# 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)
# Directions:
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 simmer for 15 to 20 minutes until the potatoes are fork-tender. Drain and let cool for 3 minutes.
03 - Arrange the cooked potatoes on the prepared baking sheet. Gently smash each potato to roughly 1/2-inch thickness using a flat-bottomed glass or potato masher.
04 - Drizzle smashed potatoes with olive oil. Sprinkle evenly with garlic powder, smoked paprika, salt, and pepper. Toss gently to coat.
05 - Roast in the oven for 20 to 25 minutes, turning potatoes once halfway through, until golden brown and crisp around the edges.
06 - Remove baking sheet from oven. Sprinkle shredded cheddar cheese and sliced green onions over the potatoes. Return sheet to oven and bake for 3 to 5 minutes, until cheese is melted and bubbling.
07 - Remove potatoes from oven and garnish with chopped parsley if desired. Serve hot.
