Garlic Parmesan Ultra Crispy Potatoes (Printer-friendly)

Golden, crispy potatoes infused with garlic and Parmesan, baked for a flavorful and addictive crunch.

# Required 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

# How-To Steps:

01 - Preheat the oven to 425°F and 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 allow to cool slightly.
03 - Arrange the parboiled potatoes on the prepared baking sheet with the cut side down. Gently smash each potato to approximately ½-inch thickness using the bottom of a sturdy glass or a potato masher.
04 - Drizzle olive oil over the smashed potatoes, then sprinkle evenly 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 smashed potato.
06 - Bake the potatoes for 30 to 35 minutes, until they develop a golden brown, ultra-crispy exterior.
07 - Remove from oven, sprinkle with fresh parsley, and serve warm.

# Expert Suggestions:

01 -
  • They're impossibly crispy on the outside while somehow staying tender inside, which honestly shouldn't work but absolutely does.
  • The garlic and Parmesan combination tastes indulgent but takes almost zero effort compared to how good they are.
  • You can make them ahead and reheat, which means less stress when you're feeding a crowd.
02 -
  • Parboiling is non-negotiable—it gets the insides tender so they don't need 45 minutes of direct heat, which would dry them out or burn the cheese before the potato finishes cooking.
  • Freshly grated Parmesan makes an actual textural difference because it melts and browns instead of clumping like pre-shredded versions.
  • Watching the last few minutes matters because ovens vary wildly and the difference between perfect and overdone is about three minutes.
03 -
  • If your oven runs hot, start checking at 25 minutes because there's no recovering from burnt cheese edges.
  • Leftovers actually stay reasonably crispy in an airtight container for two days, which is remarkable for a potato dish.
Go back