Parmesan Garlic Herb Potatoes (Printable)

Crispy, fluffy potatoes tossed with garlic, herbs, and Parmesan for a savory side dish.

# Components:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed

→ Seasonings & Oils

02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 tsp sea salt
06 - 0.5 tsp freshly ground black pepper
07 - 0.5 tsp smoked paprika (optional)

→ Cheese & Herbs

08 - 0.5 cup freshly grated Parmesan cheese
09 - 2 tbsp chopped fresh parsley
10 - 1 tbsp chopped fresh chives (optional)
11 - Extra Parmesan and herbs for garnish (optional)

# Method:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot, cover with cold salted water, bring to a boil, and cook for 15–20 minutes until tender but intact.
03 - Drain potatoes thoroughly and let steam-dry in a colander for 2 minutes.
04 - Arrange potatoes on the baking sheet and gently smash each to about ½ inch thickness using a sturdy glass or potato masher.
05 - Combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika; drizzle evenly over smashed potatoes.
06 - Sprinkle grated Parmesan evenly over the potatoes.
07 - Bake for 20–25 minutes until edges are golden and crispy.
08 - Remove from oven, garnish with parsley, chives, and additional Parmesan if desired; serve immediately.

# Expert Advice:

01 -
  • The edges get so crispy you'll fight over the corner pieces.
  • It's faster and easier than making roasted potatoes from scratch.
  • Garlic, butter, and Parmesan turn simple spuds into something you'd order at a bistro.
02 -
  • Don't skip the steam-dry step or your potatoes will be soggy instead of crispy.
  • Smash them gently, if you press too hard they'll turn into mash and fall apart in the oven.
  • Fresh Parmesan makes all the difference, the pre-grated stuff doesn't crisp the same way.
03 -
  • Use baby potatoes so you don't have to cut them, they cook evenly and smash perfectly.
  • Broil for the last two minutes if you want restaurant-level crispy edges.
  • Add a pinch of red pepper flakes to the garlic butter if you like a little heat.
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