{"id":10530,"date":"2014-08-26T21:41:13","date_gmt":"2014-08-26T09:41:13","guid":{"rendered":"https:\/\/theveganmonster.de\/index.php\/2014\/08\/26\/wuerzige-kartoffelspalten-mit-cashewoli\/"},"modified":"2021-02-07T11:21:40","modified_gmt":"2021-02-07T11:21:40","slug":"wuerzige-kartoffelspalten-mit-cashewoli","status":"publish","type":"post","link":"https:\/\/theveganmonster.de\/en\/wuerzige-kartoffelspalten-mit-cashewoli\/","title":{"rendered":"Spicy Potato Wedges with Cashewoli"},"content":{"rendered":"
I just love potatoes. And chili. And garlic. So why not combine these three ingredients into an easily prepared meal that spices up your day? <\/p>\n
<\/a><\/p>\n At the farmers market, there is this organic grower who sells super yummy Agria potatoes. Now I’ve used these for the wedges and they came out so perfectly!<\/p>\n <\/a><\/p>\n The cashewoli is inspired by aioli, but without dairy and egg. I promise, you won’t even miss it. I absolutely love garlic and have it pretty much every day. If you are not so fond of it, I recommend using less than shown in the ingredient’s list below.<\/p>\n <\/a><\/p>\n <\/a><\/p>\n For the potato wedges:<\/strong> For the cashewoli:<\/strong> 1. Preheat the oven to 190\u00b0C. Peel and wash the potatoes. Then cut them into wedges.<\/p>\n 2. Line a baking tray with parchment paper and place the potato wedges onto it. Mix the oil with the chili powder in a small cup. Brush the oil onto the potato wedges. Place the tray in the oven and bake for approx. 20minutes.<\/p>\n 3. In the meantime, peel and mince the garlic and put into a small bowl. Blend the cashews with 1\/4 cup water and pour into the bowl. Add mustard and salt and pepper to taste. I also like to add some chives, if available.<\/p>\n 4. After approx. 20 minutes, take the potatoes out of the oven and brush them with the remaining oil.<\/p>\n 5. Bake for another 10 minutes or until crisp and golden-brown. Sprinkle with salt immediately after taking the tray out of the oven.<\/p>\n Enjoy! \ud83d\ude42<\/p>\n Please let me know what you think about this recipe, I\u2019d love to hear from you<\/strong>! And if you remake this recipe, please share the picture with me on Pinterest<\/a>, Instagram<\/a> or Facebook<\/a>.<\/p>\nFor two portions you’ll need:<\/strong><\/h3>\n
\n800 g potatoes (preferably Agria)
\nsome cooking oil (or oil-free if desired)
\n1 teaspoon chili powder
\nsalt to taste (I use 2 pinches)<\/p>\n
\n1\/2 cup (70g) cashews (soaked in filtered water for at least 6 hours then drained)
\n1\/4 cup water
\n2-3 garlic cloves (or less)
\n1 teaspoon whole seed mustard
\nsalt and pepper to taste<\/p>\nPreparation:<\/strong><\/h3>\n