Cheesy Chipped Potatoes

These Potato wedges taste as good as fast food, but they're oil free, lower in salt, and high in protein and vitamin B12!  They're quick and easy to make, and go with almost any savoury meal.

Ingredients
Potatoes- I used Russett, but Marris Piper, King Edward, Yukon Gold, or red potatoes would work well here. Leave the skin on for extra fibre, vitamins, and nutrients. I used about 3-4 large potatoes for 2-3 people .
2 tbsp apple cider vinegar (optional)
1 tsp salt/ garlic salt
3 tbsp nutritional yeast

Method
1. Pre-heat the oven to 350°F/ 180°C. If you have air fry capability, that works perfectly for these.

2. Half fill a large saucepan with water, add a pinch of salt, and set to boil.

3. Wash / scrub the potatoes to ensure any dirt is removed.

4. Cut the potatoes into wedges- I typically get about about 6-8 per potato by slicing in half lengthways first, then either in half, then half again, or in thirds lengthways.

5. Place the sliced potato into the boiling water, leave until soft enough to pick up by spearing with a fork (around 10-15 minutes)

6. Drain the wedges in a colander, and rinse with cold water to cool them down enough for you to touch them.

7. Place the wedges into a large mixing bowl, add the vinegar, salt, and nutritional yeast, and mix with your hands.

8. Place on a lined baking sheet, or if using the air fry capability of your oven, line the basket with some parchment paper, then lay the coated potato wedges on top.

9. Cook at 350°F/ 180°C for 35 minutes. They should be golden brown, and crispy on the outside, but fluffy on the inside.

Serve as a side alongside your favourite sandwich, burger, or as I have here, a delicious garlicy mushroom medley and some pickles.