Try these Cheesy Potato Wedges 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.
Course
Appetizer, Snack
Cuisine
American
Prep Time5minutes
Cook Time18minutes
Total Time23minutes
Servings4servings
AuthorJL Fields
Ingredients
Potatoes
1poundfingerling potatoes
1teaspoonextra-virgin olive oil
1teaspoonkosher salt
1teaspoonground black pepper
1/2teaspoongarlic powder
Cheese Sauce
1/2cupraw cashews
1/2teaspoonground turmeric
1/2teaspoonpaprika
2tablespoonsnutritional yeast
1teaspoonfresh lemon juice
2tablespoonsto 1/4 cup water
Instructions
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.