# Components:
→ Potatoes
01 - 1.5 pounds 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 simmer for 15–20 minutes until fork-tender. Drain and let cool for several minutes.
03 - Arrange cooked potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to a thickness of about 1/2 inch.
04 - Drizzle potatoes with olive oil. Sprinkle garlic powder, smoked paprika, sea salt, and black pepper evenly. Toss gently to ensure even coverage.
05 - Roast potatoes in the oven for 20–25 minutes, turning once halfway through, until edges are golden and crispy.
06 - Remove potatoes from oven. Sprinkle shredded cheddar cheese and sliced green onions evenly over the tops. Return to oven and bake for 3–5 minutes, until cheese is melted and bubbling.
07 - Garnish with chopped parsley, if desired. Serve immediately while hot.
