Garlic Parmesan Ultra-Crispy Potatoes (Print Version)

Golden crispy potatoes tossed with garlic and Parmesan baked to a crunchy finish, ideal for sides or snacks.

# 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 (50 g)
08 - 1 tsp Italian seasoning
09 - ½ tsp smoked paprika (optional)
10 - 2 tbsp chopped fresh parsley (for garnish)

# How-To Steps:

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 tender. Drain and cool slightly.
03 - Arrange potatoes on the baking sheet cut side down. Gently smash each potato to about ½-inch thickness using a potato masher or sturdy glass.
04 - Drizzle potatoes with olive oil and sprinkle with salt and black pepper evenly.
05 - Combine melted butter, minced garlic, Parmesan cheese, Italian seasoning, and smoked paprika. Generously brush this mixture over each smashed potato.
06 - Bake in the preheated oven for 30-35 minutes until potatoes turn golden and ultra-crispy.
07 - Remove from oven, sprinkle with fresh parsley, and serve warm.

# Expert Advice:

01 -
  • They're shatteringly crispy on the outside with a tender, buttery interior—the texture contrast is absolutely addictive.
  • Minimal prep work and just one baking sheet means cleanup won't ruin your evening.
  • The garlic and Parmesan coat every surface, so you actually taste those flavors instead of them disappearing into the potato.
02 -
  • Skipping the parboil step leads to potatoes that brown on the outside before the inside cooks, leaving you with crispy shells and hard centers—learn this the way I did so you don't have to.
  • The flat shape is everything; whole roasted potatoes will never achieve this level of crispiness no matter how long you bake them.
03 -
  • Mince your garlic fine so it toasts evenly and distributes throughout the coating instead of charring in big chunks.
  • Use freshly grated Parmesan from a block instead of pre-grated, which contains anti-caking agents that prevent even melting and browning.
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