Parmesan Potato Wedges Recipe

Potatoes: The main ingredient, providing a starchy base that crisps up nicely in the oven.

Olive oil: Helps to coat the potato wedges and allows them to crisp up while baking.

Garlic powder: Adds a savory depth of flavor to the wedges.

Onion powder: Complements the garlic powder and enhances the overall taste.

Paprika: Provides a mild heat and a beautiful color to the wedges.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a touch of heat and balances the flavors.

Vegan parmesan nutritional yeast: A dairy-free alternative to parmesan cheese, adding a nutty and cheesy flavor.

Parsley: Optional, but adds a fresh and vibrant touch to the finished dish.

When cutting the potatoes into wedges, try to keep them as uniform in size as possible. This ensures that they cook evenly and all achieve that perfect golden and crispy texture.

• Parmesan - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a common vegan substitute for parmesan.

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

• Garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor compared to garlic powder.

• Onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor profile and add a bit of texture.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the taste of the potato wedges.

• Salt - Substitute with sea salt: Sea salt can provide a more complex flavor and is often less processed than regular table salt.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as an alternative to black pepper.

• Fresh parsley - Substitute with fresh cilantro: Fresh cilantro can add a different but equally fresh and vibrant flavor to the dish.

• Allow the potato wedges to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled wedges in an airtight container or a resealable plastic bag. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven at 375°F (190°C) for about 10-15 minutes to regain crispiness.
• For freezing, arrange the cooled wedges on a baking sheet in a single layer and freeze until solid, about 1-2 hours. This prevents them from clumping together.
• Transfer the frozen wedges to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to enjoy, reheat the frozen wedges directly from the freezer. Preheat the oven to 400°F (200°C) and bake for 20-25 minutes, or until heated through and crispy.
• For added flavor, sprinkle a bit more nutritional yeast or fresh parsley after reheating.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover potato wedges on a baking sheet in a single layer. Bake for 10-15 minutes, or until they are heated through and crispy. This method helps retain their original texture and flavor.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Place the potato wedges in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method is quick and keeps the wedges crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the potato wedges in the skillet and cook for 5-7 minutes, turning occasionally, until they are heated through and crispy. This method is great if you want to add a bit more olive oil flavor.

• Microwave Method: Place the potato wedges on a microwave-safe plate in a single layer. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, or until heated through. Note that this method may make the wedges less crispy.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Arrange the potato wedges on the toaster oven tray in a single layer. Bake for 10-12 minutes, or until they are heated through and crispy. This method is convenient for small batches.

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

• Cutting board: Provides a stable surface to safely cut the potatoes into wedges.

• Knife: Essential for cutting the potatoes into wedge shapes.

• Large bowl: Used to toss the potato wedges with olive oil and seasonings to ensure even coating.

• Baking sheet: A flat sheet used to spread the potato wedges in a single layer for baking.

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

• Measuring spoons: Used to measure out the olive oil, garlic powder, onion powder, paprika, salt, and black pepper accurately.

• Spatula: Used to turn the potato wedges halfway through the baking process to ensure even cooking.

• Serving dish: Used to present the finished potato wedges, sprinkled with nutritional yeast and parsley.

Preheat the oven early: Start preheating the oven while you wash and cut the potatoes to save time.

Use a large bowl: Toss the potato wedges in a large bowl to ensure even coating with olive oil and spices.

Line the baking sheet: Use parchment paper or a silicone mat to line the baking sheet for easy cleanup.

Batch cooking: Double the recipe and store extra potato wedges in the fridge for quick reheating later.

Pre-mix spices: Combine garlic powder, onion powder, paprika, salt, and black pepper in advance to save time during preparation.