Garlic Parmesan Ultra-Crispy Potatoes (Printer-friendly)

Golden, crispy potatoes coated with garlic, Parmesan, and herbs, baked to perfection.

# What You'll Need:

→ Potatoes

01 - 1.5 lbs baby or Yukon gold potatoes, halved
02 - 2 tbsp olive oil
03 - 1 tsp salt
04 - ½ tsp freshly ground black pepper

→ Garlic Parmesan Coating

05 - 4 tbsp unsalted butter, melted
06 - 4 cloves garlic, finely minced
07 - ½ cup grated Parmesan cheese (50 g)
08 - 1 tsp Italian seasoning
09 - ½ tsp smoked paprika (optional)
10 - 2 tbsp chopped fresh parsley, for garnish

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Bring a large pot of salted water to a boil. Add the halved potatoes and parboil for 12 minutes until just fork-tender. Drain and let cool slightly.
03 - Place the parboiled potatoes on the baking sheet cut side down. Gently smash each potato to about ½-inch thickness using a potato masher or the bottom of a sturdy glass.
04 - Drizzle the smashed potatoes with olive oil and sprinkle evenly with salt and black pepper.
05 - In a small bowl, combine melted butter, minced garlic, Parmesan cheese, Italian seasoning, and smoked paprika if using. Spoon or brush this mixture generously over each smashed potato.
06 - Bake the potatoes for 30 to 35 minutes until golden brown and ultra-crispy.
07 - Remove from oven, sprinkle with fresh parsley, and serve warm.

# Expert Suggestions:

01 -
  • They're impossibly crispy on the outside while staying tender inside—the kind of texture that makes you reach for just one more.
  • The garlic and Parmesan combination is so addictive that people forget they're eating vegetables.
  • Ready in an hour start to finish, and you barely need to think while they bake.
02 -
  • If you skip the parboiling step, the potatoes won't cook through and you'll end up with burnt cheese and raw centers—I learned this the expensive way.
  • Don't use a nonstick pan for these; the oil and butter need direct contact with the baking sheet to create that shattered, crispy exterior.
  • The garlic will burn if your oven runs hot, so keep an eye on them in the last 10 minutes and cover with foil if they're browning too fast.
03 -
  • If you want maximum crispiness, run them under the broiler for 2-3 minutes at the end, but watch carefully because cheese can burn in seconds.
  • Freshly grated Parmesan and freshly minced garlic aren't negotiable if you want restaurant-quality results.
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