# 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)
# Step-by-Step:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease to prevent sticking.
02 - Fill a large pot with cold water to cover the baby potatoes. Add a pinch of salt, bring to a boil, and simmer for 15–20 minutes until fork-tender. Drain well and let cool for 3 minutes.
03 - Arrange drained potatoes on the prepared baking sheet. Gently smash each to approximately 1/2-inch thickness using a flat-bottomed glass or potato masher.
04 - Drizzle smashed potatoes evenly with olive oil and sprinkle garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to coat each potato.
05 - Roast potatoes for 20–25 minutes at 425°F, flipping once halfway through, until crisp and golden on the edges.
06 - Remove from oven. Sprinkle shredded cheddar cheese and sliced green onions over the hot potatoes. Return to oven for 3–5 minutes until cheese melts and becomes bubbly.
07 - Garnish with chopped parsley if desired. Serve immediately while hot.
