Garlic Parmesan Ultra-Crispy Potatoes (Printer View)

Golden potatoes tossed with garlic and Parmesan, baked until crispy and deliciously savory.

# Components:

→ 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 fresh parsley, chopped (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 parboil for 12 minutes until just fork-tender. Drain and let cool slightly.
03 - Place parboiled potatoes on the baking sheet, cut side down. Gently smash each potato to about ½-inch thickness using the bottom of a sturdy glass or potato masher.
04 - Drizzle smashed potatoes with olive oil and season evenly with salt and black pepper.
05 - In a small bowl, combine melted butter, minced garlic, Parmesan cheese, Italian seasoning, and smoked paprika if using. Spoon or brush this mixture generously over each smashed potato.
06 - Bake potatoes 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 crispy on the outside and creamy in the middle, like someone invented the perfect potato texture and forgot to tell anyone.
  • The garlic and Parmesan create this almost umami-forward flavor that makes people ask for seconds before they even finish their first bite.
  • You can have them ready in an hour, but they taste like you've been planning them all day.
02 -
  • Parboiling is not optional—it ensures the inside cooks through to tender before the outside burns crispy, which is the whole point of this recipe.
  • Freshly grated Parmesan melts and browns beautifully, while pre-shredded varieties contain anti-caking agents that prevent them from crisping up properly and create a waxy texture.
  • If your potatoes finish cooking but aren't as crispy as you'd like, a 2 to 3 minute broil at the end transforms them into something truly extraordinary.
03 -
  • Make sure your Parmesan is freshly grated from a block—pre-shredded will not crisp the same way, and the difference is genuinely noticeable.
  • Don't skip the parboiling step even if you're tempted to save time; it's what ensures the inside is creamy while the outside gets ultra-crispy.
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