Roasted Potato Wedges with Shawarma Sauce
Ingredients
Shawarma Sauce
-
½
cup
plain yogurt
-
1
clove
garlic, minced
-
1
Tbsp
lemon juice
-
½
tsp
dried oregano
-
½
tsp
salt
-
¼
tsp
cinnamon
-
¼
tsp
ground nutmeg
-
¼
tsp
ground cloves
Roasted Potato Wedges
-
2
lbs
potatoes
-
2
Tbsp
olive oil
-
¼
tsp
dried oregano
-
⅛
tsp
garlic powder
-
¼
tsp
salt
-
to taste
freshly cracked pepper
Toppings
-
¼
bunch
parsley
-
1
oz
crumbled feta
Instructions
- Prepare the shawarma sauce by mixing yogurt, garlic, lemon juice, oregano, salt, cinnamon, nutmeg, and cloves in a bowl, then set aside.
- Preheat the oven to 400ºF and wash the potatoes, cutting them into wedges.
- Place the potato wedges on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, oregano, salt, and pepper, then toss to coat.
- Roast the potatoes for 30-35 minutes, stirring 2-3 times until golden brown.
- While the potatoes roast, chop the parsley and crumble the feta.
- Once the potatoes are done, drizzle the shawarma sauce over them and sprinkle with parsley and feta.
Nutrition Facts (estimated)
Servings
4
Calories
336.9
Total fat
14.9g
Total carbohydrates
46.7g
Total protein
5.95g
Sodium
1181.28mg
Cholesterol
0mg
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