Golden smashed potatoes with cheese and green onions, crunchy outside and melty within, ideal for sharing.
# Components:
→ Potatoes
01 - 1.5 lbs baby potatoes (Yukon Gold or red)
→ Seasonings & Oil
02 - 3 tbsp olive oil
03 - 1 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper
→ Toppings
07 - 3/4 cup shredded cheddar cheese
08 - 4 green onions, finely sliced
09 - 2 tbsp chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper or lightly oil.
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 potatoes to cool for 3 minutes.
03 - Arrange potatoes on the prepared sheet. Using a flat-bottomed glass or masher, gently smash each potato to about 1/2-inch thickness.
04 - Drizzle smashed potatoes with olive oil. Evenly sprinkle with garlic powder, smoked paprika, sea salt, and black pepper. Toss gently to coat.
05 - Roast for 20 to 25 minutes, turning once halfway, until the potatoes are golden and crispy at the edges.
06 - Remove sheet from oven. Sprinkle shredded cheddar and green onions evenly over potatoes. Return to oven for 3 to 5 minutes, until cheese is melted and bubbling.
07 - Garnish with chopped parsley, if desired. Serve hot.
