These Broccoli-Cheddar Smashed Potatoes Are Crispy, Cheesy Perfection

Preheat oven to 450°F with rack in lower third position. Place scrubbed potatoes in a large saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook until the potatoes are nearly fork-tender, about 10 minutes. Add 2 cups broccoli; cook until the potatoes are fork-tender and the broccoli is crisp-tender, about 2 minutes more. Drain the vegetables well and pat dry.

Line a large rimmed baking sheet with parchment paper. Arrange ¾ cup Cheddar in 20 mounds (about 2 teaspoons each) on the prepared baking sheet, spacing the mounds about 1 inch apart. Place 1 potato on each cheese mound; top each with 1 broccoli floret. Using the bottom of a measuring cup, firmly smash the potatoes and broccoli to about ½-inch thickness.

Sprinkle evenly with ½ teaspoon garlic powder, ¼ teaspoon pepper and ¼ teaspoon salt. Top with the remaining ¾ cup Cheddar; drizzle with 2 tablespoons oil.

Bake until the cheese is melted and crisp around the edges, about 15 minutes. Let cool on the baking sheet for 5 minutes. Sprinkle with the remaining ⅛ teaspoon salt.