Garlic Parmesan Potatoes Ultra-Crispy (Printable)

Golden, crispy potatoes tossed with garlic, Parmesan, and herbs baked to perfection for a tasty side.

# 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 (approximately 50 g)
08 - 1 tsp Italian seasoning
09 - ½ tsp smoked paprika (optional)
10 - 2 tbsp chopped fresh parsley, for garnish

# Cooking Steps:

01 - Preheat the oven to 425°F and 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 the halved potatoes, and cook for 12 minutes until just fork-tender. Drain and allow to cool slightly.
03 - Arrange the parboiled potatoes on the baking sheet cut side down. Using a sturdy glass or potato masher, gently press each potato to about ½-inch thickness.
04 - Drizzle the smashed potatoes with olive oil, then sprinkle evenly 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 spoon or brush the mixture over each potato.
06 - Bake the potatoes for 30 to 35 minutes until they turn golden brown and achieve an ultra-crispy texture.
07 - Remove from the oven, garnish with fresh chopped parsley, and serve warm.

# Expert Tips:

01 -
  • They get ridiculously crispy on the outside while staying tender inside, which is honestly harder to achieve than you'd think.
  • Four cloves of garlic might sound like a lot, but it mellows beautifully in the oven and makes the whole dish sing.
  • You can have them ready in just over an hour from start to finish, including the crucial parboiling step.
  • They work as a side dish, party snack, or even a light lunch when you're feeling indulgent.
02 -
  • The parboiling step is non-negotiable because it ensures the insides cook through while the oven focuses on crisping the outside.
  • Don't skip grating your own Parmesan from a block—pre-grated cheese has cornstarch additives that prevent proper melting and browning.
  • Watch the broiler step like a hawk if you use it, because the difference between perfectly crispy and burnt happens in seconds.
03 -
  • Make sure your potato masher is sturdy and you're not afraid to press down—flattening them properly is what creates those crispy edges everyone craves.
  • Always use freshly minced garlic and freshly grated Parmesan because those two ingredients are doing the heavy lifting flavor-wise, and inferior versions will show.
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