Crispy smashed potatoes with green onion and cheddar, baked until golden. Easy, gluten-free, and vegetarian.
# What You'll Need:
→ 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)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or apply a thin layer of oil.
02 - Place baby potatoes in a large pot and cover with cold water. Salt the water lightly, bring to a boil, and simmer for 15 to 20 minutes until fork-tender. Drain and allow to cool for 3 minutes.
03 - Arrange potatoes on your prepared baking sheet. With a flat-bottomed glass or potato masher, gently press each potato to approximately 1/2-inch thick.
04 - Drizzle potatoes with olive oil. Sprinkle evenly with garlic powder, smoked paprika, salt, and pepper. Lightly toss so potatoes are seasoned on all sides.
05 - Roast the seasoned potatoes in the oven for 20 to 25 minutes, turning once at the midpoint, until golden brown and crispy at the edges.
06 - Remove the tray from the oven. Sprinkle shredded cheddar cheese and green onions over each potato. Return to the oven for 3 to 5 minutes until cheese melts and bubbles.
07 - Garnish potatoes with chopped parsley if desired. Serve immediately while hot.
