Garlic Parmesan Baked Potatoes (Printable Version)
# What You'll Need:
→ Finishing Touches
01 -
1/4 cup Parmesan, grated
02 -
2 tablespoons fresh parsley, chopped
→ Seasoning and Fats
03 -
1/2 teaspoon smoked paprika (go for it if you like)
04 -
2 tablespoons melted unsalted butter
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon pepper, ground
07 -
3 garlic cloves, finely chopped
08 -
3 tablespoons olive oil
→ Potatoes
09 -
1 and a half pounds tiny red potatoes or Yukon Golds
# Steps to Follow:
01 -
Once you pull those crispy potatoes out, toss some chopped parsley over everything. Dish up while they're hot and grab your favorite dip if you want.
02 -
Put the tray in the oven. Let them roast for 25–30 minutes or until the outside's super crunchy and deep gold on the edges. If you want even more crackle, pop them under the broiler for 2–3 minutes at the end. Just keep an eye on them so they don't blacken.
03 -
In a little bowl, mix up the melted butter, oil, garlic, spice, salt, and pepper. Brush that all over the tops and sides of each potato. Sprinkle on lots of grated Parmesan.
04 -
Lay out the cooked potatoes on your prepared tray. Squash each one with a potato masher or a glass until it's about half an inch thick. Don't worry if some break apart a bit.
05 -
Fire up your oven to 425°F (about 220°C). Cover a big baking sheet with parchment or swipe on a little olive oil so nothing sticks.
06 -
Grab a big pot, fill it up with water, and get it boiling. Toss in a scoop of salt and add the little potatoes. Let them bubble for around 15–20 minutes, until you can stab them with a fork. Drain and cool off a bit before moving on.
# Additional Tips:
01 -
Yukon Golds or small red potatoes work best—they turn out creamy inside and crispy outside.
02 -
Push the potatoes down gently so they mostly hold their shape—don't mash them too much.
03 -
Don’t hold back on the garlic, herbs, or cheese. Big flavors really make all the difference.
04 -
Blasting them at high heat gives you the best crunch. Broil at the end if you love extra crispy edges.
05 -
You can boil the potatoes a few hours before, stash them in the fridge, then roast and smash when you’re ready to eat.