# Components:
→ Potatoes
01 - 1.5 lbs baby potatoes (Yukon Gold or red), whole
→ 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)
# Directions:
01 - Set oven to 425°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - In a large pot, submerge potatoes in cold water with a pinch of salt. Bring to a boil. Simmer 15–20 minutes until fork-tender. Drain and cool for 3 minutes.
03 - Arrange potatoes on prepared baking sheet. Use a flat-bottomed glass or potato masher to press each potato to about 1/2-inch thickness.
04 - Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to coat all surfaces.
05 - Transfer sheet to oven. Roast for 20–25 minutes, turning potatoes once halfway, until golden and crisp at the edges.
06 - Remove potatoes from oven. Evenly sprinkle cheddar and green onions over potatoes. Return to oven for 3–5 minutes, until cheese melts and bubbles.
07 - Sprinkle with chopped parsley if desired. Serve hot.
