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Crispy Garlic Butter Parmesan Potatoes

Remember those childhood evenings filled with the aroma of roasted potatoes? This recipe captures that essence, elevating it to an ultra-gourmet experience that's incredibly easy to make! In no time, you'll have perfectly crispy potatoes, ideal for pairing with a steak or as a light and delicious meal.
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Cook Time 45 minutes
Total Time 45 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg potatoes (Yukon Gold or Carisma recommended)
  • 3 tbsp butter melted
  • 1 tbsp olive oil
  • 4 cloves garlic crushed
  • 1 tbsp fresh parsley chopped
  • coarse salt and freshly ground black pepper to taste
  • 2 tbsp grated Parmesan cheese

Equipment

  • Oven
  • Large saucepan
  • Baking sheet
  • Potato masher or spoon

Method
 

  1. Step 1: Preheat oven to 200°C (thermostat 6-7 / 400°F).
  2. Step 2: Cook potatoes: Place peeled potatoes in a large saucepan filled with cold salted water. Bring to a boil, then reduce heat and simmer, covered, for 30–35 minutes, or until tender with a fork. Drain thoroughly and let cool slightly.
  3. Step 3: Prepare baking sheet: Lightly oil a large baking sheet with olive oil.
  4. Step 4: Mash potatoes: Arrange potatoes on the prepared baking sheet. Using a potato masher or the back of a spoon, gently flatten them, being careful not to mash them into a purée.
  5. Step 5: Prepare garlic butter mixture: In a small bowl, combine melted butter, crushed garlic, and chopped parsley.
  6. Step 6: Season and bake: Pour the butter mixture over each potato. Season generously with coarse salt and freshly ground black pepper. Drizzle lightly with olive oil. Bake for 10–15 minutes, or until golden brown and crispy.
  7. Step 7: Add Parmesan: Remove from oven. Sprinkle potatoes with grated Parmesan cheese. Return to oven for 2–3 minutes, or until cheese is melted and lightly browned.
  8. Step 8: Serve: Serve immediately!

Notes

Feel free to experiment! You can add herbs de Provence, rosemary, thyme… For a spicier version, add a bit of Espelette pepper. If you don’t have Parmesan, grated Pecorino or Gruyère will work perfectly. It's best to enjoy these crispy potatoes immediately. However, you can store them in the refrigerator for 1–2 days in an airtight container. To reheat, bake them for a few minutes or pan-fry them.