Smoky Red Potato Wedges with White Bean Queso
The smoky red potato wedges are topped with a melted white bean queso that is rich and creamy in texture. The vegan queso is made up of white beans, spices, and nutritional yeast for a cheesy flavor with a hint of smoke. The combination of the smoky potatoes and creamy queso is a delicious and flavorful side dish that pairs perfectly with burgers, tacos, or any other meal.
Recipe Source: Potato Goodness
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Ingredients
For the Smoky Red Potato Wedges
- 2 pounds red potatoes, sliced into wedges
- 2 tablespoons vegetable oil
- 2 tablespoons liquid smoke
- Salt, to taste
- Optional: For added flavor, season potatoes with garlic powder, onion powder, or seasoning salt (such as Lawry's)
Vegan White Bean Queso
- 2 cans (878 grams) canned white beans, drained and rinsed
- 4 tablespoons (44 grams) nutritional yeast
- ¼ cup (30 grams) green chiles, diced (canned chiles are fine)
- ¼ cup pimientos, diced, (canned/jarred)
- Salt and pepper, to taste
Preparation
- Preheat oven to 350°F.
- Rinse potatoes and slice into wedges and hold them in cold water. Drain water and shake off excess water. Pat dry with paper towels. Place potato wedges in a large bowl and add vegetable oil, liquid smoke, salt, and ground black pepper and toss until potato wedges are fully coated.
- Place seasoned potato wedges on a parchment paper lined sheet tray and spread evenly, place potatoes in preheated oven and roast for 25 minutes or until golden brown in color and crisp. Remove potatoes from the oven and allow them to cool slightly.
- In a blender or food processor, add drained white beans and nutritional yeast. Blend until smooth or desired consistency. Pour the white bean and nutritional yeast mixture into a bowl and add diced green chiles and diced pimientos, and fold until fully incorporated.
- To serve, place roasted red potato wedges on a serving dish or platter and ladle white bean queso into a bowl and garnish as desired.
