Golden potatoes crisped with cheese, green onions, and herbs make a delicious flavor-packed appetizer or side.
# Components:
→ Potatoes
01 - 1.5 pounds baby Yukon Gold or red potatoes
→ 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 oil.
02 - Fill a large pot with cold water. Add potatoes and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes until fork-tender. Drain and allow potatoes to cool for 3 minutes.
03 - Arrange potatoes on prepared baking sheet. Gently press each potato using a flat-bottomed glass or potato masher to about 1/2-inch thickness.
04 - Drizzle potatoes with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss gently to evenly coat.
05 - Roast for 20 to 25 minutes, turning potatoes once halfway through, until edges are golden and crispy.
06 - Remove potatoes from oven. Sprinkle evenly with shredded cheddar cheese and sliced green onions. Return pan to oven for 3 to 5 minutes until cheese is melted and bubbling.
07 - Garnish with chopped fresh parsley if desired. Serve hot.
