# Components:
→ 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 lightly grease.
02 - In a large pot, cover potatoes 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 let cool for 3 minutes.
03 - Arrange drained potatoes on the prepared baking sheet. Using a potato masher or flat-bottomed glass, gently smash each potato to approximately 1/2-inch thickness.
04 - Drizzle smashed potatoes with olive oil. Evenly sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to ensure an even coating.
05 - Roast potatoes for 20 to 25 minutes, turning once halfway through, until edges are golden and crisp.
06 - Remove baking sheet from oven. Top potatoes with shredded cheddar and sliced green onions. Return to oven for 3 to 5 minutes, until cheese is melted and bubbling.
07 - Garnish with chopped parsley if desired. Serve immediately while hot.
