#wfpbno #nooilfrenchfries #plantbased

1 large russet potato
1 tablespoon tahini
1 tablespoon low sodium soy sauce
1/2 teaspoon garlic powder
1 teaspoon Vampepper Garlic pepper blend from Fresh Jax
1 tablespoon Spicy Tofu Scramble Seasoning from Fresh Jax
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha Sea Salt from Fresh Jax
1/2 teaspoon kosher salt
freshly ground black pepper
Cut the potato into 10 wedges. Boil water in a medium pot. Place the potato wedges in the boiling water and cook for 5 minutes. Drain the potatoes in a colander and place them in a large bowl. Drizzle the tahini and soy sauce mixture over the potato wedges and rub it along the sides of each wedge. Sprinkle the seasonings on the potato wedges.
Place them in the air fryer tray and air fry them at 400° for 6 minutes. Reduce the heat to 300° and air fry for 5 more minutes or until the outsides are crispy and the insides are fully cooked.
In a conventional oven, bake at 425° on a parchment lined sheet pan for 15-20 minutes, or until crispy on the outsides and done on the insides.
Serve with organic ketchup or sauce of your choice.


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