# What You Need:
→ Potatoes
01 - 1.5 pounds 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)
# How to Make:
01 - Set oven to 425°F. Line a baking sheet with parchment paper or lightly grease.
02 - Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 15 to 20 minutes until fork-tender. Drain and rest for 3 minutes.
03 - Arrange potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently smash each to approximately 1/2 inch thickness.
04 - Drizzle the smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to evenly coat.
05 - Roast potatoes for 20 to 25 minutes, turning once midway, until edges are crisp and golden.
06 - Remove from oven. Sprinkle evenly with shredded cheddar cheese and green onions. Return to oven for 3 to 5 minutes, until cheese is melted and bubbly.
07 - Garnish with chopped fresh parsley if desired. Serve hot.
