Garlic Parmesan Potatoes Crispy (Printable)

Crispy golden potatoes tossed with garlic, Parmesan, and herbs for a flavorful bite.

# What Goes In:

→ Potatoes

01 - 1.5 lbs baby or Yukon gold potatoes, halved
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper

→ Garlic Parmesan Coating

05 - 4 tablespoons unsalted butter, melted
06 - 4 cloves garlic, finely minced
07 - ½ cup grated Parmesan cheese
08 - 1 teaspoon Italian seasoning
09 - ½ teaspoon smoked paprika (optional)
10 - 2 tablespoons chopped fresh parsley for garnish

# How to Make It:

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

# Expert Advice:

01 -
  • The parboil-and-smash technique creates maximum crispy surface area that regular roasted potatoes can never achieve
  • Butter and garlic seep into every nook and cranny, making each bite impossibly flavorful
02 -
  • Parboiling is the secret step you cannot skip because it creates that creamy interior while the high heat creates the crispy exterior
  • Letting the potatoes cool slightly after parboiling makes them easier to smash without falling apart completely
03 -
  • Space the potatoes evenly on the baking sheet so steam can escape and edges can crisp properly
  • A light coating of cooking spray on the parchment paper prevents sticking without adding excess oil
Return