# What You'll Need:
→ Potatoes
01 - 1.5 pounds baby potatoes, preferably 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
# Method:
01 - Set oven temperature to 425°F. Line a baking tray with parchment paper or lightly grease it.
02 - Place baby potatoes in a large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a gentle simmer and cook for 15 to 20 minutes until potatoes are fork-tender. Drain and allow to cool for 3 minutes.
03 - Arrange drained potatoes on the prepared baking tray. Using a flat-bottomed glass or potato masher, gently press down on each potato until approximately 1/2-inch thick.
04 - Drizzle olive oil over smashed potatoes. Sprinkle garlic powder, smoked paprika, sea salt, and black pepper evenly. Lightly toss to ensure uniform coating.
05 - Transfer tray to oven and roast potatoes for 20 to 25 minutes, turning them once halfway, until the edges are crisp and golden brown.
06 - Remove tray from oven. Evenly scatter shredded cheddar and sliced green onions across the potatoes. Return to oven and bake for 3 to 5 minutes until cheese is melted and bubbly.
07 - If desired, garnish with chopped parsley before serving. Present hot.
