1. Main
  2. Dishes
  3. Smashed Green Onion Potato Bombs

Smashed Green Onion Potato Bombs

Featured in: Home Comforts

Smashed green onion potato bombs offer crisp golden edges and a tender center, finished with melted cheese and fresh green onions. Simple prep involves boiling, smashing, seasoning, and roasting baby potatoes until golden and crunchy. A final sprinkle of cheddar and oven melt rounds off the textures. These vegetarian, gluten-free bites shine as a flavorful side dish or tasty appetizer, especially when served with sour cream or yogurt. They’re easy to customize with different cheeses and herbs, making them perfect for all occasions—easy, crowd-pleasing, and utterly delicious.

Save Tell Friends Share Generate Skip to recipe
Updated on Thu, 06 Nov 2025 14:21:00 GMT
Crispy Smashed Green Onion Potato Bombs topped with melted cheese and fresh herbs. Save
Crispy Smashed Green Onion Potato Bombs topped with melted cheese and fresh herbs. | snacksplat.com

Crispy, golden smashed potatoes loaded with green onions and cheese make these Smashed Green Onion Potato Bombs the ultimate appetizer or side dish. Each bite is savory and comforting, sure to be a crowd-pleaser at any gathering.

I first made these for a weekend barbecue with friends, and they disappeared faster than anything else on the table. Their crunchy edges and cheesy topping truly bring warmth to any meal.

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

Prepare oven and baking sheet:
Preheat oven to 425°F (220°C). Line baking sheet with parchment paper or lightly grease.
Boil potatoes:
In large pot, cover potatoes with cold water and add a pinch of salt. Bring to boil, then simmer for 15–20 minutes until fork-tender. Drain and let cool for 3 minutes.
Smash potatoes:
Place potatoes on prepared baking sheet. Use flat-bottomed glass or potato masher to gently smash each potato to about 1/2 inch thickness.
Season and coat:
Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to coat.
Roast:
Roast for 20–25 minutes, turning once halfway through, until golden and crispy around edges.
Add cheese and onions:
Remove from oven. Sprinkle shredded cheddar and green onions evenly over potatoes. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
Garnish and serve:
Garnish with chopped parsley if desired. Serve hot.
Save
| snacksplat.com

My kids get excited every time these hit the dinner table. They love customizing theirs with extra cheese and a sprinkle of fresh parsley.

Required Tools

Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs knife

Allergen Information

Contains milk (cheese). Gluten-free as written, but always confirm your cheese labels before preparing.

Nutritional Information

Per serving: Calories 260, Total Fat 12 g, Carbohydrates 32 g, Protein 7 g

Golden-brown Smashed Green Onion Potato Bombs, perfect for appetizers or family gatherings. Save
Golden-brown Smashed Green Onion Potato Bombs, perfect for appetizers or family gatherings. | snacksplat.com

These potato bombs are best served hot for ultimate crispiness. Enjoy every cheesy bite!

Smashed Green Onion Potato Bombs

Crispy potatoes topped with cheese and green onions make a savory appetizer or side for any gathering.

Prep duration
15 min
Kitchen time
40 min
Complete duration
55 min
Created by Katie Miller


Skill level Easy

Heritage American

Output 4 Portions

Nutrition Labels Meat-free, No gluten

What you'll need

Potatoes

01 1.5 pounds baby potatoes (Yukon Gold or red)

Seasonings & Oil

01 3 tablespoons olive oil
02 1 teaspoon garlic powder
03 1/2 teaspoon smoked paprika
04 1/2 teaspoon sea salt
05 1/4 teaspoon freshly ground black pepper

Toppings

01 3/4 cup shredded cheddar cheese
02 4 green onions, finely sliced
03 2 tablespoons chopped fresh parsley (optional)

Method

Step 01

Prepare Oven: Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.

Step 02

Boil Potatoes: Place baby potatoes in a large pot and cover with cold water, adding a pinch of salt. Bring to a boil, then simmer for 15–20 minutes until potatoes are fork-tender. Drain well and allow to cool for 3 minutes.

Step 03

Smash Potatoes: Arrange the drained potatoes on the prepared baking sheet. Using a potato masher or flat-bottomed glass, gently flatten each potato to approximately 1/2 inch thick.

Step 04

Season Potatoes: Drizzle smashed potatoes evenly with olive oil. Sprinkle garlic powder, smoked paprika, sea salt, and black pepper over the potatoes. Toss gently to ensure thorough coating.

Step 05

Roast Potatoes: Place the baking sheet in the oven and roast for 20–25 minutes, turning potatoes once halfway through, until edges are golden and crisp.

Step 06

Add Cheese and Onions: Remove potatoes from the oven. Sprinkle shredded cheddar cheese and sliced green onions evenly atop the potatoes. Return to the oven for 3–5 minutes, until cheese is melted and bubbly.

Step 07

Garnish and Serve: Garnish hot potatoes with chopped fresh parsley, if desired. Serve immediately.

Kitchen tools

  • Large pot
  • Baking sheet
  • Parchment paper
  • Potato masher or flat-bottomed glass
  • Chef's knife

Allergy details

Always review ingredients for potential allergens and seek professional medical guidance if uncertain.
  • Contains milk (cheese). Gluten-free as written; verify cheese labels for gluten-free compliance.

Nutrient breakdown (each portion)

Numbers shown are estimates only - please consult healthcare providers for specific advice.
  • Energy: 260
  • Fats: 12 g
  • Carbohydrates: 32 g
  • Proteins: 7 g