# What You Need:
→ Potatoes
01 - 1.5 pounds baby potatoes, such as Yukon Gold or red
→ Seasonings & Oil
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 0.5 teaspoon smoked paprika
05 - 0.5 teaspoon sea salt
06 - 0.25 teaspoon freshly ground black pepper
→ Toppings
07 - 0.75 cup shredded cheddar cheese
08 - 4 green onions, finely sliced
09 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper or lightly grease.
02 - In a large pot, cover potatoes with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until potatoes are fork-tender. Drain and allow to cool for 3 minutes.
03 - Arrange potatoes on prepared baking sheet. Using a potato masher or flat-bottomed glass, press each potato gently to approximately 0.5-inch thickness.
04 - Drizzle smashed potatoes with olive oil. Sprinkle evenly with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to coat.
05 - Roast in oven for 20 to 25 minutes, turning once halfway through, until golden and crispy around the edges.
06 - Remove baking sheet from oven and evenly distribute the shredded cheddar cheese and sliced green onions over potatoes. Return to oven for 3 to 5 minutes, until cheese is melted and bubbly.
07 - Garnish with chopped parsley as desired. Serve hot.
