# Components:
→ Potatoes
01 - 1.5 lbs baby potatoes (Yukon Gold or red), whole
→ 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)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - In a large pot, cover baby potatoes with cold water. Add a pinch of salt and bring to a boil. Lower heat and simmer for 15 to 20 minutes, or until potatoes are fork-tender. Drain and let cool for 3 minutes.
03 - Arrange cooked potatoes on prepared baking sheet. Using a flat-bottomed glass or potato masher, gently smash each potato to a thickness of approximately 1/2 inch.
04 - Drizzle smashed potatoes with olive oil. Evenly sprinkle garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to coat each potato.
05 - Place seasoned potatoes in oven and roast for 20 to 25 minutes, turning once halfway through, until golden and crispy at the edges.
06 - Remove baking sheet from oven. Sprinkle shredded cheddar cheese and sliced green onions over potatoes. Return to oven and bake for 3 to 5 minutes, until cheese melts and bubbles.
07 - Remove from oven and garnish with chopped parsley as desired. Serve potatoes hot.
