Baby potatoes smashed, topped with cheese and green onions for a golden, crisp bite perfect for casual gatherings.
# Components:
→ Potatoes
01 - 1.5 lbs 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:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease if preferred.
02 - Place baby potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until potatoes are fork-tender. Drain thoroughly and allow to cool for 3 minutes.
03 - Arrange potatoes evenly on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to a thickness of about 1/2 inch.
04 - Drizzle smashed potatoes evenly with olive oil. Sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to ensure full coating.
05 - Roast in the oven for 20 to 25 minutes, turning each potato once halfway through. Continue roasting until edges are golden and crisp.
06 - Remove baking sheet from oven. Sprinkle shredded cheddar and green onions evenly over the potatoes. Return to oven for 3 to 5 minutes, or until cheese is fully melted and bubbling.
07 - Remove from oven and, if desired, garnish with fresh parsley. Serve immediately while hot.
