# 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 It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Place potatoes in a large pot and cover with cold water, adding a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes until fork-tender. Drain and let 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 with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss gently to coat the surfaces evenly.
05 - Roast in oven for 20 to 25 minutes, turning potatoes once halfway through, until golden brown and crispy along the edges.
06 - Remove potatoes from the oven. Sprinkle shredded cheddar cheese and sliced green onions evenly over the potatoes. Return to oven for 3 to 5 minutes, until cheese is melted and bubbly.
07 - Remove from oven and garnish with chopped parsley, if using. Serve hot.
