# What You'll Need:
→ 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)
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or grease lightly.
02 - In a large pot, cover potatoes 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 3 minutes.
03 - Arrange drained potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently flatten each potato to roughly 1/2-inch thick.
04 - Drizzle potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Gently toss for even coating.
05 - Roast potatoes for 20–25 minutes, flipping once halfway, until golden brown and crisp at the edges.
06 - Remove tray from oven. Sprinkle shredded cheddar cheese and sliced green onions over potatoes. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
07 - Garnish with fresh parsley if desired. Serve hot.
