Smoky Red Potato Wedges with White Bean Queso

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Smoky Red Potato Wedges with White Bean Queso

These potato wedges and queso are the perfect appetizer for everyone! Our vegan friends can also enjoy this dish, as the queso is made with white beans. You will use red potatoes, which have a slightly sweet flavor. The waxy texture of these potatoes helps them stay firm and crunchy when baking!

What you'll need to make this recipe:

  • Colander
  • Large knife
  • Cutting board
  • Large bowl
  • Parchment paper
  • Baking tray
  • Blender or food processor
  • Medium bowl


  • 2 pounds red potatoes, sliced into wedges
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons liquid smoke
  • 2 cans (15 oz each) white beans, drained
  • 4 Tablespoons nutritional yeast
  • 1/4 cup canned green chilis, diced
  • 1/4 cup canned pimientos, diced
  • Salt and pepper to taste


  1. Gather all ingredients and equipment needed
  2. Preheat the oven to 350°F
  3. Rinse red potatoes and slice into wedges and hold them in cold water. Drain and shake off excess water. Place potato wedges in a large bowl and add vegetable oil, liquid smoke, salt, and ground black pepper and toss until potato wedges are fully coated
  4. Place seasoned potato wedges on a parchment paper lined sheet tray and spread evenly. Place potatoes in preheated oven and roast for 25 minutes or until golden brown in color and crisp. Remove potatoes from the oven and let cool slightly
  5. In a blender or food processor, add drained white beans and nutritional yeast. Blend until smooth or to desired consistency. Pour the white bean and nutritional yeast mixture into a bowl and add diced green chilis and diced pimientos. Fold until fully incorporated
  6. To serve:
    Place roasted red potato wedges on a serving dish or platter and ladle white bean queso into a bowl and garnish as desired

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