# Components:
→ Produce
01 - 1.5 lbs baby potatoes (Yukon Gold or red), whole
02 - 4 green onions, finely sliced
03 - 2 tablespoons fresh parsley, chopped (optional)
→ Seasonings & Oil
04 - 3 tablespoons olive oil
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Cheese
09 - 3/4 cup shredded cheddar cheese
# Preparation steps:
01 - Set oven to 425°F. Prepare a baking sheet by lining with parchment paper or lightly greasing the surface.
02 - Place potatoes in a large pot. Add cold water to cover and a pinch of salt. Bring to boil over high heat, then reduce to simmer for 15–20 minutes until potatoes are fork-tender. Drain and cool for 3 minutes.
03 - Arrange potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to about 1/2-inch thickness.
04 - Drizzle smashed potatoes evenly with olive oil, then sprinkle garlic powder, smoked paprika, salt, and black pepper. Toss gently to coat.
05 - Roast in oven for 20–25 minutes, turning once midway through, until potatoes are golden and crispy at the edges.
06 - Remove baking sheet from oven. Sprinkle shredded cheddar cheese and green onions evenly onto potatoes. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
07 - Garnish with chopped parsley if desired. Serve immediately while hot.
