# Components:
→ Potatoes
01 - 1.5 pounds baby Yukon Gold or red potatoes
→ 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 - Place 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, or until fork-tender. Drain and allow potatoes to cool for 3 minutes.
03 - Arrange boiled potatoes on the prepared baking sheet. Gently flatten each potato with a flat-bottomed glass or a potato masher to approximately 1/2-inch thickness.
04 - Drizzle smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to ensure seasoning is evenly distributed.
05 - Roast potatoes in the oven for 20 to 25 minutes, turning once halfway through, until edges are golden and crisp.
06 - Remove tray from oven. Evenly distribute shredded cheddar cheese and sliced green onions over potatoes. Return to oven for 3 to 5 minutes, until cheese is fully melted and bubbling.
07 - Sprinkle with chopped parsley if using. Serve hot as an appetizer or side.
