# What you'll need:
→ 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)
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Place baby potatoes in a large pot and cover with cold water, adding a pinch of salt. Bring to a boil, then simmer for 15–20 minutes until potatoes are fork-tender. Drain well and allow to cool for 3 minutes.
03 - Arrange the drained potatoes on the prepared baking sheet. Using a potato masher or flat-bottomed glass, gently flatten each potato to approximately 1/2 inch thick.
04 - Drizzle smashed potatoes evenly with olive oil. Sprinkle garlic powder, smoked paprika, sea salt, and black pepper over the potatoes. Toss gently to ensure thorough coating.
05 - Place the baking sheet in the oven and roast for 20–25 minutes, turning potatoes once halfway through, until edges are golden and crisp.
06 - Remove potatoes from the oven. Sprinkle shredded cheddar cheese and sliced green onions evenly atop the potatoes. Return to the oven for 3–5 minutes, until cheese is melted and bubbly.
07 - Garnish hot potatoes with chopped fresh parsley, if desired. Serve immediately.
