Garlic Parmesan Ultra-Crispy Potatoes (Printable)

Golden, crispy potatoes tossed with garlic, Parmesan, and herbs for a flavorful side or snack.

# What You 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
08 - 1 tsp Italian seasoning
09 - ½ tsp smoked paprika (optional)
10 - 2 tbsp chopped fresh parsley (for garnish)

# Directions:

01 - Preheat oven to 425°F and prepare a large baking sheet by lining it with parchment paper or greasing lightly.
02 - Bring a large pot of salted water to a boil, add halved potatoes and parboil for 12 minutes until just tender, then drain and cool slightly.
03 - Place parboiled potatoes on the baking sheet cut side down. Gently smash each to about ½-inch thickness using the bottom of a glass or potato masher.
04 - Drizzle potatoes with olive oil, then sprinkle salt and pepper evenly over them.
05 - Combine melted butter, minced garlic, Parmesan, Italian seasoning, and smoked paprika if using; brush generously over each smashed potato.
06 - Bake at 425°F for 30-35 minutes until golden and ultra-crispy.
07 - Remove from oven, sprinkle with fresh parsley, and serve warm.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside and soft inside, the kind of texture contrast that makes people reach for seconds without thinking.
  • Minimal prep and active cooking time means you can have restaurant-quality side dishes while barely breaking a sweat.
  • The garlic and Parmesan combo is so addictive that people will ask for the recipe, guaranteed.
02 -
  • Do not skip the parboiling step—it ensures the inside is cooked through while the outside stays firm enough to crisp up properly in the oven.
  • Fresh garlic matters here; the minced garlic will cook in the oven's heat and mellow out, creating a sweet, savory flavor that jarred garlic simply cannot replicate.
  • Watch them in the final 10 minutes because Parmesan can go from perfectly golden to slightly burnt faster than you'd expect, especially if your oven runs hot.
03 -
  • Use parchment paper on your baking sheet to prevent sticking and make cleanup instant—it also helps the bottoms crisp evenly.
  • If your oven runs hot or cold, adjust the temperature by 25 degrees and keep a close eye on the color; golden brown is your target, not dark caramel.
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