# Components:
→ Potatoes
01 - 1.5 lbs 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 lightly grease.
02 - In a large pot, cover potatoes with cold water and add a pinch of salt. Bring to a boil, then simmer 15–20 minutes until potatoes are fork-tender. Drain and cool for 3 minutes.
03 - Arrange potatoes on the prepared baking sheet. Gently smash each potato to approximately 1/2-inch thick using a flat-bottomed glass or potato masher.
04 - Drizzle smashed potatoes evenly with olive oil. Sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to coat.
05 - Roast in the oven for 20–25 minutes, turning once midway, until potatoes are golden and crispy around the edges.
06 - Remove tray from oven. Evenly sprinkle shredded cheddar cheese and sliced green onions over potatoes. Return to oven for 3–5 minutes, until cheese melts and becomes bubbly.
07 - Garnish with chopped fresh parsley if desired. Serve hot.
