Ingredients

The following ingredients have 2 Servings
  • 2 pounds russet potatoes (approx. 4-5 medium potatoes)
  • 1 tablespoon avocado oil (omit and use broth for oil free)
  • 1 teaspoon sea salt (use 1/2 teaspoon for low sodium)
  • 1 roma tomato (diced)
  • 2-3 tablespoons green onions (thinly sliced)
  • 2-3 tablespoons red onion (diced)
  • 3 cups vegan cheese sauce ((1x the linked recipe))

Instruction

  • Preheat the oven to 425 degrees F (218 C) convection roast. If you do not have a convection oven, add a few minutes of cooking time. Line a large baking sheet with parchment paper and set it aside.
  • Peel your potatoes (if desired) and cut them into one-inch wedges. Place them in a mixing bowl, then add the oil (or broth) and salt and mix well to evenly coat them. Then arrange the potatoes in a single layer on your baking sheet. Roast on the bottom rack of your oven for 25 minutes. Then flip the potatoes and continue cooking for another 10-15 minutes, until the potatoes are golden brown and crispy.
  • While the potatoes are cooking, prepare your cheese sauce and toppings.
  • Then serve the potatoes in deep dishes, cover in the cheese sauce and sprinkle with the veggie toppings. Enjoy.