# 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
# 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, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes, until fork-tender. Drain and cool for 3 minutes.
03 - Arrange potatoes on the prepared baking sheet. Using a potato masher or flat-bottomed glass, gently flatten each potato to approximately 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 ensure even coating.
05 - Roast potatoes in the oven for 20 to 25 minutes, turning once halfway through, until golden and crisp around the edges.
06 - Remove potatoes from the oven and distribute shredded cheddar cheese and sliced green onions over the top. Return to oven for 3 to 5 minutes, until cheese is melted and bubbly.
07 - Garnish potatoes with chopped parsley if desired. Serve hot.
