# Ingredient List:
→ Potatoes
01 - 1.5 pounds baby potatoes (Yukon Gold or red), whole
→ 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)
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with oil.
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 potatoes and let them cool for 3 minutes.
03 - Arrange potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to a thickness of about 1/2 inch.
04 - Drizzle smashed potatoes with olive oil. Evenly sprinkle garlic powder, smoked paprika, sea salt, and black pepper over the potatoes. Toss gently to coat.
05 - Roast in the oven for 20 to 25 minutes, turning once halfway through, until potatoes are golden and crispy on the edges.
06 - Remove potatoes from the oven. Sprinkle shredded cheddar cheese and sliced green onions over each potato. Return to the oven for 3 to 5 minutes, until cheese has melted and is bubbly.
07 - Finish with chopped parsley if desired. Serve immediately while hot.
