Crispy potatoes, cheddar, green onions—savory, easy, and ideal for sharing or as a hearty side dish.
# Ingredients:
→ 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 (optional)
# Directions:
01 - Set oven temperature to 425°F and prepare a baking sheet either with parchment paper or a light coating of oil.
02 - Bring a large pot of cold water to a boil with a pinch of salt, add potatoes, and simmer for 15 to 20 minutes until they are fork-tender. Drain and allow to cool for 3 minutes.
03 - Arrange the cooled potatoes on the prepared baking sheet and gently flatten each potato using a flat-bottomed glass or potato masher to approximately 1/2-inch thickness.
04 - Drizzle the smashed potatoes evenly with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper. Gently toss to ensure all potatoes are coated.
05 - Place the baking sheet in the oven and roast for 20 to 25 minutes, turning the potatoes once halfway through, until edges turn golden and crispy.
06 - Remove potatoes from oven, top evenly with shredded cheddar cheese and green onions, and return to oven for 3 to 5 minutes until cheese melts and bubbles.
07 - Sprinkle chopped fresh parsley over potatoes for garnish if desired. Serve immediately while hot.
