Golden smashed potatoes, cheddar, green onions baked crispy for an irresistible vegetarian appetizer or side.
# What You'll Need:
→ Potatoes
01 - 1.5 pounds baby potatoes (Yukon Gold or red), whole
→ Seasonings & Oil
02 - 3 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 0.5 teaspoon smoked paprika
05 - 0.5 teaspoon sea salt
06 - 0.25 teaspoon freshly ground black pepper
→ Toppings
07 - 0.75 cup shredded cheddar cheese
08 - 4 green onions, finely sliced
09 - 2 tablespoons chopped fresh parsley (optional)
# Cooking Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or grease lightly.
02 - Place potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then simmer 15–20 minutes until fork-tender. Drain and let cool for 3 minutes.
03 - Transfer cooked potatoes to prepared baking sheet. Use a potato masher or flat-bottomed glass to flatten each to approximately 0.5 inch thickness.
04 - Drizzle smashed potatoes with olive oil. Sprinkle garlic powder, smoked paprika, sea salt, and black pepper evenly. Toss gently to ensure full coating.
05 - Roast in oven for 20–25 minutes, turning once halfway through, until edges are golden and crispy.
06 - Remove tray from oven. Sprinkle cheddar cheese and green onions evenly over potatoes. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
07 - Garnish with chopped parsley before serving, if desired. Serve hot.
