Pin Crispy, golden smashed potatoes loaded with green onions and cheese, perfect as an appetizer or side dish.
I first made these for a family gathering. They disappeared fast! Everyone loved customizing their own with extra cheese or parsley. The green onion adds a punch that keeps each bite bright and delicious.
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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
- Black Pepper: 1/4 tsp freshly ground
- Cheddar Cheese: 3/4 cup (75 g) shredded
- Green Onions: 4, finely sliced
- Fresh Parsley: 2 tbsp chopped (optional)
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Instructions
- Prep Oven and Pan:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
- Boil Potatoes:
- Cover potatoes with cold water in a large pot and add a pinch of salt. Bring to a boil, then simmer 15–20 minutes until fork-tender. Drain and let cool 3 minutes.
- Smash Potatoes:
- Place potatoes on the baking sheet. Smash each to about 1/2-inch thickness using a flat-bottomed glass or masher.
- Season:
- Drizzle smashed potatoes with olive oil. Sprinkle garlic powder, smoked paprika, salt, and pepper. Toss gently to coat.
- Roast:
- Roast for 20–25 minutes, turning once halfway, until golden and crispy at the edges.
- Add Cheese and Onions:
- Sprinkle cheddar cheese and green onions evenly over the potatoes. Return to oven for 3–5 minutes until cheese is melted and bubbly.
- Garnish and Serve:
- Top with parsley, if desired. Serve hot.
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These are a hit with my kids, especially when they get to sprinkle on extra cheese. If you have a big crowd, make two batches as they never last!
Required Tools
Large pot, baking sheet, potato masher or flat-bottomed glass, parchment paper (optional), chef's knife
Allergen Information
Contains milk (cheese). Completely gluten-free as written; always check cheese packaging to ensure no gluten ingredients.
Nutritional Information
Per serving: 260 calories, 12 g total fat, 32 g carbohydrates, 7 g protein
Pin 
Pin Serve these piping hot with a side of sour cream or Greek yogurt for dipping. They're irresistible every time!
Recipe FAQ
- → Can I use other types of potatoes?
Yes, Yukon Gold or red baby potatoes work best for texture, but small russets can also be substituted.
- → Which cheese can replace cheddar?
Mozzarella, pepper jack, or a cheese blend can be used to add different flavors or enhance gooeyness.
- → How do I make the potatoes extra crispy?
Broil the potatoes for 1–2 minutes after adding the cheese to achieve an ultra-crispy finish.
- → Is this dish gluten-free?
Yes, it is naturally gluten-free, but always check cheese labels to ensure no hidden gluten ingredients.
- → What dips pair well with these potatoes?
Sour cream, Greek yogurt, or ranch dressing all make great accompaniments for dipping and added flavor.
- → Can leftovers be reheated?
Yes, reheat in the oven or air fryer for best crispiness. Microwave reheating may soften the potatoes.
