Crispy Potato & Cheese Bombs with Garlic Butter

There is something irresistibly comforting about crispy potatoes paired with melted cheese, and these potato and cheese bombs deliver that satisfaction in every bite. Golden on the outside, fluffy on the inside, and finished with rich garlic butter, they strike the perfect balance between crunchy, creamy, and savory.

This recipe starts with tender potatoes that are lightly smashed to create extra surface area for crisping. Roasting them at high heat ensures deeply golden edges, while the centers stay soft and pillowy. Once the cheese is added, it melts into the crevices, creating pockets of gooey goodness that make these bites impossible to resist.

The garlic butter brushed on at the end elevates the entire dish. Fresh garlic, warm butter, and a touch of seasoning soak into the hot potatoes, adding aroma and richness that feels indulgent but simple. A final sprinkle of parsley brings freshness and color.

Perfect as an appetizer, side dish, or snack, these potato bombs are a crowd-pleaser for family dinners, parties, or game day spreads. Serve them hot, straight from the oven, and watch them disappear fast.

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

2 lbs baby potatoes or Yukon gold potatoes, peeled
1½ cups shredded mozzarella or cheddar cheese
½ cup grated Parmesan cheese
4 tablespoons butter, melted
3 cloves garlic, minced
1 teaspoon paprika
½ teaspoon garlic powder
Salt and black pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped, for garnish

Instructions

Preheat the oven to 425°F (220°C).
Boil the potatoes in well-salted water for about 15 minutes, until fork-tender. Drain thoroughly.
Arrange potatoes on a baking sheet and gently smash each one with the bottom of a glass, keeping them intact.
Drizzle potatoes with olive oil and season with salt, black pepper, paprika, and garlic powder.
Roast for 20 minutes, until the edges begin to crisp and turn golden.
Remove from the oven and sprinkle mozzarella or cheddar and Parmesan evenly over the potatoes.
Return to the oven and bake for another 8–10 minutes, until the cheese is melted and lightly golden.
In a small bowl, mix the melted butter with minced garlic.
Brush the garlic butter generously over the hot potatoes.
Garnish with chopped parsley and serve immediately.

Variations

Use pepper jack or smoked gouda for a bolder cheese flavor.
Add a pinch of chili flakes to the garlic butter for heat.
Sprinkle cooked bacon bits over the cheese before the final bake.
Finish with a dusting of grated Parmesan right before serving for extra savoriness.

Tips

Dry the potatoes well after boiling to ensure maximum crispiness.
Do not overcrowd the baking sheet; space helps them brown properly.
Broil for the last 2–3 minutes if you want extra crunch.
Serve immediately, as these are best enjoyed hot and melty.