Try these Cheesy Potato Wedges from The Vegan Air Fryer by JL Fields if you love potato skins but want that potato, too. This is a great side dish and also a fun recipe to make for game day noshing.
Cheesy Potato Wedges
- 1 pound fingerling potatoes
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup raw cashews
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 2 tablespoons nutritional yeast
- 1 teaspoon fresh lemon juice
- 2 tablespoons to 1/4 cup water
Potatoes: Preheat the air fryer to 400°F for 3 minutes. Wash the potatoes. Cut the potatoes in half lengthwise and transfer them to a large bowl. Add the oil, salt, pepper, and garlic powder to the potatoes. Toss to coat. Transfer the potatoes to the air fryer. Cook for 16 minutes, shaking halfway through the cooking time.
Cheese Sauce: Combine the cashews, turmeric, paprika, nutritional yeast, and lemon juice in a high-speed blender. Blend on low, slowly increasing the speed and adding water as needed. Be careful to avoid using too much water, as you want a thick, cheesy consistency.
Transfer the cooked potatoes to an air fryer–safe pan or a piece of parchment paper. Drizzle the cheese sauce over the potato wedges. Place the pan in the air fryer and cook for 2 more minutes at 400°F.
No-Oil Option: Omit the olive oil.
From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.