# Components:
→ Main
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 lightly grease it.
02 - In a large pot, cover potatoes with cold water and add a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes until fork-tender. Drain and allow potatoes to cool for 3 minutes.
03 - Arrange potatoes on the prepared baking sheet. Using a potato masher or flat-bottomed glass, press each potato gently to approximately 1/2-inch thickness.
04 - Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to thoroughly coat.
05 - Roast for 20 to 25 minutes, turning potatoes once halfway through, until edges become golden and crisp.
06 - Remove baking sheet from oven. Scatter shredded cheddar and sliced green onions evenly atop potatoes. Return to oven for 3 to 5 minutes, until cheese is melted and bubbling.
07 - Finish with parsley if desired. Serve hot.
