Garlic Parmesan Ultra-Crispy Potatoes (Print)

Golden potatoes tossed with garlic, Parmesan, and Italian seasoning, baked until ultra-crispy and delicious.

# Ingredients:

→ 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 (approx. 50 g)
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 grease lightly.
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 allow to cool slightly.
03 - Place potatoes cut side down on the baking sheet. Using the bottom of a sturdy glass or potato masher, gently press each potato to about ½ inch thickness.
04 - Drizzle smashed potatoes with olive oil, then sprinkle evenly with salt and freshly ground black pepper.
05 - Combine melted butter, minced garlic, Parmesan cheese, Italian seasoning, and smoked paprika (if using) in a bowl. Brush or spoon mixture 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, garnish with fresh parsley, and serve warm.

# Expert Tips:

01 -
  • They crisp up so much faster than whole roasted potatoes, which means dinner actually happens on time.
  • The garlic and Parmesan cling to every edge, making each bite taste intentional rather than accidental.
  • People mistake them for restaurant food, but they're absurdly easy to pull off at home.
02 -
  • Don't skip the parboiling step—it's not extra work, it's the entire reason these crisp up instead of staying dense.
  • If your Parmesan burns before the potatoes brown, your oven might be running hot or you're overcrowding the pan; give them space and watch closely the second time.
03 -
  • If you want maximum crispiness, turn on the broiler for the last 2 to 3 minutes and watch them closely—the Parmesan will deepen in color and the edges will get almost crackling.
  • Always use freshly grated Parmesan because pre-shredded cheese has anti-caking agents that prevent proper browning and melting.
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