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Instructions:
- Preheat the oven to 425°F (220°C).
- Boil the potatoes in well-salted water for about 15 minutes, until fork-tender. Drain thoroughly.
- Arrange potatoes on a baking sheet and gently smash each one with the bottom of a glass, keeping them intact.
- Drizzle potatoes with olive oil and season with salt, black pepper, paprika, and garlic powder.
- Roast for 20 minutes, until the edges begin to crisp and turn golden.
- Remove from the oven and sprinkle mozzarella or cheddar and Parmesan evenly over the potatoes.
- Return to the oven and bake for another 8–10 minutes, until the cheese is melted and lightly golden.
- In a small bowl, mix the melted butter with minced garlic.
- Brush the garlic butter generously over the hot potatoes.
- Garnish with chopped parsley and serve immediately.
Variations
- Use pepper jack or smoked gouda for a bolder cheese flavor.
- Add a pinch of chili flakes to the garlic butter for heat.
- Sprinkle cooked bacon bits over the cheese before the final bake.
- Finish with a dusting of grated Parmesan right before serving for extra savoriness.
Tips
- Dry the potatoes well after boiling to ensure maximum crispiness.
- Do not overcrowd the baking sheet; space helps them brown properly.
- Broil for the last 2–3 minutes if you want extra crunch.
- Serve immediately, as these are best enjoyed hot and melty.
