# 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)
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Place baby potatoes in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender. Drain and allow to cool for 3 minutes.
03 - Arrange the cooled potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato down to about 1/2-inch thickness.
04 - Drizzle smashed potatoes with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to ensure even coating.
05 - Roast in the oven for 20–25 minutes, turning once midway, until edges are golden and crispy.
06 - Remove baking sheet from oven. Evenly sprinkle shredded cheddar cheese and green onions over the potatoes. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
07 - Garnish with chopped fresh parsley if desired. Serve immediately while hot.
