# What you'll need:
→ Potatoes
01 - 1.5 pounds 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 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease.
02 - Place baby potatoes in a large pot and cover with cold water; add a pinch of salt. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until fork-tender. Drain and allow to cool for 3 minutes.
03 - Arrange potatoes on prepared baking sheet. Using a flat-bottomed glass or potato masher, gently smash each potato to about 1/2-inch thickness.
04 - Drizzle smashed potatoes with olive oil. Sprinkle evenly with garlic powder, smoked paprika, sea salt, and black pepper. Toss to coat.
05 - Roast in the oven for 20 to 25 minutes, turning once halfway through, until edges are golden and crisp.
06 - Remove potatoes 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 bubbly.
07 - Garnish with chopped parsley if desired. Serve hot.
