Begin by placing mini potatoes in a large pot and covering them with cold water. Add a generous pinch of salt and bring the water to a boil over medium-high heat. Allow the potatoes to cook for about 15 minutes or until fork-tender. Once ready, drain them and let them cool for a few minutes to avoid burns during the smashing phase.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Transfer the boiled mini potatoes to the baking sheet, ensuring they have enough space. Using a sturdy spatula or the bottom of a glass, gently smash each potato until they are flattened but still intact. Aim for a thickness of about half an inch to achieve that perfect crispy texture.

Drizzle a generous amount of olive oil over each smashed potato, making sure to coat them evenly for that delightful crunch. Then, season the potatoes liberally with salt and freshly cracked black pepper for added flavor. Pop them in the preheated oven and bake for about 20 minutes, or until the edges are golden brown and crispy, signaling that they are ready for the next step.

Once the potatoes are beautifully golden, take them out of the oven, and sprinkle a generous amount of cheddar cheese over each smashed potato. This will add creamy richness to your crispy smashed potatoes. Return the tray to the oven and bake for an additional 5 to 10 minutes, until the cheese is melted and bubbling, creating a deliciously gooey topping.

As soon as the cheese is melted and bubbly, remove the crispy smashed potatoes from the oven. For a fresh pop of flavor, top each potato with finely chopped green onions just before serving. These delightful bites are perfect for your St Patrick's Day party food snacks spread, and they are best served warm for that ultimate comfort food experience.