Oil-Free Roasted Potato Wedges with Nacho “Cheese” 2-5 medium sized russet potatoes, rinsed, dried and cut into wedges ¼ cup vegetable broth 2 tbsp. brown rice bread crumbs ½ tsp. garlic powder ½ tsp. smoked paprika ½ tsp. salt Preheat oven to 400 degrees Fahrenheit. If you don’t have a non-stick baking sheet, lightly spray a baking sheet with a canola oil spray. Place potatoes in a medium sized bowl and toss with remaining ingredients. Mix to coat potatoes then place on baking sheet and roast for 40 minutes (turning wedges once halfway). Nacho “Cheese” 1 cup raw cashews, soaked overnight ¼ cup water 3 tbsp. nutritional yeast 1 tbsp. lemon juice 1 tbsp. apple cider vinegar ½ tsp. smoked paprika ½ tsp. onion powder 1 small tomato, peeled Blend ingredients until smooth. “Cheese” keeps in an airtight container for up to 1 week.
Unfried Crispy Wedge Fries - think great crispy potato wedges have to be deep fried? Not on your life; at our house we never do. These oven baked, crispy potato wedge fries are made with less than a tablespoon of oil per person.