# Components:
→ 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 (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Place baby potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat to simmer for 15 to 20 minutes until fork-tender. Drain and let potatoes cool for 3 minutes.
03 - Transfer potatoes to the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to a 1/2-inch thickness.
04 - Drizzle 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 to 25 minutes, turning once halfway, until edges are golden and crispy.
06 - Remove baking sheet from oven. Distribute shredded cheddar and sliced green onions over potatoes. Return to oven for 3 to 5 minutes, until cheese is melted and bubbly.
07 - Garnish with chopped fresh parsley if desired. Serve immediately while hot.
