Garlic Parmesan Ultra-Crispy Potatoes (Print Version)

Golden, perfectly crisp potatoes coated with garlic, Parmesan, and herbs, baked until irresistible.

# What You'll Need:

→ Potatoes

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

→ Garlic Parmesan Coating

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

# How-To Steps:

01 - Preheat the oven to 425°F. Prepare a large baking sheet by lining it with parchment paper or lightly greasing 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 parboiled potatoes on the baking sheet, cut side down. Gently press each potato with the bottom of a sturdy glass or potato masher to approximately ½ inch thick.
04 - Drizzle the smashed potatoes evenly with olive oil. Season with salt and freshly ground black pepper.
05 - Combine melted butter, minced garlic, grated Parmesan, Italian seasoning, and smoked paprika in a small bowl. Generously brush or spoon this mixture over each potato.
06 - Bake potatoes in the preheated oven for 30 to 35 minutes until golden brown and ultra-crispy.
07 - Remove from oven, sprinkle with chopped parsley, and serve warm.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside while staying tender inside, like the best of both potato worlds colliding on your plate.
  • The whole thing comes together in an hour, meaning you can pull together something restaurant-worthy without the stress.
  • These work equally well as a casual side dish or dressed up as an elegant appetizer that disappears in minutes at any gathering.
02 -
  • Don't skip the parboil—it's the secret to getting potatoes that are crispy outside but tender inside, not hard and undercooked throughout.
  • Finely minced garlic distributes evenly and won't burn; chunky pieces turn bitter and create hot spots of char that overpower the dish.
  • Freshly grated Parmesan melts and browns properly, while pre-shredded cheese clumps up and won't adhere to the potatoes the way you want it to.
03 -
  • Use parchment paper to eliminate cleanup and prevent sticking—it's the small upgrade that makes you feel like a professional every time.
  • For the absolute crispiest edges, don't crowd the baking sheet; give each potato its own space so heat circulates and steam doesn't trap.
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