Roasted Potato Pita Pocket
Roasted Potato Pita Pocket
This delectable creation is adorned with a medley of fresh Mediterranean flavors—smooth and creamy hummus, crisp and bright carrots, sharp red onions, tangy feta cheese, and perfectly roasted potatoes! Elevate your lunches or dinners with this simple yet delicious recipe.View how to make recipe video
Ingredients
- 1 Pita pocket, cut in half
- 1 Medium Alsum yellow potato (5.3 ounces), peeled and sliced into half-moons, option to leave skin on if preferred
- 1 Tablespoon Olive oil
- 1 Large Carrot, shredded
- 1/8 Cup Alsum red onion, thinly sliced (roughly 8-10 thin slices)
- 1 Tablespoon fresh Parsley, roughly chopped
- 1/4 Cup Hummus, prepared
- 1 Tablespoon Feta, crumbled
Instructions
- Preheat the air fryer or conventional oven to 450°F.
- On a lined baking tray or in the basket of your air fryer, lightly coat the sliced potatoes in olive oil and place in a 450°F air fryer. Bake for 10 minutes or until they reach your desired level of crispiness.
- While the potatoes are roasting, shave a large carrot using a vegetable peeler. Peel the outermost layer off and discard. Continue shaving the carrot down until you reach the core. This should produce roughly ½ C of carrot ribbons. Toss the carrots with the sliced red onion, feta, and parsley in a bowl. Rinse the red onion under cold water before adding it to cut some of its acidity and bite!
- Once the potatoes are done, slice the pita pocket in half and gently open its interior. Spread the hummus along the bottom of the pita, followed by the potatoes, and the carrot salad. Enjoy!
Nutrition
Serving: 1gCalories: 530kcalCarbohydrates: 81gProtein: 15gFat: 18gCholesterol: 10mgSodium: 610mgPotassium: 497mgFiber: 10gSugar: 9gVitamin C: 37.24mg