# Components:
→ Potatoes
01 - 1.5 pounds baby potatoes, Yukon Gold or red
→ Seasonings and 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.
02 - Place baby potatoes in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, then simmer for 15 to 20 minutes until fork-tender. Drain and cool for three minutes.
03 - Transfer cooked potatoes to the prepared baking sheet. Gently flatten each potato to 1/2-inch thickness using a potato masher or flat-bottomed glass.
04 - Drizzle smashed potatoes with olive oil. Sprinkle evenly with garlic powder, smoked paprika, sea salt, and black pepper. Toss carefully to coat all surfaces.
05 - Roast potatoes for 20 to 25 minutes, turning once halfway, until crisp and golden at the edges.
06 - Remove sheet from oven. Sprinkle shredded cheddar cheese and green onions over potatoes. Return to oven for 3 to 5 minutes until cheese melts and bubbles.
07 - Garnish with chopped parsley if desired. Serve immediately while hot.
