Save Crispy, golden smashed potatoes loaded with green onions and cheese are a flavorful treat that work perfectly as an appetizer or hearty side dish. Their inviting texture and savory toppings make them a crowd-pleaser for gatherings or family meals.
I first made these for a weekend family get-together, and they disappeared in minutes. Everyone loved the crispy edges and the burst of green onion flavor.
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 (optional): 2 tbsp
Instructions
- Prep & preheat:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease.
- Boil potatoes:
- In a large pot, cover potatoes with cold water, add a pinch of salt, bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain and cool 3 minutes.
- Smash potatoes:
- Place potatoes on baking sheet. Use a flat-bottomed glass or potato masher to gently smash each to about 1/2-inch thickness.
- Season & coat:
- Drizzle 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 edges.
- Add cheese & onions:
- Remove from oven. Sprinkle cheddar and green onions evenly. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
- Garnish & serve:
- Garnish with parsley if desired. Serve hot.
Save 
Save My kids love helping smash the potatoes before baking, turning it into a fun family kitchen activity. These have become a regular request for movie night snacks!
Required Tools
Large pot, baking sheet, parchment paper (optional), potato masher or flat-bottomed glass, chefs knife.
Nutritional Information
Per serving: 260 calories, 12 g fat, 32 g carbohydrates, 7 g protein.
Allergen Information
Contains milk (cheese). Gluten-free as written if using gluten-free cheese.
Save 
Save Serve these hot and watch them vanish fast. They're guaranteed to add fun and flavor to any meal!
Recipe FAQs
- → What is the best type of potato to use?
Baby Yukon Gold or red potatoes are ideal as they have a creamy texture and crisp well when roasted.
- → How do I get extra crispy edges?
Broil the smashed potatoes for 1–2 minutes after adding cheese to achieve maximum crispiness.
- → Can I substitute the cheese?
Yes, you can use mozzarella or pepper jack for a different flavor profile if preferred.
- → Are these suitable for gluten-free diets?
Yes, this is a gluten-free option—just ensure your cheese is certified gluten-free.
- → What dips pair well with these potatoes?
Sour cream, Greek yogurt, or your favorite creamy dip complement the crispy potatoes perfectly.
- → Can I prepare the potatoes ahead of time?
You can boil and smash the potatoes in advance, then roast and add toppings before serving.