CHEESY POTATO WEDGES
Serves 4
Potatoes
• 450g (16oz) fingerling potatoes
• 5ml (1 tsp) extra-virgin olive oil
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1/2 tsp garlic powder
Cheese Sauce
• 75g (. cup) raw cashews
• 1/2 tsp ground turmeric
• 1/2 tsp paprika
• 10g (2 tbsp) nutritional yeast
• 5ml (1 tsp) fresh lemon juice
• 2 tbsp (. cup) water
Cooking steps:
- Potatoes: Preheat the air fryer to 200°C (400°F/Gas Mark 6) for 3 minutes.
- Wash the potatoes. Cut them 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 200°C (400°F/ Gas Mark 6).
Per 100g
Calories: 163, Carbohydrates: 16.0g, Sugars: 1.4g, Fat: 7.7g, Saturates: 1.5g, Protein: 6.3g, Salt: 0.29g