# 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)
# Method steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease surface.
02 - Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes until fork-tender. Drain and allow to cool for 3 minutes.
03 - Arrange drained potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to approximately 1/2 inch thickness.
04 - Drizzle potatoes evenly with olive oil. Sprinkle garlic powder, smoked paprika, sea salt, and black pepper over the potatoes. Toss gently to ensure full coating.
05 - Roast potatoes in oven for 20 to 25 minutes, turning once halfway through, until edges are golden and crispy.
06 - Remove potatoes from oven. Top with shredded cheddar cheese and sliced green onions. Return to oven for 3 to 5 minutes, until cheese is melted and bubbly.
07 - Garnish hot potatoes with chopped fresh parsley if desired. Serve immediately.
