# What You'll Need:
→ 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)
# Method:
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 and cover with cold water. Add a pinch of salt, bring to a boil, then simmer for 15 to 20 minutes until fork-tender. Drain thoroughly and allow to cool for about 3 minutes.
03 - Arrange potatoes on the prepared baking sheet. Use a flat-bottomed glass or potato masher to gently flatten each potato to approximately 1/2 inch thickness.
04 - Drizzle potatoes evenly with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to distribute the seasonings.
05 - Roast in the oven for 20 to 25 minutes, turning once halfway through, until the edges are crispy and golden brown.
06 - Remove potatoes from the oven. Distribute shredded cheddar cheese and green onions evenly over the top. Return baking sheet to oven for 3 to 5 minutes, until cheese is melted and bubbly.
07 - Garnish with chopped parsley if desired. Serve hot.
