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Potato Wedges With Sauce

October 13, 2017 Written By sfpadmin

Potato Wedges With Sauce

I was asked to make dinner for our family one night, and so I started brainstorming what I could have… what could I make that was different than normal? Potatoes are my favorite, so I looked up recipes and this one caught my eye, off Potato Wedges with Shawarma Sauce: Sounded easy enough!

I collected my ingredients and got to work! When these came out of the oven, honestly… they didn’t last till supper. I ate almost the whole pan, as embarrassing as that is to admit. The spices and the olive oil blended together beautifully to create a vibrant flavor, and the shawarma sauce was an unexpected surprise! It was a warm, fall flavor with a zing to it: must have been the garlic and the lemon juice. I think the best part was honestly the feta cheese on top, and I don’t even normally love feta. I loved the combination of flavors, but my sisters weren’t sold on the sauce and substituted it with ranch. If you try it, I’d love to know what you think in the comments below!

Potato Wedges with Sauce

I found this recipe from, and modified it just a tad! What I found, though, was that these are delicious. I could have eaten the entire pan myself. The sauce has such a unique and tangy flavor to it, I can’t wait for you to try it!

Shawarma Sauce

  • 1/2 cup plain yogurt
  • 1 tsp minced garlic
  • 1 tbsp fresh-squeezed lemon juice
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Roasted Potato Wedges

  • 5 brown potatoes, washed
  • 2 tbsp olive oil
  • 1/4 tsp dried oregano
  • 1/8 tsp garlic powder
  • 1/4 tsp salt
  • 1 dash pepper


  • 2 tsp dried parsley flakes
  • Feta cheese, crumbled
  1. 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.
  2. Preheat the oven to 400 degrees. Wash the potatoes and cut them into wedges. Place them on a large baking sheet so they are in a single layer, with a little room between each one.
  3. Drizzle olive oil over the potatoes, then add the garlic powder, oregano, salt, and pepper. Toss until the potatoes are well-coated in the oil/spice mixture.
  4. 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.
  5. After roasting the potato wedges, remove them from the oven, drizzle the white shawarma sauce over top, and sprinkle the parsley flakes and feta cheese over everything.

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