# Components:
→ Potatoes
01 - 1.5 pounds baby potatoes, preferably Yukon Gold or red
→ Seasonings and 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)
# Method:
01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large pot, cover the baby potatoes with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fork-tender. Drain and allow potatoes to cool for 3 minutes.
03 - Place cooked potatoes onto the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently smash each potato to approximately 1/2-inch thickness.
04 - Drizzle olive oil over the smashed potatoes. Sprinkle evenly with garlic powder, smoked paprika, sea salt, and freshly ground black pepper. Toss lightly to coat.
05 - Roast in the oven for 20 to 25 minutes, turning once halfway through, until potatoes are golden brown and crispy at the edges.
06 - Remove baking sheet from oven. Sprinkle shredded cheddar cheese and sliced green onions evenly over the potatoes. Return to oven for 3 to 5 minutes, until cheese is fully melted and bubbling.
07 - Garnish with chopped fresh parsley if desired. Serve immediately while hot.
