# 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 Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease.
02 - In a large pot, cover potatoes with cold water and add a pinch of salt. Bring to boil; reduce heat and simmer for 15 to 20 minutes until fork-tender. Drain and cool for 3 minutes.
03 - Arrange 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 with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss gently to evenly coat.
05 - Roast potatoes for 20 to 25 minutes, turning once halfway, until golden brown and crisp around edges.
06 - Remove tray from oven. Distribute cheddar and green onions evenly over potatoes. Return to oven for 3 to 5 minutes until cheese melts and bubbles.
07 - Sprinkle with chopped parsley if desired. Serve hot.
