Loaded Potato Wedges
Crispy seasoned potato wedges topped with shawarma-spiced chicken, flavorful sauces and fresh herbs. An easy appetizer, snack, or light lunch!
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Servings
Ingredients
Potato wedges:
- 4 potatoes
- 2 teaspoons olive oil
- Salt and pepper to taste
Bake chicken:
- 2 chicken breasts
- 1 tablespoon shawarma spice mix
- 1 teaspoon oil
- Salt to taste
Topping:
- Garlic sauce or peri peri mayonnaise, store bought or homemade
Garnish:
- Chopped coriander leaves (cilantro)
Instructions
Make potato wedges:
- Cut potatoes into wedges.
- Bring a pot of water to a boil. Add potato wedges. Parboil for about 3 minutes.
- Drain. Set aside to cool slightly.
- When ready to bake, preheat oven to 250C (450F). Line a baking tray with baking paper.
- Transfer wedges to the baking tray.
- Bake for about 20-25 minutes or until golden, flipping halfway through.
Bake chicken:
- Turn down oven temperature to 200 C (400F).
- Line a baking tray with baking paper.
- Place chicken on the baking tray.
- Pat dry with a paper towel.
- Combine together shawarma spice mix and oil in a small bowl.
- Coat chicken with the spice mix.
- Bake for about 30-40 minutes or until the chicken is cooked through.
Assemble:
- Divide potato wedges among 4 serving bowls.
- Top with baked chicken.
- Drizzle with peri peri mayonnaise. Garnish with chopped coriander (cilantro) leaves.
Notes
- Potatoes - Substitute potatoes with sweet potatoes if you like.
Nutrition
Calories: 320kcal | Carbohydrates: 37g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 144mg | Potassium: 1315mg | Fiber: 5g | Sugar: 2g | Vitamin A: 38IU | Vitamin C: 43mg | Calcium: 31mg | Iron: 2mg