Garlic Parmesan Crispy Potatoes (Print View)

Crispy potatoes tossed with garlic and Parmesan, baked to golden perfection with herbs and spices.

# Components:

→ 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)

# Preparation 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 fork-tender. Drain and let cool slightly.
03 - Place parboiled potatoes on the prepared baking sheet, cut side down. Gently smash each potato with the bottom of a sturdy glass or potato masher to about ½-inch thickness.
04 - Drizzle smashed potatoes with olive oil, then sprinkle evenly with salt and black pepper.
05 - In a small bowl, combine melted butter, minced garlic, grated Parmesan, Italian seasoning, and smoked paprika if using. Spoon or brush the mixture generously over each smashed potato.
06 - Bake potatoes for 30 to 35 minutes until golden brown and ultra-crispy.
07 - Remove potatoes from oven, sprinkle with fresh parsley, and serve warm.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside and buttery inside, like a potato chip you can actually eat with dinner.
  • The garlic and Parmesan make them taste indulgent without requiring any real cooking skills.
02 -
  • Don't skip the parboiling step; raw potatoes won't cook through in the time it takes to crisp them, no matter what temperature you use.
  • If your potatoes aren't crisping up, your oven temperature might be off, so invest in an oven thermometer if you're serious about these.
03 -
  • Make the garlic butter mixture ahead of time and refrigerate it; you can assemble and bake whenever you're ready to eat.
  • If you're cooking for a crowd, you can parboil the potatoes hours in advance and smash and bake them right before serving.
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