# 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 - 0.5 teaspoon smoked paprika
05 - 0.5 teaspoon sea salt
06 - 0.25 teaspoon freshly ground black pepper
→ Toppings
07 - 0.75 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.
02 - Place potatoes in a large pot covered with cold water and a pinch of salt. Boil, then simmer 15–20 minutes until fork-tender. Drain and let cool for 3 minutes.
03 - Arrange potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently flatten each potato to approximately 0.5-inch thick.
04 - Drizzle smashed potatoes with olive oil. Evenly sprinkle garlic powder, smoked paprika, salt, and pepper. Gently toss to coat.
05 - Roast 20–25 minutes, turning once halfway through, until potatoes are golden and crisp at the edges.
06 - Remove potatoes from oven. Evenly scatter shredded cheddar cheese and sliced green onions over the potatoes. Return to oven for 3–5 minutes, until cheese is melted and bubbling.
07 - Garnish with chopped parsley if desired. Serve hot.
