Garlic Parmesan Potatoes Recipe

Potatoes: The main ingredient, cut into wedges for optimal crispiness.

Olive oil: Helps to coat the potatoes and adds a rich flavor.

Garlic: Freshly minced to infuse the potatoes with a robust taste.

Parmesan cheese: Grated to add a savory, cheesy finish.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth.

Parsley: Freshly chopped for a vibrant garnish.

When preparing potato wedges, ensure they are cut uniformly to promote even cooking. This will help achieve that perfect golden brown and crispy texture. Additionally, when tossing the potatoes with olive oil, garlic, salt, and pepper, make sure each wedge is well-coated to enhance the overall flavor. For an extra layer of crispiness, consider preheating the baking sheet in the oven before spreading the potatoes on it.

• potatoes - Substitute with sweet potatoes: Sweet potatoes provide a slightly sweeter flavor and a different texture, which can add a unique twist to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use about ⅛ teaspoon per clove.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano is a hard, salty cheese similar to Parmesan but with a slightly sharper flavor.

• 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 milder flavor and can be used in the same quantity as black pepper.

• chopped fresh parsley - Substitute with dried parsley: Dried parsley can be used if fresh is unavailable; use about 1 teaspoon of dried parsley for every tablespoon of fresh parsley.

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled potatoes into an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain their crispiness.
• Store the container or bag in the refrigerator. The potatoes will stay fresh for up to 3-4 days.
• For longer storage, place the cooled potatoes on a baking sheet lined with parchment paper. Freeze them in a single layer to prevent sticking.
• Once the potatoes are frozen solid, transfer them to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Spread the frozen potatoes on a baking sheet in a single layer.
• Bake for 15-20 minutes or until heated through and crispy. You can also reheat them in an air fryer for a quicker option.
• Avoid microwaving the potatoes as it can make them mushy and lose their delightful crispiness.
• If you have leftover parmesan cheese and parsley, sprinkle a bit more on top after reheating to refresh the flavors.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover potatoes on a baking sheet in a single layer.
  3. Cover them with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, or until they are heated through and crispy again.
  5. Optionally, sprinkle a bit more parmesan cheese on top before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the leftover potatoes in the skillet, spreading them out evenly.
  4. Cook for about 5-7 minutes, stirring occasionally, until they 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.
  3. Microwave on high for 1-2 minutes, checking and stirring halfway through.
  4. Be cautious as the potatoes may not be as crispy as other methods.

• 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 about 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. This method will help retain the crispiness of the potatoes.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the leftover potatoes on the toaster oven tray.
  3. Heat for about 10 minutes, or until they are warmed through and crispy.
  4. This method is great for small batches of leftovers.

• Oven: Used to bake the potato wedges at the specified temperature until they are golden brown and crispy.

• Mixing bowl: Used to toss the potato wedges with olive oil, garlic, salt, and pepper.

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

• Spatula: Useful for turning the potato wedges occasionally to ensure they bake evenly.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

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

• Measuring cup: Used to measure the grated parmesan cheese and the cut potatoes.

• Knife: Essential for cutting the potatoes into wedges.

• Cutting board: Provides a safe surface for cutting the potatoes.

• Grater: Used to grate the parmesan cheese if it is not pre-grated.

• Chopping knife: Used to chop the fresh parsley for garnishing.

• Serving platter: Used to present the finished garlic parmesan potatoes attractively.

Preheat the oven early: Start preheating your oven while you prepare the potato wedges to save time.

Use a food processor: Mince the garlic quickly with a food processor instead of chopping by hand.

Line the baking sheet: Use parchment paper or a silicone mat to make cleanup faster.

Batch preparation: Cut all the potatoes at once and store them in water to prevent browning if you plan to make this recipe frequently.

Pre-grated cheese: Buy pre-grated parmesan cheese to save the time of grating it yourself.