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
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.
This looks sooo good. I’m definitely going to try this and let you know how it goes. Did you peel of the skin ?
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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!
That dipping sauce. I would def use it on everything! Also, props for cutting those onions so thinly. At this point I’m so lazy I literally do it with kitchen scissors…
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Thanks! No shame in that game Liz, kitchen scissors make everything better!!
I wouldn’t mind eating solely these for dinner at all. They look fab!
HA! So glad I’m not the only one!
Those look amazing!! I am gonna try this. Yum!!
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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!
This looks amazing! I too love potatoes and do not normally peel mine. They are my guilty pleasure!
These potatoes looks so delicious! Thank you for sharing the recipe
Enjoy your week! xx,
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These fries look AMAZING!! Love that dipping sauce.
I don’t blame you I probably would have had them for a meal as well. I prefer my cashew dip with a little tahini. I almost convinced myself that I could have brownies for a meal since I used beets to sweeten them up–they were divine! Have a picture of them here http://thefolia.com/2014/04/21/coloring-with-nature/
Happy Nesting.
mmmm, will have to try the cashew cream with tahini, love that idea!
I’d gladly eat a plate of these puppies for dinner. No judgment here
So yummy!!! Do you mind sharing where your napkins are from?? Gorgeous!!
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!
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:)
Hi Liz, these would be delicious with harissa! I would absolutely make them (and eat them all) that way too!
Mmmmmm !! So yummy !
I want that for lunch today :-/
Fun dinner and looks delicious, thank you -going to make it! Yum
These look delicious. I want to make them right now!
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These look so satisfying! I could definitely eat these as my main course! Sometimes, I sprinkle my home made fries with tumeric. My kids call them “golden fries.”
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I love that idea Kate!! turmeric is my favorite!
This looks like a fantastic dinner to me! I really, really need to try cashew cream. I bet I’ll love it.
These look absolutely delicious! I can’t wait to try this recipe!
What an interesting idea to make a dip out of coconut milk and cashews. Love it. I would definitely eat ‘just’ this for dinner, too!
You had me with your beautiful plated photo…………………BUT……………..the sauce is so creative. How did you arrive at that combination?
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!!
This looks so good! My boys are allergic to nuts- peanuts and tree nuts. Any alternatives for dipping sauce without the cashews? Thank you!
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?
I really enjoy this recipe. Especially the dipping sauce. I didn’t have 5 hours to soak the cashews so I put in a pot of water and brought them to a boil and left covered for a few additional minutes to soften. Also I used Lemon since I was out of Limes. Any thoughts on how to make it thinner for later use? I noticed the leftovers did firm up into more of a paste. And I would like to make extra next time to keep on hand for various uses. Thanks!
I also used the zest in the sauce! I’m having a hard time lately tossing peels with useful zest on them.