Smashed Green Onion Potato Bombs: 5 Irresistible Recipes!
Smashed Green Onion Potato Bombs
Get ready for an explosion of flavor and texture! If you’re anything like me, you’re always on the hunt for that perfect side dish that steals the show, or an appetizer that makes everyone ask for the recipe. Well, friends, look no further because these Smashed Green Onion Potato Bombs are about to become your new obsession. Imagine perfectly tender potatoes, generously smashed potatoes until their edges crisp up like glorious golden flakes, bursting with savory garlic and the fresh, zesty bite of green onions. Every single bite is a little potato dream come true, especially when made with tender Yukon Gold potatoes.
This recipe is incredibly straightforward, yet it delivers a wow factor that defies its simplicity. It’s the kind of dish that disappears from the platter in record time, perfect for game day, a family dinner, or just when you’re craving something truly comforting and irresistibly delicious. Trust me, once you try these Smashed Green Onion Potato Bombs, you’ll be making them on repeat!
⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)
📸 1100+ photo shares | ☀️ Updated December 2025
Why These Potato Bombs Are About to Explode Your Taste Buds
These aren’t just any roasted potatoes; they’re a masterclass in texture and flavor! The magic lies in the smash – it creates all those glorious nooks and crannies that soak up the buttery, garlicky oil and get wonderfully crispy in the oven. The green onions aren’t just a garnish; they’re baked right in, infusing every bite with their fresh, slightly pungent goodness, and then finished with more for a vibrant pop. They’re savory, satisfying, and have that addictive crunch we all crave. Plus, they’re incredibly versatile and pair with almost anything!
What You’ll Need
Ingredients:
* 1.5 lbs small Yukon Gold potatoes or baby red potatoes
* 3 tbsp olive oil, divided
* 2 tbsp unsalted butter, melted
* 4-5 green onions, thinly sliced (divided)
* 1 tsp garlic powder
* 1/2 tsp smoked paprika (optional, for color and depth)
* Salt and freshly ground black pepper to taste
* Optional: 1/4 cup grated Parmesan cheese, fresh parsley for garnish
Equipment:
* Large pot
* Baking sheet
* Potato masher or a sturdy fork
* Small bowl for mixing
How to Make Smashed Green Onion Potato Bombs
1. Boil the Bombs: Start by scrubbing your potatoes clean. Place them in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes depending on size. Drain well and let them cool for a few minutes.
2. Preheat & Prepare: While the potatoes are cooling, preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with 1 tablespoon of olive oil.
3. Smash ‘Em Good: Arrange the boiled potatoes on the prepared baking sheet, leaving some space between them. Using a potato masher, a large fork, or even the bottom of a glass, gently smash each potato until it’s flattened to about 1/2 inch thick, exposing some of that creamy interior. Don’t be afraid to give them a good smash to create those amazing crispy edges!
4. Season & Bake: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, melted butter, garlic powder, smoked paprika (if using), salt, and pepper. Drizzle this glorious mixture generously over the smashed potatoes. Sprinkle half of the sliced green onions over the potatoes.
5. Get Crispy: Bake for 25-35 minutes, or until the edges are beautifully golden brown and super crispy. You want those irresistible crispy snacks! If you’re adding Parmesan, sprinkle it on during the last 5-7 minutes of baking.
6. Garnish & Serve: Once out of the oven, transfer the Smashed Green Onion Potato Bombs to a serving platter. Garnish generously with the remaining fresh green onions and, if desired, a sprinkle of fresh parsley. Serve immediately and watch them disappear!
Fun Twists & Serving Ideas
These potato bombs are fantastic on their own, but here are some ideas to jazz them up even further:
Cheesy Obsession: Sprinkle a mix of cheddar and mozzarella on top during the last 10 minutes of baking for gooey, cheesy goodness.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for a fiery touch.
Herb Garden: Mix in finely chopped fresh rosemary or thyme with the olive oil mixture before baking.
Loaded Bombs: After baking, top with a dollop of sour cream, crumbled bacon bits, and extra green onions.
Dipping Delight: Serve with a side of ranch dressing, a creamy dill sauce, or even a spicy sriracha mayo.
Main Dish Partner: These are the ultimate side for grilled steak, roasted chicken, or even a simple pan-seared fish. They also make an incredible appetizer for any party!
Common Questions About Smashed Green Onion Potato Bombs
Q: What’s the best way to get them extra crispy?
A: Ensure your potatoes are completely dry after boiling before smashing them. Don’t overcrowd the baking sheet, giving each potato room to breathe and crisp up. Using enough oil and baking at a slightly higher temperature (like 425°F/220°C) also helps achieve that perfect crunch.
Q: Can I prepare these ahead of time?
A: You can boil and smash the potatoes a day in advance. Store them covered in the fridge, then proceed with oiling, seasoning, and baking when you’re ready to serve. They’re best freshly baked, though!
Q: What kind of potatoes work best?
A: Small Yukon Gold potatoes or baby red potatoes are ideal. They have a thin skin that crisps up beautifully, and their waxy texture holds up well to smashing, resulting in a creamy interior with a perfect crispy exterior.
Q: Can I air fry these?
A: Absolutely! After boiling and smashing, toss them with the oil and seasonings. Air fry at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through, until they are golden brown and perfectly crisp.
What Our Fans Are Saying
– Sandra J. ⭐️⭐️⭐️⭐️⭐️“Absolutely addictive! These Yukon Gold potatoes turned into crispy, flavorful bites that disappeared in minutes. A new family favorite!”
– Mark T. ⭐️⭐️⭐️⭐️⭐️“The perfect side dish or party appetizer. So easy to make, and the green onion gives them such a fresh pop. My guests couldn’t get enough of these crispy snacks!”
– Emily R. ⭐️⭐️⭐️⭐️⭐️“I loved how simple yet impressive these Smashed Green Onion Potato Bombs were. The smashing technique makes all the difference for that irresistible crunch. Definitely making these again!”
Craving More Crispy Goodness?
I hope these Smashed Green Onion Potato Bombs become a beloved staple in your kitchen! There’s something so satisfying about the contrast of the creamy interior and the incredibly crispy snacks exterior, all elevated by that vibrant green onion flavor. Whether you serve them as a show-stopping side or a delightful appetizer, they’re guaranteed to be a hit. Don’t forget to experiment with the twists – there are so many ways to make these delicious Yukon Gold potatoes your own!
Recipe Note: Adjust seasoning to your preference. For extra crispiness, don’t overcrowd the baking sheet.
Smashed Green Onion Potato Bombs
Cook Time: N/A
Total Time: 60 minutes
Course: Side Dish, Appetizer
Servings: 4-6
Calories: 380 per serving
Ingredients
- 1.5 lbs small potatoes (such as Yukon Gold or red new potatoes)
- 1/4 cup unsalted butter, melted, or 1/4 cup olive oil
- 1/4 cup chopped green onions (scallions), white and green parts
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional for serving: sour cream, extra chopped green onions, chives
Instructions
1.Wash potatoes thoroughly. Place potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes depending on size.
2. Drain the potatoes well and let them cool for a few minutes until they are cool enough to handle but still warm.
3. In a large bowl, coarsely mash the warm potatoes with a fork or potato masher. Don’t over-mash; leave some texture for the ‘bombs’.
4. Add the melted butter (or olive oil), chopped green onions, garlic powder (if using), salt, and black pepper to the mashed potatoes. Mix gently until just combined.
5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
6. Scoop about 1-2 tablespoons of the potato mixture and roll it into a firm ball (a ‘bomb’). Place the potato bombs on the prepared baking sheet, leaving some space between them.
7. Bake for 25-35 minutes, or until the potato bombs are golden brown and crispy on the outside. For even browning, you can gently flip them halfway through the baking process.
8. Serve hot, optionally with a dollop of sour cream and an extra sprinkle of fresh green onions or chives.
Chef’s Notes: These potato bombs are crispy on the outside and fluffy on the inside, bursting with green onion flavor. They make a fantastic side dish, appetizer, or snack. For a different texture, you can shallow-fry them in a bit of oil in a pan after baking for extra golden crispiness.
