I had a couple pounds of potatoes sitting on my counter from last week that I wanted to use before they got soft, so I whipped up a dish today that has been floating around in the back of my head for some time. Years ago I tried my hand at Chicken Shawarma and the marinade that I made was so tasty that I swore I’d use it as a dip some day. Soooo, I finally did it. These Roasted Potato Wedges were the perfect vehicle for the creamy, garlicky shawarma sauce and its warm spices. To finish it out, I added some chopped fresh parsley and just a touch of crumbled feta (I had that stashed in my freezer). You don’t need a lot of feta, just a light sprinkle, to really contrast the creamy sauce.
You can serve these potatoes a couple of different ways. You can dress them out with drizzled sauce and sprinkled toppings like I did below, and leave the eater to sop up the drippings with each wedge. Or, you can mix the feta right into the bowl of shawarma sauce, sprinkle the parsley on top for effect, and let the eater dip the potato wedges like a chip. Either way, I think it’s a really fun dish for entertaining and it’s one of those things that is probably best served when it’s fresh and hot out of the oven.
Roasted Potato Wedges with Shawarma Sauce
Roasted Potato Wedges with Shawarma Sauce
These simple Roasted Potato Wedges are the perfect vehicle for this creamy, garlicky shawarma sauce and crumbled feta.
- 1/2 cup plain yogurt* $0.44
- 1 clove garlic, minced $0.08
- 1 Tbsp lemon juice $0.05
- 1/2 tsp dried oregano $0.05
- 1/2 tsp salt $0.02
- 1/4 tsp cinnamon $0.02
- 1/4 tsp ground nutmeg $0.02
- 1/4 tsp ground cloves $0.02
ROASTED POTATO WEDGES
- 2 lbs potatoes $2.00
- 2 Tbsp olive oil $0.26
- 1/4 tsp dried oregano $0.03
- 1/8 tsp garlic powder $0.02
- 1/4 tsp salt $0.02
- Freshly cracked pepper $0.03
- 1/4 bunch parsley $0.25
- 1 oz crumbled feta $0.63
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.
*Use plain regular yogurt (not Greek-style). Full fat yogurt makes the best sauce as the creamy flavor balances the sharp lemon and spicy garlic.
Step by Step Photos
Make the shawarma sauce first so they flavors have time to blend and mellow. Combine 1/2 cup plain yogurt (not Greek-style), 1 clove minced garlic, 1 Tbsp lemon juice, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves in a bowl.
Stir the ingredients to combine, then set the sauce aside. The cinnamon flavor will be up front in the sauce when it’s first mixed, but as the flavors infuse the garlic becomes more prominent and the cinnamon retreats a bit.
Begin preheating the oven to 400ºF. Wash two pounds of potatoes, then cut them into wedges. Place the potato wedges on a large baking sheet so that they are in one layer and have a bit of room between each piece. Drizzle 2 Tbsp olive oil over the potatoes, then sprinkle with 1/8 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and spices.
Roast the potato wedges in the oven for 30-35 minutes, or until they are golden brown on all sides. Stir the potato wedges a few times during roasting. I like to stir once at 15 minutes, then again around the 22-25 minute mark. The sides of the potatoes that are touching the baking sheet are the sides that will brown the fastest, so make sure they get flipped as you stir.
Drizzle the shawarma sauce over the roasted potato wedges…
Then top with chopped parsley and crumbled feta. You really do not need a lot of feta at all. Just a small pinch.
If you’re not into messy eating, you can always stir the crumbled feta into the shawarma sauce and use it as a dip for the roasted potato wedges. :)