I’m not a gadget person. Don’t get me wrong, I love tech that makes my life easier but when it comes to kitchen stuff, I don’t rush out to get every new shiny object that comes around. I’ve been in love with my Instant Pot for years but the thing that has my attention recently is my air fryer. This page contains affiliate links. I also received a free copy of this book for review but I had already pre-ordered my copy.
Cooking with an Air Fryer
The air fryer is the latest craze in kitchen appliances and with good reason. It’s like having a mini convection oven on our counter top.
The beauty of the air fryer is its ability to cook foods and make them crispy, without using oil. For those of us in the whole food, plant-based, no oil camp, the air fryer is like a long awaited miracle. Fries without guilt!
I was so excited to get my air fryer months ago. I thought I’d be able to pick it up as easily as I did the Instant Pot but I struggled. In fact, I had a lot of fails in the beginning. I knew I had to go to the experts. I asked friends and many of you on Facebook who the undisputed air fryer guru was and everyone mentioned JL Fields.
I already had JL’s pressure cooking book so I was really excited to see she had a new air fryer book coming out. I preordered The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors from Amazon so I could get it as soon as possible. It’s out now so you don’t have to wait!
The book is filled with so much helpful information about how to use the air fryer and of course, delicious recipes. I was given permission to share one of the recipes with you!
From the Vegan Air Fryer, ©2017 by JL Fields. Used by permission. Photo by Michelle Donner.
Cheesy Potato Wedges
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!
- 1 pound fingerling potatoes
- 1 teaspoon extra-virgin olive oil (you can exclude this if you don’t’ eat oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup raw cashews
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 2 tablespoons nutritional yeast
- 1 teaspoon fresh lemon juice
- 2 tablespoons to 1/4 cup water
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 (if using), 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. You can win a copy of The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors! One winner will be selected to receive a copy of this cookbook. U.S. residents only.
UPDATE: Congrats to our winner Wendy!