Garlic Parmesan Ultra-Crispy Potatoes (Printable View)

Golden potatoes tossed with garlic, Parmesan, and spices, baked to a crispy, flavorful finish.

# 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 (about 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 - Heat 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 halved potatoes and cook for 12 minutes until just tender. Drain and let cool slightly.
03 - Arrange potatoes cut side down on the baking sheet. Use the bottom of a sturdy glass or potato masher to gently press each potato until about ½ inch thick.
04 - Drizzle olive oil over the smashed potatoes. Season evenly with salt and freshly ground black pepper.
05 - In a bowl, combine melted butter, garlic, Parmesan, Italian seasoning, and smoked paprika if using. Generously spoon or brush the mixture over each potato.
06 - Bake for 30 to 35 minutes, until potatoes are golden brown and ultra-crisp.
07 - Remove from oven. Sprinkle with chopped fresh parsley and serve warm.

# Expert Advice:

01 -
  • They're crispy on the outside while staying buttery soft inside, which somehow feels like cheating because it's so easy to achieve.
  • The garlic and Parmesan combination is impossibly addictive—you'll find yourself eating more than you planned.
  • These work as a side dish, snack, party appetizer, or late-night fridge raid destination, which means one recipe does the work of five.
02 -
  • Don't skip the parboiling step no matter how tempted you are—raw potatoes will take too long to cook through and won't get crispy on the outside.
  • If your Parmesan looks scorched after 30 minutes, your oven might run hot; cover the sheet loosely with foil for the remaining time so the cheese browns without burning.
  • The smashing thickness matters—too thin and they shatter into pieces, too thick and the edges crisp before the middle cooks.
03 -
  • Don't let the garlic burn in the oven—if your Parmesan is browning too fast, lower the oven temperature to 400°F and add five extra minutes; crispy beats scorched every time.
  • The best-tasting batches happen when you use fresh-grated Parmesan rather than the pre-shredded kind, because the protective starch on shredded Parmesan interferes with even melting.
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