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Deliciously crispy smashed potatoes served with herbs and seasoning.

Potato and Cheese Bombs

Delicious, crispy potato and cheese bites that are easy to make and perfect for family dinners or snacks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bombs
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 2 lbs baby potatoes or Yukon gold potatoes, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste Salt and black pepper, to taste
For the cheese topping
  • 1½ cups shredded mozzarella or cheddar cheese
  • ½ cup grated Parmesan cheese
For the garlic butter
  • 4 tablespoons butter, melted Unsalted butter helps control salt
  • 3 cloves garlic, minced Fresh garlic = bigger flavor
For finishing
  • Fresh parsley, chopped Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet.
  2. Boil potatoes until tender, about 15–20 minutes; a fork should glide through. Drain and let cool just enough to handle.
  3. Lightly smash each potato with the bottom of a glass or fork to increase surface area.
  4. Toss the smashed potatoes with olive oil, salt, and pepper.
Cooking
  1. Spread the potatoes on the baking sheet and roast for about 30 minutes, flipping halfway until golden and crispy.
  2. In the last 3–5 minutes, scatter shredded cheese over the potatoes to melt.
Garlic Butter
  1. Melt butter and stir in minced garlic, paprika, garlic powder, and a pinch of salt. Let sit for a minute.
Finishing Touches
  1. Brush the potatoes with garlic butter, then scatter Parmesan and chopped parsley on top. Serve hot.

Notes

For extra flavor, try variations such as smoked paprika or chopped chives.