Garlic Parmesan Ultra-Crispy Potatoes (Printable)

Golden potatoes smashed and baked with garlic, Parmesan, and herbs for an addictive crisp finish.

# 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 - 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. 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 cut side down on the prepared 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 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 the mixture generously over each smashed potato.
06 - Bake in the preheated oven for 30 to 35 minutes until golden brown and ultra-crispy.
07 - Remove from oven, sprinkle with chopped fresh parsley, and serve warm.

# Expert Advice:

01 -
  • They're crispy on the outside but stay pillowy soft inside, which somehow feels like both textures at once.
  • Takes barely an hour from start to finish, so you can make them on a weeknight without stress.
  • One pan, mostly hands-off baking means you can actually relax instead of hovering over the stove.
02 -
  • Don't skip the parboiling step no matter how much you want to; raw potatoes won't crisp properly and will stay hard in the middle.
  • If your potatoes aren't getting crispy after 35 minutes, blast them under the broiler for 2 to 3 minutes, but watch them like a hawk so they don't burn.
03 -
  • Fresh grated Parmesan melts better and coats more evenly than the pre-grated stuff, so it's worth the thirty seconds with a box grater.
  • If you're meal prepping, parboil the potatoes ahead of time and store them in the fridge, then assemble and bake when you're ready.
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