or side dish.

A white plate holds five crispy smashed potatoes arranged loosely in a circle. Each potato has a rough, golden brown base with uneven edges, topped with a bright layer of melted cheddar cheese that looks soft and gooey. Scattered thin slices of green onions rest on the cheese, adding fresh green color contrast. The potatoes have a rustic, slightly grainy texture with spots of darker brown from roasting. The entire scene is lit with natural sunlight, casting soft shadows and highlighting the textures clearly. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds baby Yukon Gold or red potatoes
3 tablespoons olive oil

1 teaspoon garlic powder
1/2 teaspoon smoked paprika

1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

3/4 cup shredded cheddar cheese
4 green onions, finely sliced
2 tablespoons chopped fresh parsley

Instructions

Step 1: Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
Step 2: Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil, then reduce to a simmer. Cook for 15 to 20 minutes until the potatoes are fork-tender. Drain and let cool for 3 minutes.
Step 3: Arrange the potatoes on the prepared baking sheet. Using a potato masher or the bottom of a flat glass, gently press each potato until it is about 1/2-inch thick.

Step 4: Drizzle the smashed potatoes evenly with olive oil. Sprinkle garlic powder, smoked paprika, sea salt, and black pepper over them. Toss gently to coat all the potatoes in the seasonings and oil.
Step 5: Roast the potatoes in the oven for 20 to 25 minutes. Turn them once halfway through cooking to ensure they crisp up evenly and develop golden edges.
Step 6: Remove the potatoes from the oven and sprinkle shredded cheddar cheese and sliced green onions on top. Return to the oven for another 3 to 5 minutes until the cheese is melted and bubbly.

Step 7: Garnish with chopped fresh parsley if desired. Serve the potato bombs hot for the best flavor and texture.

Tips & Variations

For extra crispiness, place the potatoes on a wire rack set over the baking sheet before roasting.
Swap cheddar for mozzarella or pepper jack cheese for a different flavor profile.

Add a pinch of cayenne pepper or chili flakes to the seasoning mix for a spicy kick.
Use fresh herbs like thyme or rosemary instead of parsley to vary the aroma and taste.

Storage

Store any leftover smashed potato bombs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for about 10 minutes to restore their crispness. Avoid microwaving, as it can make them soggy.

How to Serve

The image shows five crispy smashed potatoes on a white round plate, each potato with a browned and crunchy bottom layer, soft mashed yellow potato middle, and topped with shredded bright orange cheddar cheese. Small pieces of chopped green onions are scattered over the potatoes, adding a fresh green color. The potatoes have a slightly rough, uneven surface with bits of seasoning visible. The plate is placed on a white marbled texture, and warm natural light highlights the textures and colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

This recipe works best with waxy potatoes like Yukon Gold or red potatoes because they hold their shape well when boiled and smashed. Russet potatoes are starchier and may become too soft or fall apart.

Can I prepare these ahead of time?

You can boil and smash the potatoes a few hours in advance, then keep them covered in the fridge. Season and bake just before serving to maintain their crispy texture and fresh flavor.