Garlic Parmesan Potatoes (Printable Version)

Golden, crispy potatoes coated with garlic, Parmesan, and herbs for a flavorful snack or side.

# 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 garlic cloves, 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)

# How To Make It:

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 cool slightly.
03 - Place parboiled potatoes on the baking sheet cut side down. Gently smash each potato to about 0.5-inch thickness using a potato masher or the bottom of a sturdy glass.
04 - Drizzle olive oil over the smashed potatoes; sprinkle with salt and pepper evenly.
05 - In a small bowl, combine melted butter, minced garlic, Parmesan cheese, Italian seasoning, and smoked paprika. Spoon or brush this mixture generously over each potato.
06 - Bake potatoes for 30 to 35 minutes until golden brown and ultra-crispy.
07 - Remove from oven, sprinkle with fresh parsley, and serve warm.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and somehow taste like you spent an hour on them when it's really just forty-five minutes of mostly hands-off oven time.
  • The garlic-Parmesan coating crisps up into these golden, crunchy edges that you'll genuinely fight people over.
  • They work as a side dish, a snack, a party appetizer, or the thing you eat cold standing at the fridge the next morning.
02 -
  • Don't skip the parboil step no matter how impatient you are—it's the difference between creamy centers and gummy potatoes.
  • Use freshly grated Parmesan cheese, not the pre-shredded kind, or your crust won't crisp up properly and you'll end up with a waxy coating instead of something golden and crunchy.
  • If you're making these ahead, reheat them in a 375°F oven for 10 minutes to restore the crispiness, though they're honestly best enjoyed fresh from the oven.
03 -
  • Make sure your Parmesan is freshly grated—pre-shredded won't crisp up the same way and will leave you disappointed.
  • If you're feeding a crowd, you can prep these completely up to the roasting step, cover them, and bake them right before serving for a stress-free meal.
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