# Components:
→ Potatoes
01 - 1.5 pounds baby potatoes (Yukon Gold or red), whole
→ 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 fresh parsley, chopped (optional)
# Preparation Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or grease lightly.
02 - In a large pot, cover potatoes with cold water and add a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes until fork-tender. Drain and allow to cool for 3 minutes.
03 - Arrange potatoes on prepared baking sheet. Flatten each using a potato masher or flat-bottom glass until they reach about 1/2-inch thickness.
04 - Drizzle olive oil over smashed potatoes. Sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to ensure even coating.
05 - Roast potatoes in oven for 20 to 25 minutes, turning once halfway, until edges are golden and crisp.
06 - Remove potatoes from oven. Distribute shredded cheddar and sliced green onions evenly over potatoes. Return to oven for 3 to 5 minutes until cheese melts and bubbles.
07 - Garnish with chopped parsley if preferred. Serve hot immediately.
