Golden smashed potatoes, cheddar, and green onions create a flavorful, crowd-pleasing appetizer or side dish.
# Components:
→ Potatoes
01 - 1.5 pounds baby potatoes (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)
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with olive oil.
02 - Place baby potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 15 to 20 minutes until fork-tender. Drain and cool for 3 minutes.
03 - Arrange drained potatoes on the prepared baking sheet. Using a flat-bottomed glass or potato masher, gently press each potato to about 1/2-inch thickness.
04 - Drizzle smashed potatoes evenly with olive oil. Sprinkle with garlic powder, smoked paprika, sea salt, and pepper. Toss gently to ensure even coating, then roast for 20 to 25 minutes, turning once, until potatoes are golden and crisp at the edges.
05 - Remove potatoes from oven. Scatter shredded cheddar cheese and green onions over each potato. Return to oven and bake for 3 to 5 minutes, or until cheese is fully melted and bubbly.
06 - Transfer to serving platter and garnish with chopped fresh parsley if desired. Serve immediately while hot.
