# What You'll Need:
→ 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)
# How to Make It:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper or lightly grease.
02 - Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until fork-tender, about 15–20 minutes. Drain and let cool for 3 minutes.
03 - Arrange drained potatoes onto the prepared baking sheet. Using a potato masher or flat-bottomed glass, gently smash each potato to approximately 1/2-inch thickness.
04 - Drizzle potatoes evenly with olive oil. Sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Gently toss to distribute seasonings.
05 - Roast in the oven for 20–25 minutes, turning once halfway, until edges are golden and crisp.
06 - Remove baking sheet from the oven. Sprinkle shredded cheddar and sliced green onions evenly over potatoes. Return to oven for 3–5 minutes until cheese is melted and bubbly.
07 - Garnish with chopped fresh parsley if desired. Serve hot.
