Cheesy Loaded Potato Wedges

In a large bowl, add the potato wedges and sprinkle the salt and pepper to coat all the potatoes.

Add the olive oil and smoked paprika and coat all of the potatoes well.

Preheat the oven to 220 C.

Transfer the seasoned potato wedges to a baking tray and place the tray in the oven.

Bake the potatoes in the oven for 10 to 15 minutes, until the potatoes are cooked and are crispy on the outside.

In a pot, add the coconut milk and brig it to a simmer.

Add the nutritional yeast, onion and garlic powder, cayenne pepper, and tapioca starch to the hot coconut milk.

Whisk all of the ingredients well to combine, making sure that there are no lumps in the sauce.

Bring the sauce to a boil and turn it down to a simmer until all of the tapioca starch has been cooked out.

Place the crispy baked potatoes on your desired plate and top it off with a generous amount of the cheese sauce.

Top the cheese sauce with all of the garnishes and enjoy with a tall glass of chilled beer!