# 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 grease lightly.
02 - Place baby potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and 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 potato masher or flat-bottomed glass, gently smash each potato to approximately 1/2 inch thick.
04 - Drizzle with olive oil and sprinkle over garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to distribute seasonings.
05 - Roast in the oven for 20–25 minutes, turning once halfway, until golden and crispy at edges.
06 - Remove tray from oven and scatter shredded cheddar and green onions evenly on potatoes. Return to oven for 3–5 minutes until cheese is melted and bubbling.
07 - Garnish with chopped fresh parsley if desired. Serve hot.
