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. This recipe is from The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission.
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.
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 could not find fingerling potatoes so I used baby potatoes cut into quarters.
**Omit the olive oil for a no-oil option