Vegan Garlicky Potatoes Recipe

Potatoes: The main ingredient, providing a starchy and satisfying base.

Garlic: Adds a robust and aromatic flavor to the dish.

Olive oil: Helps to crisp up the potatoes and adds a rich, fruity flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of heat and depth of flavor.

Parsley: Fresh and chopped, it adds a burst of color and a fresh, herbaceous note.

When preparing the potato wedges, make sure to cut them into uniform sizes to ensure even cooking. For an extra layer of flavor, you can infuse the olive oil with the minced garlic by gently heating them together in a small pan for a few minutes before tossing with the potatoes. This will help the garlic flavor permeate the potatoes more thoroughly.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are slightly sweeter, but they roast well and can be seasoned similarly.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it great for roasting.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity for a similar level of heat.

• parsley - Substitute with cilantro: Cilantro offers a fresh, vibrant flavor that can complement the garlicky potatoes well.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled potatoes to an airtight container. If you have a lot, layer them with parchment paper to avoid sticking.
• Store the container in the refrigerator. They will stay fresh for up to 3-4 days.
• To reheat, spread the potatoes on a baking sheet and bake at 375°F (190°C) for about 10-15 minutes until they regain their crispiness.
• For freezing, place the cooled potatoes on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date for reference.
• Frozen potatoes can be stored for up to 2 months.
• To reheat from frozen, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until they are hot and crispy.
• Avoid microwaving as it can make the potatoes rubbery and less appealing.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover potatoes on a baking sheet lined with parchment paper or aluminum foil.
  3. Lightly drizzle with a bit more olive oil to help them crisp up again.
  4. Bake for 10-15 minutes, or until the potatoes are heated through and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the leftover potatoes to the skillet, spreading them out in a single layer.
  4. Cook for about 5-7 minutes, flipping occasionally, until the potatoes are heated through and crispy.

• Microwave Method:

  1. Place the leftover potatoes in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking and stirring halfway through, until the potatoes are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover potatoes in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until the potatoes are heated through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Spread the leftover potatoes on the toaster oven tray.
  3. Bake for 10-12 minutes, or until the potatoes are heated through and crispy.

• Oven: Used to bake the potatoes until they are golden brown and crispy.

• Mixing bowl: Used to combine the potato wedges, minced garlic, olive oil, salt, and black pepper.

• Baking sheet: Provides a flat surface to spread the potatoes in a single layer for even baking.

• Aluminum foil: Lines the baking sheet to prevent the potatoes from sticking and to make cleanup easier.

• Knife: Used to cut the potatoes into wedges and to mince the garlic.

• Cutting board: Provides a safe surface to cut the potatoes and mince the garlic.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper accurately.

• Spatula: Used to flip the potatoes halfway through the baking process.

• Serving dish: Used to serve the garlicky potatoes once they are baked and garnished with parsley.

Preheat the oven: Start preheating your oven while you prepare the potatoes to save time.

Use pre-minced garlic: Opt for pre-minced garlic from a jar to cut down on prep time.

Line the baking sheet: Use parchment paper instead of aluminum foil for easier cleanup.

Batch preparation: Cut and season the potatoes in advance, storing them in the fridge until ready to bake.

Uniform size: Cut potato wedges evenly to ensure they cook at the same rate.