Garlic Parmesan Ultra-Crispy Potatoes (Print)

Golden, crispy potatoes with garlic and Parmesan, baked for a flavorful and crunchy side.

# Ingredients:

→ 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)

# Instructions:

01 - Preheat 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 parboil for 12 minutes until just fork-tender. Drain and let cool slightly.
03 - Arrange the parboiled potatoes on the prepared baking sheet, cut side down. Gently smash each potato to approximately ½ inch thickness using the bottom of a sturdy glass or potato masher.
04 - Drizzle olive oil evenly over the smashed potatoes. Sprinkle with salt and freshly ground black pepper.
05 - In a small bowl, combine melted butter, minced garlic, grated Parmesan, Italian seasoning, and smoked paprika if using. Generously brush or spoon the mixture over each potato.
06 - Bake in the oven for 30 to 35 minutes until golden brown and ultra-crispy.
07 - Remove from oven, sprinkle fresh chopped parsley on top, and serve warm.

# Pro Tips:

01 -
  • They're dangerously addictive, and you'll find yourself eating them straight from the pan before anyone else gets to the table.
  • The thin smashed shape means maximum crispy surface area with virtually no soft, sad potato underneath.
  • Everything comes together in about an hour, making them perfect for weeknight dinners or last-minute entertaining.
02 -
  • Don't skip the parboiling step—it's what guarantees creamy interiors instead of dense or waxy potatoes that never fully soften.
  • If your Parmesan is sitting on top unmelted after baking, your oven may not be hot enough; invest in an oven thermometer and adjust the rack position higher if needed.
  • The potatoes crisp up even more as they cool slightly, so resist the urge to pull them out the moment they look golden.
03 -
  • If you want even more crispiness, broil the finished potatoes for 2 to 3 minutes right before serving, but watch them carefully as they can brown quickly.
  • Invest in freshly grating your Parmesan yourself—the difference in how it melts and crisps compared to pre-shredded is genuinely transformative.
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