# Components:
→ Potatoes
01 - 1.5 pounds baby potatoes, preferably 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 the oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Fill a large pot with cold water, add baby potatoes and a pinch of salt, and bring to a boil. Simmer for 15 to 20 minutes until potatoes are fork-tender. Drain and allow to cool for 3 minutes.
03 - Transfer potatoes to the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to approximately 1/2-inch thickness.
04 - Drizzle smashed potatoes with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Gently toss to coat evenly.
05 - Place baking sheet in the oven and roast for 20 to 25 minutes, turning once halfway, until potatoes are crisp and golden at the edges.
06 - Remove baking sheet from oven and sprinkle shredded cheddar cheese and sliced green onions evenly over potatoes. Return to oven for 3 to 5 minutes until cheese is melted and bubbling.
07 - Garnish hot potatoes with chopped parsley, if desired. Serve immediately.
