# What you'll need:
→ 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 - Preheat oven to 425°F. Line a baking sheet with parchment paper or grease lightly.
02 - Cover potatoes with cold water in a large pot, add a pinch of salt, bring to a boil, then simmer 15–20 minutes until fork-tender. Drain and cool for 3 minutes.
03 - Arrange potatoes on 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. Sprinkle garlic powder, smoked paprika, salt, and pepper evenly. Toss gently to coat.
05 - Roast in the oven for 20–25 minutes, flipping once halfway, until potatoes are golden and crisp on the edges.
06 - Remove tray from oven. Sprinkle shredded cheddar and sliced green onions over hot potatoes. Return to oven 3–5 minutes, until cheese is melted and bubbling.
07 - Garnish with chopped parsley if desired. Serve immediately while hot.
