Crunchy baked wedges with cashew aioli

LUCKY RECIPES >

Crunchy baked wedges with cashew aioli

Cashews

INGREDIENTS

1 kg potatoes (choose one that is recommended for roasting)

1 Tbsp salt, divided

½ tsp smoked paprika

Olive oil

Cashew aioli

¾ cup raw cashews

1 Tbsp olive oil

1/3 cup water

1 tbsp lemon juice

1 tsp dijon mustard

2 Tbsp finely grated parmesan cheese or nutritional yeast

1/8 tsp salt

½ tsp garlic powder, optional

LUCKY NUTS IN THIS RECIPE

Natural Cashews

METHOD

Fill a large pot with water and bring to the boil. Preheat oven to 200°C, fan forced and place 2 baking trays into the oven.
Wash potatoes and cut into wedges. Once water has reached a boil add 3 tsp salt and the wedged potatoes. Boil for 8-10 minutes, or until partially cooked (but not fully).
While the potatoes are boiling add cashews to a small saucepan and cover with water. Bring to the boil and simmer for 5 minutes, then turn off heat and drain.
Drain immediately and open the lid to allow steam to escape for 30 seconds. Drizzle generously with olive oil, the last tsp salt and the smoked paprika.
Place lid back over the pot, secure with your hands, and then shake the potatoes vigorously for 10-20 seconds. You want to make the wedges textured on the outside (or fluffy looking) but you are not intending to break them up.
Remove hot trays from the oven and quickly drizzle with oil. Spread wedges onto the trays, taking tray to space them out so that the wedges are not touching. Bake for 30 mins, swapping trays at the halfway mark, and use a metal spatula to gently flip the wedges over at this point too.
Meanwhile, add drained cashews to blender with remaining ingredients and blend until smooth. Transfer to a dipping bowl and create a dipping bowl of tomato or sweet chilli sauce too.
Once the wedges are a deep golden brown with a crunchy coating remove from oven. Immediately transfer to a serving plate and enjoy.

Fill a large pot with water and bring to the boil. Preheat oven to 200°C, fan forced and place 2 baking trays into the oven.
Wash potatoes and cut into wedges. Once water has reached a boil add 3 tsp salt and the wedged potatoes. Boil for 8-10 minutes, or until partially cooked (but not fully).
While the potatoes are boiling add cashews to a small saucepan and cover with water. Bring to the boil and simmer for 5 minutes, then turn off heat and drain.
Drain immediately and open the lid to allow steam to escape for 30 seconds. Drizzle generously with olive oil, the last tsp salt and the smoked paprika.
Place lid back over the pot, secure with your hands, and then shake the potatoes vigorously for 10-20 seconds. You want to make the wedges textured on the outside (or fluffy looking) but you are not intending to break them up.
Remove hot trays from the oven and quickly drizzle with oil. Spread wedges onto the trays, taking tray to space them out so that the wedges are not touching. Bake for 30 mins, swapping trays at the halfway mark, and use a metal spatula to gently flip the wedges over at this point too.
Meanwhile, add drained cashews to blender with remaining ingredients and blend until smooth. Transfer to a dipping bowl and create a dipping bowl of tomato or sweet chilli sauce too.
Once the wedges are a deep golden brown with a crunchy coating remove from oven. Immediately transfer to a serving plate and enjoy.

Fill a large pot with water and bring to the boil. Preheat oven to 200°C, fan forced and place 2 baking trays into the oven.
Wash potatoes and cut into wedges. Once water has reached a boil add 3 tsp salt and the wedged potatoes. Boil for 8-10 minutes, or until partially cooked (but not fully).
While the potatoes are boiling add cashews to a small saucepan and cover with water. Bring to the boil and simmer for 5 minutes, then turn off heat and drain.
Drain immediately and open the lid to allow steam to escape for 30 seconds. Drizzle generously with olive oil, the last tsp salt and the smoked paprika.
Place lid back over the pot, secure with your hands, and then shake the potatoes vigorously for 10-20 seconds. You want to make the wedges textured on the outside (or fluffy looking) but you are not intending to break them up.
Remove hot trays from the oven and quickly drizzle with oil. Spread wedges onto the trays, taking tray to space them out so that the wedges are not touching. Bake for 30 mins, swapping trays at the halfway mark, and use a metal spatula to gently flip the wedges over at this point too.
Meanwhile, add drained cashews to blender with remaining ingredients and blend until smooth. Transfer to a dipping bowl and create a dipping bowl of tomato or sweet chilli sauce too.
Once the wedges are a deep golden brown with a crunchy coating remove from oven. Immediately transfer to a serving plate and enjoy.