Shawarma Spiced Potatoes with Cucumber-Tomato Salad
Potatoes USA
This colorful dish with white potatoes, cucumbers, tomatoes, onions, and Greek yogurt has a great combination of flavors and textures that is sure to be a crowd favorite!
Course 30 Minutes or Less, Appetizer, Main Dish, Salad, Side Dish, Snack
Cuisine Mediterranean
Servings 4Servings
Calories 200kcal
Ingredients
1PoundAlsum white potatoescut into ¼ inch slices
2TablespoonsOlive oilextra virgin
1TablespoonPrepared shawarma spiceRas El Hanout or Zaatar Spice can be subbed
Salt and pepperas needed
½CupEnglish cucumberssliced ¼-inch slices
½CupCherry tomatoescut in half
¼CupOnionsthinly sliced
1TeaspoonOlive oilextra virgin
½CupGreek yogurtoptional
Instructions
Preheat the oven to 450°F.
Rinse and scrub the potatoes and slice them into ¼ inch slices. Place them in a bowl and toss with the olive oil, prepared spice blend, and salt and pepper to taste.
Arrange them on a foil-lined baking sheet. In an even layer. Bake for 15-20 minutes or until they are golden brown. Remove from the oven and keep them warm until ready to serve.
To make the cucumber salad, combine the cucumbers, cherry tomatoes, onions, dill, and extra virgin olive oil. Adjust the seasoning with salt and pepper, then stir to combine.
Arrange the potatoes on a serving platter. Top them with the cucumber salad and serve with Greek yogurt if desired.