# Ingredient List:
→ Potatoes
01 - 1.5 lbs 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 apply a light coating of oil.
02 - Place potatoes in a large pot, cover with cold water and add a pinch of salt. Bring to a boil, reduce to a simmer, and cook for 15 to 20 minutes until fork-tender. Drain and allow to cool for 3 minutes.
03 - Arrange potatoes on the prepared baking sheet. Using a potato masher or flat-bottomed glass, gently press each potato to approximately 1/2-inch thickness.
04 - Drizzle olive oil over smashed potatoes. Sprinkle with garlic powder, smoked paprika, sea salt, and pepper. Gently toss to ensure seasoning is evenly distributed.
05 - Roast potatoes for 20 to 25 minutes, turning once halfway through, until golden and crispy at the edges.
06 - Remove tray from oven. Sprinkle shredded cheddar cheese and green onions evenly over potatoes. Return to oven for 3 to 5 minutes until cheese is melted and bubbling.
07 - Finish with chopped parsley if desired and serve hot.
