Crispy, garlicky parsley potatoes + leftover crispy wedges

I have a couple of new + delicious recipes for you this week! The first are crispy + garlicky, parsley potatoes with a bonus recipe utilizing the potato scraps. There are so many ways you can repurpose food scraps to reduce food waste! This week, I made the leftover potatoes scraps into crispy, fluffy potato wedges. Every time I make these for friends they're a huge hit, and they literally could not be easier. I also made cashew milk and kept the leftover pulp to make into granola. And lastly, I kept the carrot pulp remaining from juicing to make into spicy carrot poke (you can find the rest of the recipes mentioned on the blog!)

Not only does getting creative with scraps help to reduce food waste, but it's also cost effective. I believe it's important to prioritize natural foods, but that does get pricey! By getting creative with food that you may otherwise toss out, you can maximize your food budget.


For recipes, tips, and holistic nutrition information, follow along on Instagram @Mirabella Holistic Health!


Dairy-free

Gluten-free

Vegan


Crispy Garlic Potatoes

~2 lbs organic New or Yukon potatoes

3 Tbsp flat leaf parsley, chopped

10-12 garlic cloves, minced

~4Tbsp avocado oil (EVOO would work well too)

Himalayan salt (to taste)


Instructions

-Bring a medium-large pot of water to a boil*

-These potatoes should be very evenly diced. To do so, cut the sides + ends off to square the potatoes. Keep the scraps for the recipe below! Dice the potatoes into small cubes.

-Add diced potatoes and boil for ~ 10 mins, stirring occasionally

-Drain potatoes and pat dry

-Heat pot to medium and add avocado oil. Cook potatoes in batches until the potatoes are lightly browned, then set the cooked potatoes on a lined plate. See note below *

-Make sure you don't overcook the potatoes at this point, because you'll add them back to the pot later on.

-Once you've cooked all of the potatoes in batches, adjust the heat to low and let the pot cool off for a few minutes. If needed, add a little bit more avocado oil

-Add all of the potatoes back to the pot, and stir in the minced garlic and parsley. Stir for a few minutes until the garlic is slightly softened and fragrant. Remove from heat and salt well!

-You can top the potatoes with fresh grated parmesan or dairy free cheese, (obviously, if you choose to top with cheese, it is no longer dairy free or vegan). Serve while hot!


*I use a Staub (enameled cast iron) to make these potatoes. A regular cast iron would also work, as long as it's well seasoned. If using a cast-iron, use a separate pot to boil potatoes, then use the cast-iron for cooking in oil.


Leftover potato wedges

Leftover sides/wedges from cubed potatoes

~2 Tbsp Extra Virgin Olive Oil or Avocado oil

Salt

Garlic granules

Onion powder


Instructions

-Heat oven to 400

-Lay out your wedges on a lined baking sheet, and brush all sides well with EVOO and a light layer of salt

-Start with the skin side up, and bake the wedges for 25 minutes

-Remove from oven, and turn over wedges so that the skin side is down

-Bake for an additional 5-8 mins, until the potatoes are evenly golden brown and crisp

-Remove from oven and immediately season with garlic granules and onion powder

-I love these wedges served with mustard, but pair it with whatever you'd like- enjoy!

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