Crispy potatoes with cheddar, green onion, and savory spices. Perfect for easy appetizers or hearty sides.
# Ingredient list:
→ Potatoes
01 - 1.5 pounds baby potatoes, such as 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
# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Place baby potatoes in a large pot and cover with cold water; add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fork-tender. Drain and allow potatoes to cool for 3 minutes.
03 - Arrange cooked potatoes onto the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to a thickness of approximately 1/2 inch.
04 - Drizzle smashed potatoes with olive oil. Sprinkle evenly with garlic powder, smoked paprika, sea salt, and black pepper. Lightly toss to coat.
05 - Roast potatoes in the preheated oven for 20–25 minutes, turning once halfway, until golden in color and crisped at the edges.
06 - Remove baking sheet from the oven. Distribute shredded cheddar cheese and sliced green onions evenly over the potatoes. Return to oven and bake 3–5 minutes, or until cheese is fully melted and bubbling.
07 - Sprinkle chopped fresh parsley over potatoes, if desired. Serve hot.
