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Oil-Free Potato Wedges and Basil Mayo

Author : Ashley Madden
Prep Time: 1 hr
Servings: 6
Course: Main Course, Side Dish
Cuisine: American
Keyword: potato, sauces
For these crispy plant based potato wedges we pre-bake the whole potato just a little to get the insides a little tender. Then we cut into wedges and bake again!

Equipment

  • BLENDER

Ingredients
  

  • 6 large Russet potatoes
  • Basil Mayo
  • 1 ½ cups cooked or canned navy beans
  • ½ cup cashews soaked in warm water for 30 mins
  • 3 tablespoons lemon juice
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • 1 cup loosely packed fresh basil
  • ½ cup water plus more if needed

Instructions
 

  • Pre-bake the potatoes by one of the following methods:
    Oven method: Preheat the oven to 425ºF and line a baking sheet with parchment paper. Scrub the potatoes and pierce each one 4-5 times with a paring knife. Place the potatoes on the baking sheet and in the oven. Bake the potatoes for about 25 minutes or until you can pierce the skin of the potato but not much. They'll feel like they are about halfway to being fully baked. Remove the potatoes from the oven and let them cool for about 5 minutes or until cool enough to handle.
    Microwave method: Preheat the oven to 425ºF and line a baking sheet with parchment paper. Scrub the potatoes and pierce each one 4-5 times with a paring knife. Place the potatoes in the microwave and microwave on high for 3-4 minutes. This will all depend on your microwave but the goal is to get the potatoes partially baked. You'll be able to pierce the potatoes with a fork but only a little. Remove from the microwave and let them cool for about 5 minutes or until cool enough to handle.
  • Cut each partially-baked potato into 8 wedges by cutting the potato in half lengthwise and then cut each half into 4 wedges, lengthwise.
  • Place the wedges back on the baking sheet. Season with salt and pepper and return to the oven and continue to bake for 15 minutes. After 15 minutes remove the wedges from the oven and flip and bake for another 15 minutes or until the wedges are browned and crispy on the outside.
  • Meanwhile, make the basil mayo: Drain the cashews and add them and all ingredients to a high-speed blender and blend until smooth. Add more water if necessary to reach a creamy consistency and reseason. Serve the potatoes with mayo (and hot sauce if you like spice!).

Notes

The baking time will vary depending on your oven.
You can also do the pre-baking in a microwave if that's more appealing to you. The intention is to partially bake the potatoes before you cut them into wedges and bake them in the oven so that the inside of the wedge is cooked before the outside starts burning.
Keyword potato, sauces
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