These savory potato wedges are easy to prepare and can be frozen and reheated for a quick snack or bistro-style side dish. The cheese sauce is best right after it is made, but to save time, make a mix of the dry ingredients and store it in an airtight container in your pantry.
Serves 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 4 large gold potatoes, scrubbed and cut into wedges
- 2 T olive oil
- 1/3 cup nutritional yeast
- 1 t. tumeric
- 1 cup unsweetened soymilk (not non-fat)
- 2 T. tahini
- 1/4 cup vegetable broth powder
- 1 T. prepared mustard
- Salt and pepper, to taste
Preparation:
1. Preheat the oven to 400 F. Lightly oil a large baking sheet.
2. Place the potato wedges in a single layer on the prepared sheet. Brush with some of the oil and generously salt and pepper.
3. Bake for about 35 to 40 minutes, flipping half-way through or when the fries begin to brown, brushihg with oil as needed.
4. Meanwhile, prepare the cheese sauce. Combine the nutritional yeast and tumeric in a small dish and set aside.
5. In a small sauce pan over medium-low heat, heat the soymilk and tahini. When just warm, add the nutritional yeast mixture, stirring until well combined. Add the vegetable broth powder, stirring well until dissolved.
6. Add the prepared mustard and cook until desired consistency, keeping in mind that the sauce will thicken slightly as it begins to cool. Salt and pepper to taste.
7. Pour cheesy sauce over french fries and serve hot.
