# Components:
→ Potatoes
01 - 1.5 lbs baby potatoes (Yukon Gold or red)
→ Seasonings & Oil
02 - 3 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper
→ Toppings
07 - 3/4 cup shredded cheddar cheese
08 - 4 green onions, finely sliced
09 - 2 tbsp chopped fresh parsley (optional)
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease.
02 - Place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 15–20 minutes until fork-tender. Drain and let cool for 3 minutes.
03 - Arrange potatoes on the prepared baking sheet and gently flatten each to 1/2-inch thickness using a flat-bottomed glass or potato masher.
04 - Drizzle potatoes with olive oil. Sprinkle evenly with garlic powder, smoked paprika, salt, and black pepper. Toss gently to ensure even coating.
05 - Roast in oven for 20–25 minutes, turning once halfway through, until potatoes are golden and crispy at the edges.
06 - Remove potatoes from oven. Sprinkle shredded cheddar and green onions over each potato. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
07 - Garnish with chopped fresh parsley if desired. Serve hot.
