# Components:
→ Potatoes
01 - 1.5 lbs 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 - Set oven temperature to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Cover potatoes with cold water in a large pot, adding a pinch of salt. Bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain and allow to cool for 3 minutes.
03 - Arrange potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, press each potato to approximately 1/2-inch thickness.
04 - Drizzle smashed potatoes evenly with olive oil. Sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to ensure uniform coating.
05 - Place potatoes in the oven and roast for 20–25 minutes, turning once midway, until golden and crisp around the edges.
06 - Remove potatoes from the oven. Distribute shredded cheddar cheese and sliced green onions evenly over the potatoes. Return to the oven for 3–5 minutes, just until cheese is melted and bubbling.
07 - Finish with a sprinkling of chopped fresh parsley, if desired. Serve immediately while hot.
