Garlic Parmesan Ultra-Crispy Potatoes (Print Version)

Golden potatoes baked to crispy perfection with garlic, Parmesan, and a hint of herbs.

# 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 (about 50 g)
08 - 1 tsp Italian seasoning
09 - ½ tsp smoked paprika (optional)
10 - 2 tbsp fresh parsley, chopped (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 cook for 12 minutes until just fork-tender. Drain and let cool slightly.
03 - Arrange the parboiled potatoes cut side down on the baking sheet. Gently press each potato to about ½ inch thickness using a sturdy glass or potato masher.
04 - Drizzle olive oil over the smashed potatoes. Sprinkle with salt and freshly ground black pepper evenly.
05 - Combine melted butter, minced garlic, Parmesan cheese, Italian seasoning, and smoked paprika (if using). Spoon or brush generously over each potato.
06 - Bake in the preheated oven for 30 to 35 minutes until golden brown and ultra-crispy.
07 - Remove from oven and sprinkle chopped fresh parsley over the potatoes. Serve warm.

# Additional Tips::

01 -
  • They're impossibly crispy on the outside while staying creamy inside, no special technique required.
  • The garlic Parmesan coating sticks to every edge, making each bite taste intentional and indulgent.
  • One recipe feeds four people and somehow disappears before anyone's even sat down to eat.
02 -
  • The parboiling step is non-negotiable—raw potatoes won't cook through in 30 minutes at this temperature, but overcooked ones fall apart when you smash them, so 12 minutes is the magic number.
  • Freshly grated Parmesan makes all the difference; pre-shredded versions contain anti-caking agents that prevent the cheese from melting and crisping properly, leaving you with a chalky texture instead of that delicious golden crust.
03 -
  • Don't skip the parchment paper unless you love scrubbing baking sheets—the cheese and oil will stick otherwise, and cleanup becomes a whole thing.
  • If you're doubling this recipe, use two baking sheets instead of crowding one; potatoes need room to breathe and brown properly, not steam each other.
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