Garlic Parmesan Ultra-Crispy Potatoes (Printable)

Golden smashed potatoes coated with garlic, Parmesan, and herbs for a crispy, flavorful bite.

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

# Method:

01 - Set oven temperature to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Boil salted water in a large pot. Add halved potatoes and simmer for 12 minutes until just fork-tender. Drain and allow to cool slightly.
03 - Arrange parboiled potatoes cut side down on the prepared baking sheet. Gently flatten each potato to about ½-inch thickness using the bottom of a sturdy glass or a potato masher.
04 - Drizzle olive oil evenly over the smashed potatoes. Sprinkle with salt and freshly ground black pepper.
05 - 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 - Place the baking sheet in the oven and cook for 30 to 35 minutes, until the potatoes develop a golden-brown, ultra-crispy crust.
07 - Remove potatoes from oven, sprinkle with chopped fresh parsley, and serve warm.

# Expert Advice:

01 -
  • The combination of smashed edges and parboiling creates potato squares that are somehow crispy everywhere, not just on top
  • That garlic butter seeps into every crevice, creating these ridiculous salty corners that everyone fights over
  • They reheat surprisingly well, though I rarely have leftovers to test this theory
02 -
  • The parboiling step is what makes these work, so do not skip it even if you are tempted to save time
  • Smash gently but firmly, you want them flattened but still holding together in one piece
  • Space them out on the pan, overlapping potatoes steam instead of crisp, which defeats the whole point
03 -
  • Leftovers can be reheated in a 400°F oven for 10 minutes, and they actually get crispier than the first time
  • If your potatoes are too small to halve, just smash them whole after boiling, adjusting the cook time down slightly
  • The glass-smashing technique sounds weird but works better than a fork, which leaves holes instead of creating those crispy edges
Return