SPICY POTATO WEDGES WITH LIME DIPPING SAUCE

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I have a confession- Lou and I ate these, exclusively, for dinner the other night.  A meal comprised almost entirely of potato.  I’m sure that’s a crime in some households but in ours it’s cause for a celebration!  I was so happy, there’s something wickedly decadent about sitting down to a giant plate of potato wedges and being all “OK dinner, let’s do this!”  I should say this might not satisfy some of you as the star if your meal, in which case these can be enjoyed alongside some other vegetables or whatever else you may like.  But if you’re looking for a meal to make you feel like a kid with fancy tastes- I offer you these.  Hope you love!  xx-  Sarah

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SPICY POTATO WEDGES WITH LIME DIPPING SAUCE

Yield: serves 4

SPICY POTATO WEDGES WITH LIME DIPPING SAUCE

Ingredients

  • 5 medium/large potatoes
  • 1/4 cup coconut oil
  • 1 tablespoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1 cup raw cashews, soaked in water for a minimum of 5 hours
  • 3 juicy limes
  • 1/3 cup + 4 tablespoons coconut milk
  • 2 green onions, chopped

Instructions

  • Preheat oven to 400 degrees and bring a large salted pot of water to boil.
  • Thoroughly clean potatoes and cut into wedges.
  • Cook potatoes in boiling water for 7 minutes. Remove and drain.
  • In a small mixing bowl combine coconut oil, paprika, 1/4 teaspoon salt and chili powder. Mix well.
  • Spread potatoes on baking sheet and use a baking brush to coat all sides of the potatoes.
  • Sprinkle liberally with salt and roast for 35 minutes, turning half way through the cooking time.
  • Plate as desired and squeeze juice of 1 lime over potatoes.
  • Garnish with green onions and sprinkle liberally with finishing salt.
  • Dipping Sauce: In a blender combine cashews (drained), juice of 2 limes, 1/2 teaspoon salt and coconut milk blending until thick and creamy. Additional coconut milk may be needed to achieve a consistency you're pleased with. Garnish with a sprinkle of chili powder.

Notes

The dipping sauce is best if made in advance and chilled, giving the flavors time to develop.

http://ahouseinthehills.com/2014/04/21/spicy-potato-wedges-with-lime-dipping-sauce/

 

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Reader Comments

    • Sarah Yates|

      Hi Sarah! I didn’t, the potatoes had a thin skin and I liked the crispiness they brought to it. But you can if you’re not a fan! :)

      Reply
    • Sarah Yates|

      Thanks! No shame in that game Liz, kitchen scissors make everything better!!

      Reply
  1. Meg Sylvia|

    Oh my.. I just love making homemade fries, although I never think to make wedges! And I love a little spice, so this will have to be next!

    Reply
    • Sarah Yates|

      Hi Kristen, Thank you! The napkin is actually a fabric scrap given to me by a friend. I’m so in love with it! I believe it’s from Guatemala! :)

      Reply
  2. Liz|

    Looks so delicious can’t wait to try them! Do you think I would get a similar result if I used the Harissa seasoning I LOVE the flavor combo w/lime on other recipes you’ve posted:)

    Reply
    • Sarah Yates|

      Hi Liz, these would be delicious with harissa! I would absolutely make them (and eat them all) that way too! :)

      Reply
  3. Kate|

    This looks like a fantastic dinner to me! I really, really need to try cashew cream. I bet I’ll love it.

    Reply
  4. barb|

    You had me with your beautiful plated photo…………………BUT……………..the sauce is so creative. How did you arrive at that combination?

    Reply
    • Sarah Yates|

      Thanks Barb! Soaking cashews and blending them into cream sauce is a pretty common in the vegan cooking world- it’s one of the best ways to satisfy that “creamy” craving. :) As for the additions- I just love things that are tangy!!

      Reply
  5. Sarah|

    This looks so good! My boys are allergic to nuts- peanuts and tree nuts. Any alternatives for dipping sauce without the cashews? Thank you!

    Reply
    • Melanie|

      I was going to ask the same thing. This sounds fantastic but my man is allergic to nuts. Any suggestions on what to put in place of the cashews?

      Reply