Save Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
I love making these potato bombs for gatherings: people always devour them, and they are simple to prepare while wowing guests with their crispy edges and gooey cheese.
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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
- 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)
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Instructions
- 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 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 potatoes:
- Place potatoes on the 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 until crispy:
- Roast for 20–25 minutes, turning once halfway through, until golden and crispy around the edges.
- Add toppings:
- Remove from oven. Sprinkle cheddar and green onions over potatoes. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with parsley if desired. Serve hot.
Save These crispy smashed potatoes quickly became a family favorite, often requested for holiday gatherings and cozy dinner nights.
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Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chef's knife
Nutritional Information (per serving)
Calories: 260, Total Fat: 12 g, Carbohydrates: 32 g, Protein: 7 g
Serving Suggestions
Serve hot, paired with sour cream or Greek yogurt for dipping. Try swapping cheddar for mozzarella or pepper jack for a different flavor twist.
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Serve immediately for ultimate crispiness and enjoy every cheesy bite!
Recipe FAQ
- → What potatoes work best for this dish?
Baby Yukon Gold or red varieties are ideal as they roast evenly and yield tender, crisp results.
- → How do I achieve maximum crispiness?
Roast smashed potatoes at high heat and broil briefly after adding cheese for extra golden edges.
- → Can I use different cheeses?
Absolutely! Mozzarella or pepper jack offer tasty variations and melt well atop the potatoes.
- → Is this suitable for gluten-free diets?
Yes, these ingredients are naturally gluten-free—just check cheese labels for added assurance.
- → What can I serve with these?
Sour cream or Greek yogurt make excellent dips. These pair well with salads or grilled mains.
- → Can I make them ahead?
Cooked potatoes can be smashed and seasoned ahead. Roast and garnish just before serving for best texture.
