Parmesan Garlic Herb Potatoes (Printable)

Crispy and fluffy potatoes with garlic, herbs, and Parmesan, perfect as a savory side.

# What You'll Need:

→ 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 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika (optional)

→ Cheese & Herbs

08 - ½ 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)

# How to Make It:

01 - Set oven to 425°F and line a large baking sheet with parchment paper or grease lightly.
02 - Place potatoes in a large pot, cover with cold salted water, bring to a boil, and cook for 15 to 20 minutes until fork-tender but intact.
03 - Drain the potatoes thoroughly and allow them to steam-dry in the colander for 2 minutes.
04 - Arrange potatoes on the baking sheet and gently smash each to approximately ½ inch thickness using the bottom of a glass or potato masher.
05 - Combine olive oil, melted butter, minced garlic, salt, black pepper, and smoked paprika in a small bowl and drizzle evenly over smashed potatoes.
06 - Sprinkle freshly grated Parmesan cheese evenly across the potatoes.
07 - Bake for 20 to 25 minutes until edges turn golden and crispy.
08 - Remove from oven, garnish with fresh parsley, chives, and additional Parmesan if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The edges get crispy and almost chip-like while the insides stay fluffy and tender.
  • They come together in under an hour with ingredients you probably already have.
  • Parmesan and garlic make everything taste restaurant-quality without any fussing.
02 -
  • Don't skip the steam-dry step in the colander; wet potatoes steam instead of crisp, and you'll lose that crucial texture contrast.
  • Freshly grated Parmesan makes an actual difference here because it melts and clings instead of just sitting on top in little flakes.
  • If your potatoes are too small or oddly shaped, the thicker pieces will stay soft while thin edges burn; aim for roughly uniform baby potatoes.
03 -
  • Cold salted water for boiling ensures even cooking and actually seasons the potatoes from the inside.
  • A potato ricer would make these mushier than you want; the masher or glass technique keeps that texture contrast that makes them special.
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