If you’re looking for a fun and irresistible snack that packs a punch in both flavor and texture, the Smashed Green Onion Potato Bombs Recipe is an absolute game-changer. These crispy, golden potato bites are perfectly smashed, seasoned with a delightful blend of garlic and smoked paprika, then topped with melty cheddar cheese and fresh green onions that add a lovely brightness. Whether you’re serving them at a party, as a comforting side, or just indulging in a flavorful snack, these potato bombs are guaranteed to become your new favorite go-to treat.
Ingredients You’ll Need
All the magic behind the Smashed Green Onion Potato Bombs Recipe starts with simple yet essential ingredients. Each one brings its own unique element — from the creamy texture of Yukon Gold potatoes to the sharpness of garlic powder and the freshness of green onions — making every bite a symphony of flavors.
- Baby potatoes (Yukon Gold or red, 1.5 pounds): Choose these for their creamy inside and tender skin, perfect for smashing without falling apart.
- Olive oil (3 tablespoons): Helps achieve that irresistible crispy crust while adding richness.
- Garlic powder (1 teaspoon): Infuses a robust but gentle garlicky flavor without overpowering.
- Smoked paprika (1/2 teaspoon): Brings a subtle, smoky warmth and beautiful color.
- Sea salt (1/2 teaspoon): Enhances all the natural flavors perfectly.
- Freshly ground black pepper (1/4 teaspoon): Adds a light kick that lifts the entire dish.
- Shredded cheddar cheese (3/4 cup): Melts beautifully to create gooey, cheesy pockets on top.
- Green onions (4, finely sliced): Deliver a fresh, crisp, oniony bite that contrasts the potatoes wonderfully.
- Fresh parsley, chopped (2 tablespoons, optional): A bright garnish that adds freshness and a pop of color.
How to Make Smashed Green Onion Potato Bombs Recipe
Step 1: Oven Preparation
Preheat your oven to 425°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it. A hot oven ensures those potato bombs crisp up beautifully, so don’t skip this step!
Step 2: Boiling Potatoes
Place your baby potatoes in a large pot and cover them with cold water, adding just a pinch of salt. Bring to a boil, then reduce the heat and let them simmer gently for 15 to 20 minutes until they’re tender enough to be pierced easily with a fork. Don’t overcook — you want them soft but intact.
Step 3: Smashing Potatoes
Once slightly cooled for about 3 minutes, arrange the potatoes on your prepared baking sheet. Using a potato masher or the bottom of a flat glass, gently press down on each potato until it’s about half an inch thick. This smashing process is what creates that perfect crispy edge while maintaining a soft center.
Step 4: Seasoning Potatoes
Drizzle the olive oil over all the smashed potatoes. Sprinkle garlic powder, smoked paprika, sea salt, and black pepper evenly across them. Toss gently—or use your hands—to make sure every little bite is coated with that flavorful seasoning blend.
Step 5: Roasting
Roast the potatoes in your preheated oven for 20 to 25 minutes, flipping them once halfway through. You’re looking for a gorgeous golden color and edges that are irresistibly crispy and slightly caramelized. This step is the secret behind the “bomb” texture.
Step 6: Cheese and Onion Topping
Pull the baking sheet from the oven and immediately scatter shredded cheddar cheese and finely sliced green onions over the potatoes. Return to the oven for an extra 3 to 5 minutes, allowing the cheese to melt to bubbling perfection and the green onions to soften just a touch.
Step 7: Finishing Touches
If you love a splash of freshness, sprinkle chopped parsley on top before serving. These smashed green onion potato bombs are best enjoyed straight from the oven while they’re warm, cheesy, and bursting with flavor.
How to Serve Smashed Green Onion Potato Bombs Recipe
Garnishes
Beyond parsley, a dollop of sour cream or a drizzle of spicy sriracha mayo can turn this dish into a sensational snack or appetizer. Fresh herbs like chives or cilantro work beautifully too, lending an even more vibrant finish.
Side Dishes
These potatoes are such a crowd-pleaser you can pair them with just about anything! From grilled meats and roasted veggies to a crisp salad, they add that comforting and crispy dimension that rounds out every meal.
Creative Ways to Present
For a fun presentation, serve your Smashed Green Onion Potato Bombs Recipe in small individual bowls or on a wooden board for that rustic vibe. You can even spear them with toothpicks for an easy finger food version at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover potato bombs store best in an airtight container in the refrigerator for up to 3 days. To keep their crispy texture, avoid stacking them too tightly.
Freezing
If you want to enjoy these later, allow the cooked potatoes to cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. This helps maintain their shape and texture.
Reheating
Reheat leftovers in a hot oven at 400°F for about 10 minutes to revive their crispy edges and melted cheese. Avoid microwaving, as it can make them soggy.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While Yukon Gold and red potatoes are ideal for their creamy texture and thin skins, baby russets can also work. Just be mindful of cooking times, as firmer potatoes might take a bit longer to soften.
What can I substitute for cheddar cheese?
If you prefer a different cheese, Monterey Jack, mozzarella, or even a sharp gouda will melt nicely and offer great flavor with the green onions.
Can I prepare these potatoes vegan?
Yes! Simply omit the cheese or use a plant-based cheese alternative. The seasonings and green onions still make these wonderfully flavorful and satisfying.
How spicy are these potato bombs?
This recipe is pleasantly mild with just a hint of smokiness from the paprika. You can easily add a pinch of cayenne or some chili flakes if you want to kick up the heat.
What is the best way to smash the potatoes?
Use a potato masher or the bottom of a sturdy glass to gently press down each potato. The goal is to flatten them to about half an inch thick without breaking them apart completely. This keeps the inside fluffy while creating crispy edges.
Final Thoughts
I truly think the Smashed Green Onion Potato Bombs Recipe is one of those little kitchen miracles that combines comfort, flavor, and fun all in one. It’s simple enough for weeknights yet impressive enough for guests, and every bite delivers that perfect balance of crunchy, cheesy, and fresh. Give it a try, and I promise it will be a new favorite in your recipe rotation!
Print
Smashed Green Onion Potato Bombs Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Smashed Green Onion Potato Bombs are a crispy, flavorful side dish featuring tender baby potatoes boiled and smashed, then roasted to golden perfection with a blend of garlic, smoked paprika, and olive oil. Topped with melted cheddar cheese and fresh green onions, these potato bombs make an irresistible snack or accompaniment to any meal.
Ingredients
Potatoes
- 1.5 pounds baby potatoes (Yukon Gold or red)
Seasonings & Oil
- 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
Toppings
- 3/4 cup shredded cheddar cheese
- 4 green onions, finely sliced
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Oven Preparation: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly to prevent sticking.
- Boiling Potatoes: Place the baby potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring the water to a boil, then reduce the heat and simmer the potatoes for 15 to 20 minutes until they are fork-tender. Drain the water and let the potatoes cool for about 3 minutes.
- Smashing Potatoes: Arrange the boiled potatoes on the prepared baking sheet. Using a potato masher or the flat bottom of a glass, gently press down on each potato to flatten it to about 1/2 inch thick.
- Seasoning Potatoes: Drizzle the smashed potatoes evenly with olive oil. Sprinkle garlic powder, smoked paprika, sea salt, and freshly ground black pepper over them. Toss gently to ensure each potato is well coated with the seasonings and oil.
- Roasting: Place the baking sheet in the preheated oven and roast the potatoes for 20 to 25 minutes. Remember to turn them once halfway through cooking to achieve a golden, crispy edge on both sides.
- Cheese and Onion Topping: Remove the tray from the oven carefully. Evenly distribute the shredded cheddar cheese and finely sliced green onions on top of the potatoes. Return the tray to the oven for another 3 to 5 minutes until the cheese melts and starts bubbling.
- Finishing Touches: Once out of the oven, optionally garnish the potato bombs with chopped fresh parsley. Serve them hot as a delicious side or appetizer.
Notes
- Use Yukon Gold or red baby potatoes for best texture and flavor.
- Adjust seasoning quantities to taste, especially salt and paprika for spice level.
- For extra crispiness, allow smashed potatoes to rest on the baking sheet for a few minutes before baking.
- Enjoy these potato bombs as a snack, side dish, or party appetizer.
- Fresh parsley enhances color and adds a bright flavor but is optional.
