Garlic Parmesan Ultra-Crispy Potatoes (Printable)

Golden potatoes smashed, coated with garlic and Parmesan, then 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 - 0.5 tsp freshly ground black pepper

→ Garlic Parmesan Coating

05 - 4 tbsp unsalted butter, melted
06 - 4 cloves garlic, finely minced
07 - 0.5 cup grated Parmesan cheese
08 - 1 tsp Italian seasoning
09 - 0.5 tsp smoked paprika (optional)
10 - 2 tbsp chopped fresh parsley (for garnish)

# Steps:

01 - Set oven temperature to 425°F and prepare a large baking sheet by lining with parchment paper or light greasing.
02 - Boil a large pot of salted water and add halved potatoes; cook for 12 minutes until just tender. Drain and allow to cool slightly.
03 - Arrange potatoes cut side down on the baking sheet. Gently press each potato to approximately 0.5 inch thickness using a sturdy glass or potato masher.
04 - Drizzle the smashed potatoes with olive oil, then evenly sprinkle salt and black pepper over them.
05 - Combine melted butter, minced garlic, grated Parmesan, Italian seasoning, and smoked paprika if using. Generously brush or spoon the mixture onto each smashed potato.
06 - Bake in the preheated oven for 30 to 35 minutes until they achieve a golden brown and ultra-crispy texture.
07 - Remove from oven, sprinkle with fresh parsley, and serve warm.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and taste like you spent hours in the kitchen when you really spent 15 minutes of prep.
  • One sheet pan means minimal cleanup and maximum flavor, plus they disappear faster than you can plate them.
  • The garlic and Parmesan create this savory, almost addictive coating that makes it impossible to eat just one.
02 -
  • The parboiling step is non-negotiable—if you skip it, the potatoes either won't get crispy enough or they'll be raw in the middle, trust me on this.
  • Pat the potatoes dry after boiling before you smash them, because any excess water creates steam and keeps them from crisping up properly.
  • Don't let the garlic burn in the oven or it'll turn bitter and ruin the whole dish; medium-high heat is hotter than you'd think once things get going.
03 -
  • If you have a broiler, give the potatoes 2 to 3 minutes under high heat at the very end for an extra shatteringly crispy exterior.
  • Use a potato masher with a flat base rather than a waffle-patterned one, because flat smashing creates more surface area for crisping.
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