Crispy potatoes topped with green onion, cheese, and herbs. Perfect for sharing as a flavorful side or snack.
# What You'll Need:
→ Potatoes
01 - 1.5 pounds baby Yukon Gold or red potatoes
→ 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.
02 - In a large pot, cover potatoes with cold water and add a pinch of salt. Bring to a boil and simmer for 15–20 minutes until fork-tender. Drain and let cool for 3 minutes.
03 - Arrange potatoes on the prepared baking sheet. Using a potato masher or flat-bottomed glass, gently press each potato down to 1/2-inch thickness.
04 - Drizzle the smashed potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss gently to evenly distribute seasonings.
05 - Roast in the oven for 20–25 minutes, turning once halfway through, until edges are golden and crispy.
06 - Remove potatoes from oven. Sprinkle shredded cheddar cheese and sliced green onions over the potatoes. Return to oven for 3–5 minutes until cheese is melted and bubbling.
07 - Garnish with chopped parsley if desired. Serve immediately while hot.
