Cheesy Potato Wedges is one of the easy and delicious recipes from The Vegan Air Fryer by JL Fields. They are perfect for game days and parties, and are vegan and gluten-free.
(And don’t miss the cookbook giveaway at the end of this post!)
Do you have an air fryer?
I have one and absolutely love it.
You can use it for heating up foods you would normally make in the oven, such as frozen foods.
But to me, the best thing about using an air fryer is you can make traditionally fried foods with a lot less oil, or even none at all!
I have been completely happy with it since I got it. The other air fryer that comes highly recommended is the GoWISE.
And then there are the recipes! I love the creative and delicious dishes JL showcases in The Vegan Air Fryer.
But one of my favorite ways to use my air fryer is for cooking potatoes, like these Cheesy Potato Wedges!
I usually use a little olive oil, but you can omit the oil entirely and still enjoy your favorite French fries made healthier.
The recipe for Cheesy Potato Wedges calls for fingerling potatoes which you cut in half lengthwise. When I went shopping, I found some Dutch Yellow Baby Potatoes, which I used here sliced in quarters.
I hope you enjoy this recipe as much as I do, and be sure to check out The Vegan Air Fryer!
And if you make Cheesy Potato Wedges, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.
Cheesy Potato Wedges
Try these 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. (From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission.)
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.
I recommend the Phillips Air Fryer.
No-Oil Option: Omit the olive oil.