Garlic Parmesan Ultra-Crispy Potatoes (Printable)

Golden potatoes tossed with garlic, Parmesan, and spices baked until ultra-crispy and golden brown.

# 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 (approx. 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 the oven to 425°F. Prepare a large baking sheet by lining with parchment paper or lightly greasing it.
02 - Bring a large pot of salted water to a boil. Add the halved potatoes and parboil for 12 minutes until just fork-tender. Drain and allow to cool slightly.
03 - Arrange the parboiled potatoes on the prepared baking sheet with the cut side down. Using the bottom of a sturdy glass or potato masher, gently flatten each potato to approximately ½ inch thickness.
04 - Drizzle the smashed potatoes with olive oil, then sprinkle evenly with salt and freshly ground black pepper.
05 - In a small bowl, combine melted butter, minced garlic, grated Parmesan, Italian seasoning, and smoked paprika if using. Generously spoon or brush this mixture over each smashed potato.
06 - Bake the potatoes for 30 to 35 minutes, until they are golden brown and ultra-crispy.
07 - Remove from oven, sprinkle with fresh chopped parsley, and serve warm.

# Expert Advice:

01 -
  • The outside gets shatteringly crispy while the inside stays pillowy, creating that textural contrast that makes you reach for another piece.
  • Minimal hands-on time means you can prep them, stick them in the oven, and actually enjoy your guests instead of fussing over dinner.
  • One pan, zero fancy techniques—if you can halve a potato and melt butter, you've got this.
02 -
  • Parboiling is non-negotiable—skipping it or rushing it means your potatoes either stay raw inside or turn to mush, and there's no middle ground.
  • The cut side down on the baking sheet is essential; that flat surface is where the magic happens, creating a crispy crust that raw sides never achieve.
  • Cheese burns if you're not watching, so set a timer and peek around the 30-minute mark—ovens vary wildly, and the difference between golden and bitter is sometimes just minutes.
03 -
  • If you want an extra crispiness boost, slide them under the broiler for 2 to 3 minutes at the very end—watch them like a hawk because they can go from perfect to burnt in seconds.
  • Make sure your potatoes are completely dry before tossing with oil; any lingering water creates steam instead of crispness.
  • Freshly grated Parmesan really does make a difference in texture, but pre-grated works if you're in a rush and won't tell anyone.
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