# What You’ll 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
# How-To:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease.
02 - Place potatoes in a large pot, cover with cold water, add a pinch of salt. Bring to a boil, reduce to simmer for 15–20 minutes until fork-tender. Drain and let cool for 3 minutes.
03 - Transfer potatoes onto prepared baking sheet. Use a flat-bottomed glass or potato masher to gently smash each to 1/2-inch thickness.
04 - Drizzle smashed potatoes with olive oil. Sprinkle evenly with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to coat.
05 - Roast in oven for 20–25 minutes, turning once halfway, until golden and crispy around edges.
06 - Remove potatoes from oven. Sprinkle shredded cheddar and sliced green onions over each. Return to oven for 3–5 minutes until cheese is melted and bubbly.
07 - Garnish with chopped parsley, if desired. Serve hot.
