Crispy Garlic Parmesan Potatoes
These Crispy Garlic Parmesan Potatoes are a perfect side dish that combines crunchy golden outsides with fluffy interiors, delivering an irresistible garlic and cheesy flavor.
Ingredients
Main Ingredients
- 2 pounds Baby potatoes (or small Yukon Golds) Use similar sized potatoes for even cooking.
- 3 tablespoons Olive oil
- 3 tablespoons Butter
- 4-6 cloves Garlic, finely chopped or grated Fresh garlic recommended for best flavor.
- 1 cup Parmesan cheese, finely grated Freshly grated for better crispiness.
- to taste Salt
- to taste Black pepper
- 1 tablespoon Fresh parsley, chopped (optional) For garnish.
Instructions
Preparation
- Boil the potatoes. Cover whole baby potatoes with cold water in a pot, add salt, and bring to a boil. Cook until a knife slides in easily, about 12-18 minutes.
- Drain and dry the potatoes. Let them sit in the colander for a couple of minutes to allow moisture to escape.
- Preheat the oven to 450°F. Smash each potato using the bottom of a glass to create craggy edges.
Cooking
- Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper. Optional: flip them for better oil coverage.
- Roast in the oven for 25 to 35 minutes, flipping halfway through until deep golden and crispy.
- Melt butter in a small pan, add garlic, and sauté for about 30 to 60 seconds without browning.
- Once roasted, spoon the garlic butter over the potatoes and sprinkle with Parmesan. Return to the oven for another 5 to 8 minutes until the cheese is melted and crispy.
- Sprinkle with chopped parsley and a pinch of salt if needed. Serve immediately.
Notes
Serve with a variety of dips like garlic mayo, sour cream and chive, ranch, or spicy ketchup for added flavor. Store leftovers in an airtight container in the fridge for up to 4 days.