# What you'll need:
→ Potatoes
01 - 1.5 pounds baby Yukon Gold or red potatoes
→ Seasonings & Oil
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 0.5 teaspoon smoked paprika
05 - 0.5 teaspoon sea salt
06 - 0.25 teaspoon freshly ground black pepper
→ Toppings
07 - 0.75 cup shredded cheddar cheese
08 - 4 green onions, finely sliced
09 - 2 tablespoons chopped fresh parsley (optional)
# Method:
01 - Preheat oven to 425°F. Line baking sheet with parchment paper or lightly grease.
02 - Place potatoes in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, then simmer for 15–20 minutes until fork-tender. Drain and allow to cool for 3 minutes.
03 - Arrange potatoes on prepared baking sheet. Gently smash each potato to approximately 0.5-inch thickness using a potato masher or flat-bottomed glass.
04 - Drizzle potatoes with olive oil. Sprinkle garlic powder, smoked paprika, sea salt, and black pepper over them. Toss gently to coat evenly.
05 - Roast for 20–25 minutes, turning once halfway, until edges are golden and crispy.
06 - Remove from oven, evenly sprinkle shredded cheddar and sliced green onions over potatoes. Return to oven for 3–5 minutes, until cheese melts and bubbles.
07 - Garnish with chopped fresh parsley if desired. Serve hot.
