Crispy potatoes topped with cheese and green onions, ideal for snacking or side dishes. Vegetarian, gluten-free.
# What you need:
→ Potatoes
01 - 1.5 lbs baby potatoes, preferably 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)
# Steps to follow:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease.
02 - Place baby potatoes in a large pot, cover with cold water, and season with a pinch of salt. Bring to a boil, then simmer for 15–20 minutes until tender when pierced with a fork. Drain and allow to cool for 3 minutes.
03 - Arrange drained potatoes evenly on prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each to approximately 1/2-inch thickness.
04 - Drizzle smashed potatoes with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to coat evenly.
05 - Roast in oven for 20–25 minutes, turning once halfway, until edges are golden and crisp.
06 - Remove tray from oven. Scatter shredded cheddar cheese and sliced green onions over potatoes. Return to oven for 3–5 minutes until cheese is fully melted and bubbling.
07 - Garnish with chopped parsley if desired. Serve immediately while hot.
