Garlic Parmesan Ultra-Crispy Potatoes (Printer-friendly)

Golden potatoes coated with garlic, Parmesan, and herbs baked to an ultra-crispy 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 - 0.5 tsp freshly ground black pepper

→ Garlic Parmesan Coating

05 - 4 tbsp unsalted butter, melted
06 - 4 cloves garlic, finely minced
07 - 0.5 cup grated Parmesan cheese
08 - 1 tsp Italian seasoning
09 - 0.5 tsp smoked paprika (optional)
10 - 2 tbsp chopped fresh parsley (for garnish)

# Steps:

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 - Place parboiled potatoes on the baking sheet cut side down. Use the bottom of a sturdy glass or potato masher to gently smash each potato to about 0.5 inch thickness.
04 - Drizzle potatoes with olive oil and sprinkle evenly with salt and black pepper.
05 - In a small bowl, combine melted butter, minced garlic, Parmesan, Italian seasoning, and smoked paprika. Spoon or brush the mixture generously over each smashed potato.
06 - Bake for 30 to 35 minutes until golden brown and ultra-crispy.
07 - Remove from oven, sprinkle with fresh parsley, and serve warm.

# Expert Advice:

01 -
  • They're legitimately addictive—the crispy-cheesy exterior gives way to creamy potato inside, and you'll eat more than you planned.
  • Takes less than an hour from start to finish, making it perfect for weeknight dinners or last-minute entertaining.
  • Works as a side dish, appetizer, or even a snack straight from the fridge the next day.
02 -
  • The parboiling step is non-negotiable—it's what ensures the insides are actually cooked through by the time the outside is crispy, and skipping it will leave you with raw potato centers.
  • Fresh Parmesan makes an enormous difference; the anti-caking agents in pre-grated versions prevent the cheese from coating properly, and you'll miss out on that melted, crispy texture entirely.
  • Watch the last 5 minutes of baking closely, as ovens vary wildly and burnt bottoms happen faster than you'd think.
03 -
  • If you want extra crispy potatoes, broil them for 2 to 3 minutes at the very end—watch them constantly because they can go from crispy to burnt in about 90 seconds.
  • The mincing of the garlic matters more than you'd think; chunks will burn before they flavor the oil, so take the extra 30 seconds to mince it fine.
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