# Components:
→ 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)
# Method Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - In a large pot, cover baby potatoes with cold water and add a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes until potatoes are fork-tender. Drain well and allow to cool for 3 minutes.
03 - Transfer potatoes onto the prepared baking sheet. Use a potato masher or flat-bottomed glass to gently smash each potato until about 1/2 inch thick.
04 - Drizzle smashed potatoes evenly with olive oil. Sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to coat the surfaces.
05 - Place baking sheet in the oven and roast for 20 to 25 minutes, turning potatoes once halfway through, until golden brown and crispy at the edges.
06 - Remove potatoes from oven. Sprinkle shredded cheddar cheese and finely sliced green onions over each potato. Return to oven for 3 to 5 minutes, until cheese is melted and bubbling.
07 - Garnish hot potatoes with chopped parsley, if desired. Serve immediately.
