# What you'll need:
→ Potatoes
01 - 1.5 lbs baby potatoes (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 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease to prevent sticking.
02 - In a large pot, cover baby potatoes with cold water and add a pinch of salt. Bring to a boil, then simmer for 15–20 minutes until potatoes are fork-tender. Drain and allow to cool for 3 minutes.
03 - Arrange cooked potatoes on 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 with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to coat evenly.
05 - Roast potatoes in oven for 20–25 minutes, turning once midway, until edges are golden and crispy.
06 - Remove potatoes from oven and evenly sprinkle shredded cheddar cheese and sliced green onions on top. Return to oven for 3–5 minutes until cheese is melted and bubbly.
07 - Top with chopped fresh parsley if desired and serve hot as an appetizer or side.
