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
Scale
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.
