Garlic Parmesan Ultra-Crispy Potatoes (Printable)

Golden potatoes tossed with garlic and Parmesan, baked to an ultra-crispy finish.

# 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)

# How To Make It:

01 - Preheat 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 cool slightly.
03 - Arrange potatoes cut side down on the baking sheet. Gently smash each potato to about ½-inch thickness using the bottom of a sturdy glass or potato masher.
04 - Drizzle potatoes with olive oil and sprinkle with salt and black pepper.
05 - Combine melted butter, minced garlic, Parmesan, Italian seasoning, and smoked paprika (if using). Generously spoon or brush 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 Tips:

01 -
  • They crisp up impossibly golden on the outside while staying tender inside, no fancy equipment needed.
  • The garlic and Parmesan stick to every inch, so there's no bland potato bite in the bunch.
  • Ready in about an hour total, which means you can make them on a random Tuesday night and still feel impressive.
02 -
  • Don't skip the parboiling step—raw potatoes won't soften inside during roasting, and you'll end up with crispy shells and hard centers.
  • If your Parmesan is pre-shredded, it won't melt as smoothly, so fresh-grated is worth the extra minute of effort.
03 -
  • Keep your oven temperature steady at 425°F—too low and they steam instead of crisp, too high and the Parmesan burns before the potato is done.
  • Don't crowd the pan; give each potato half its own space so heat circulates and the bottom side crisps properly.
Return