# What You'll Need:
→ Potatoes
01 - 1.5 lbs baby potatoes (Yukon Gold or red), whole
→ 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)
# How to make it:
01 - Set oven to 425°F and line a baking sheet with parchment or lightly grease it.
02 - Place baby potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 15 to 20 minutes until fork-tender. Drain and allow to cool for 3 minutes.
03 - Arrange potatoes on the prepared sheet. Using a flat-bottomed glass or potato masher, gently flatten each to about 1/2-inch thickness.
04 - Drizzle potatoes with olive oil, then evenly sprinkle garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to ensure full coating.
05 - Roast for 20 to 25 minutes, turning each potato once at the halfway mark, until edges are golden and crisp.
06 - Remove tray from oven. Sprinkle shredded cheddar and green onions evenly on potatoes. Return to oven for 3 to 5 minutes until cheese melts and bubbles.
07 - Transfer potatoes to serving plate and garnish with chopped parsley if desired. Present hot.
