Garlic Parmesan Crispy Potatoes (Printable)

Golden, ultra-crispy potatoes baked with garlic and Parmesan for a flavorful, addictive side option.

# 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)

# Method:

01 - Preheat the 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. Gently smash each potato with the bottom of a sturdy glass or potato masher to about 0.5-inch thickness.
04 - Drizzle olive oil over the smashed potatoes. Sprinkle with salt and pepper evenly.
05 - Combine melted butter, garlic, Parmesan, Italian seasoning, and smoked paprika in a small bowl. Spoon or brush 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 Pointers:

01 -
  • The outsides get impossibly crispy while the centers stay creamy and tender
  • One pan, minimal prep, and they disappear faster than anything else I make
02 -
  • Parboiling is the secret step that creates the creamy interior while still allowing the exterior to crisp up properly
  • Crowding the baking sheet will steam the potatoes instead of crisping them, use two sheets if necessary
03 -
  • Use a rimmed baking sheet to contain any butter that escapes and prevent smoking in your oven
  • Broil for 2 to 3 minutes at the very end if you want next-level crispy edges, watch them like a hawk
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