# Components:
→ Potatoes
01 - 1.5 pounds baby potatoes (Yukon Gold or red)
→ Seasonings & Oil
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Toppings
07 - 3/4 cup shredded cheddar cheese
08 - 4 green onions, finely sliced
09 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Add baby potatoes to a large pot, cover with cold water, and sprinkle with a pinch of salt. Bring water to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are fork-tender. Drain and let cool for 3 minutes.
03 - Arrange cooked potatoes evenly on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato down to about 1/2-inch thickness.
04 - Drizzle the smashed potatoes with olive oil. Sprinkle evenly with garlic powder, smoked paprika, sea salt, and black pepper. Toss lightly to coat well.
05 - Roast potatoes in the oven for 20 to 25 minutes, flipping once halfway through, until golden brown and crisp around the edges.
06 - Remove potatoes from oven. Sprinkle with shredded cheddar cheese and green onions. Return to oven and bake an additional 3 to 5 minutes until cheese melts thoroughly and bubbles.
07 - Top with chopped fresh parsley if desired. Serve immediately while hot.
