# 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 with oil.
02 - Place baby potatoes in a large pot and add cold water to cover. Add a pinch of salt, bring to a boil, then reduce heat and 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 about 1/2-inch thickness.
04 - Drizzle smashed potatoes evenly with olive oil. Sprinkle garlic powder, smoked paprika, sea salt, and freshly ground black pepper over the potatoes. Toss gently to coat each piece thoroughly.
05 - Roast potatoes in the oven for 20 to 25 minutes, turning once halfway through, until edges are golden brown and crispy.
06 - Remove potatoes from the oven. Evenly distribute shredded cheddar cheese and sliced green onions on top of each potato. Return to oven for 3 to 5 minutes, until cheese is fully melted and bubbling.
07 - If desired, garnish with chopped fresh parsley prior to serving. Present hot for optimal texture.
