# Components:
→ Potatoes
01 - 1.5 pounds baby potatoes (Yukon Gold or red)
→ Seasonings and 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)
# Preparation Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly oil the surface.
02 - Place baby potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, reduce heat, and simmer for 15–20 minutes until fork-tender. Drain potatoes and let cool for 3 minutes.
03 - Transfer cooked potatoes onto the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently crush each potato to about 1/2-inch thickness.
04 - Drizzle smashed potatoes with olive oil. Evenly sprinkle garlic powder, smoked paprika, sea salt, and black pepper over potatoes. Toss gently to coat.
05 - Bake potatoes for 20–25 minutes, turning once halfway through, until edges are golden and crispy.
06 - Remove potatoes from oven. Sprinkle with shredded cheddar cheese and sliced green onions. Return to oven for 3–5 minutes until cheese is melted and bubbling.
07 - Top with chopped parsley if desired and serve while hot.
