Vegan Garlicky Potatoes Recipe

Potatoes: The main ingredient, providing a starchy base that becomes crispy when baked.

Garlic: Adds a pungent, savory flavor that complements the potatoes perfectly.

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

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the flavor profile.

Parsley: Optional garnish that adds a fresh, herbal note and a pop of color.

When preparing the potatoes, make sure to cut them into evenly sized wedges to ensure they cook uniformly. For an extra layer of flavor, consider tossing the potatoes with a pinch of smoked paprika or rosemary along with the garlic and olive oil. This will add a subtle smokiness or herbaceous note that complements the garlicky taste.

• Potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are rich in vitamins and fiber.

• Garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish well.

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

• Allow the potatoes to cool completely before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled potatoes into an airtight container. If you have a lot, consider using multiple containers to avoid overcrowding.

• Store the container in the refrigerator. The potatoes will stay fresh for up to 4-5 days.

• To reheat, spread the potatoes on a baking sheet and bake at 375°F (190°C) for about 10-15 minutes, or until they regain their crispiness.

• For freezing, place the cooled potatoes on a baking sheet in a single layer. This prevents them from sticking together.

• Freeze the potatoes for about 1-2 hours, or until they are solid.

• Transfer the frozen potatoes into a freezer-safe bag or container. Label with the date to keep track of freshness.

• Store in the freezer for up to 2 months.

• To reheat from frozen, bake at 400°F (200°C) for 20-25 minutes, or until they are heated through and crispy.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover potatoes evenly on a baking sheet.
  3. Cover with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes, then remove the foil and bake for an additional 5 minutes to regain their crispiness.

• 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 and cook, stirring occasionally, for about 5-7 minutes until they are heated through and crispy.

• Microwave Method:

  1. Place the potatoes in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the potatoes in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even crisping.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the potatoes on the toaster oven tray.
  3. Heat for about 10 minutes, checking halfway through to ensure they are warming evenly.

• Broiler Method:

  1. Preheat your broiler on high.
  2. Spread the potatoes on a baking sheet.
  3. Place under the broiler for 3-5 minutes, watching closely to prevent burning, until they are heated through and crispy.

• Oven: Used to bake the potatoes at 400°F (200°C) until they are golden and crispy.

• Baking sheet: Provides a flat surface to spread the potato wedges evenly for baking.

• Mixing bowl: Used to combine the potatoes, garlic, olive oil, salt, and pepper.

• Knife: Essential for cutting the potatoes into wedges.

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

• Measuring spoons: Used to measure the olive oil accurately.

• Garlic press: Optional tool to mince the garlic efficiently.

• Spatula: Helpful for mixing the potatoes with the other ingredients in the bowl.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Serving dish: Used to present the finished garlicky potatoes.

• Herb scissors: Optional tool for finely chopping fresh parsley for garnish.

Pre-chop the garlic: Mince the garlic in advance and store it in an airtight container in the fridge.

Use a mandoline: Slice the potatoes quickly and evenly with a mandoline slicer.

Line the baking sheet: Use parchment paper or a silicone mat to reduce cleanup time.

Batch preparation: Double the recipe and store extra potatoes in the fridge for quick reheating.

Preheat the oven: Start preheating the oven before you begin prepping to save waiting time.