Here are some variations and tips for making successful potatoes cut on a baking sheet:
Cheese filling: Add shredded cheese like cheddar or Parmesan cheese in the last few minutes of cooking for a cheesy finish.
For a spicy kick: sprinkle with red pepper flakes or cayenne pepper before roasting for a slightly spicy note.
Herbal Infusion: Experiment with different herbs like thyme, oregano, or even fresh basil for extra flavor.
Bacon bits: For a salty touch, add cooked, crumbled bacon on top before serving.
Balsamic Glaze: Drizzle the incised potatoes with a drizzle of balsamic reduction after cooking for a sweet and sour flavor.
Cooking time: Be sure to spread the potatoes evenly on the baking sheet for even cooking. Bake them at 220°C (425°F) for about 45 to 50 minutes, or until crispy and tender.
Let rest before serving: Let the potatoes rest for a few minutes after cooking to allow the flavors to blend.
To store your easy-to-bake notched potatoes on a sheet pan, follow these steps:
Let the potatoes cool completely after cooking. This helps prevent condensation, which could make them soft.
Airtight container: Place the cooled potatoes in an airtight container. You can also use a resealable plastic bag, but be sure to squeeze out as much air as possible.
Refrigerator storage: Store the container in the refrigerator. Incised potatoes will keep for about 3 to 5 days.
Reheating: When you’re ready to enjoy them again, preheat your oven to 190°C (375°F) and arrange the potatoes on a sheet pan. Bake them for about 15 to 20 minutes, or until heated through and crispy.
Freezing (optional): If you want to keep them longer, you can freeze the incised potatoes. Arrange them in a single layer on a baking sheet and freeze them individually, then transfer them to a container or freezer bag. They will keep for 2 to 3 months in the freezer. Reheat them in the oven, directly frozen, as mentioned above, by extending the cooking time for a few minutes.
This way, you can enjoy your delicious incised potatoes even after the first meal!
Enjoy!
