Roasted Potato Wedges with Shawarma Sauce

Name: Roasted Potato Wedges with Shawarma Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1/2 cup PLAIN yogurt; 1 clove garlic; 1 Tbsp lemon juice; 1/2 tsp oregano; 1/2 tsp salt; 1/4 tsp cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp cloves; 2 lbs potato; 2 Tbsp olive oil; 1/4 tsp oregano; 1/8 tsp garlic powder; 1/4 tsp salt; black pepper; 1/4 bunch parsley; 1 oz feta cheese

User Reviews

4

4 reviews

Good

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings
4
Calories
3369 kcal
Course
Others
Cuisine
International, Vegetarian, gluten-free

Roasted Potato Wedges with Shawarma Sauce

Iris Warren

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These simple Roasted Potato Wedges are the perfect vehicle for this creamy, garlicky shawarma sauce and crumbled feta.

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Ingredients

Servings

SHAWARMA SAUCE

1/2 cup PLAIN yogurt $0.44
1 clove garlic $0.08, minced
1 Tbsp lemon juice $0.05
1/2 tsp oregano $0.05, dried
1/2 tsp salt $0.02
1/4 tsp cinnamon $0.02
1/4 tsp ground nutmeg $0.02
1/4 tsp cloves $0.02, ground

ROASTED POTATO WEDGES

2 lbs potato $2.00
2 Tbsp olive oil $0.26
1/4 tsp oregano $0.03, dried
1/8 tsp garlic powder $0.02
1/4 tsp salt $0.02
black pepper $0.03, freshly cracked

TOPPINGS

1/4 bunch parsley $0.25
1 oz feta cheese $0.63, crumbled

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Instructions

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Prepare the shawarma sauce first, so the flavors have time to blend. Stir together the yogurt garlic, lemon juice, oregano, salt, cinnamon, nutmeg, and cloves in a bowl. Set the sauce aside.
Begin to preheat the oven to 400ºF. Wash the potatoes, then cut them into wedges. Place them on a large baking sheet so they are in a single layer with at least a small amount of room around each piece.
Drizzle the olive oil over the potatoes, then add the garlic powder, oregano, salt, and pepper. Toss the potatoes until they are well coated in the oil and spices.
Roast the seasoned potatoes in the oven for 30-35 minutes, stirring 2-3 times throughout, or until they are golden brown on all sides.
While the potatoes are in the oven, roughly chop the parsley and crumble the feta. After roasting the potato wedges, remove them from the oven, drizzle the shawarma sauce over top, and then sprinkle the parsley and feta over everything.