Garlic Parmesan Potatoes (Printable)

Golden potatoes with garlic butter and Parmesan, baked for a crispy, flavorful 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 - 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
08 - 1 tsp Italian seasoning
09 - ½ 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 tender. Drain and cool slightly.
03 - Arrange potatoes cut side down on the baking sheet. Gently press each with the bottom of a sturdy glass or potato masher to about ½-inch thickness.
04 - Drizzle potatoes with olive oil and sprinkle with salt and black pepper.
05 - In a small bowl, combine melted butter, garlic, Parmesan, Italian seasoning, and smoked paprika; generously spoon or brush over each potato.
06 - Bake for 30 to 35 minutes until edges are golden brown and crisp.
07 - Remove from oven, sprinkle with fresh parsley, and serve warm.

# Expert suggestions:

01 -
  • They're impossibly crispy on the outside and creamy inside, with zero fuss involved.
  • Your kitchen will smell like a garlic lover's dream while they bake.
  • People genuinely believe you spent hours on these when really it's just smashing and baking.
02 -
  • Don't skip the parboiling step thinking you can just bake them raw—that's how you end up with a hard potato instead of the creamy-inside-crispy-outside texture that makes these special.
  • Freshly grated Parmesan melts and browns beautifully, while pre-shredded versions clump up and don't integrate the same way, so that little extra step matters.
03 -
  • Use parchment paper or lightly oil your baking sheet so the potatoes release easily and don't stick, which ruins the crispy bottom.
  • Mince your garlic finely and distribute it evenly so you get garlic in every bite instead of discovering random chunks.
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