# 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)
# Method:
01 - Set the oven to 425°F and prepare a baking sheet with parchment paper or light greasing.
02 - Fill a large pot with cold water and add the baby potatoes along with a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes or until fork-tender. Drain and let rest for 3 minutes.
03 - Place cooked potatoes on the baking sheet. Using a flat-bottomed glass or potato masher, gently smash each potato to a thickness of approximately 1/2 inch.
04 - Drizzle olive oil over the smashed potatoes, then sprinkle evenly with garlic powder, smoked paprika, sea salt, and black pepper. Toss lightly to coat.
05 - Transfer to the oven and roast for 20 to 25 minutes, turning potatoes halfway through, until edges are golden and crisp.
06 - Remove potatoes from the oven, sprinkle shredded cheddar and green onions evenly over the top, then return to the oven for an additional 3 to 5 minutes until cheese has melted and bubbles form.
07 - Garnish with chopped parsley if desired. Serve hot.
