Roasted Potato Wedges with Mustard Tahini Dipping Sauce
These Roasted Potato Wedges with Mustard Tahini Dipping Sauce are the best snack or appetizer. Made with loads of garlic and fresh herbs!
Ingredients
- 1 lb yellow potatoes cut in wedges
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp oregano
- salt & pepper to taste
- fresh chives/cilantro chopped, optional
FOR THE DIPPING SAUCE
- 1/2 cup tahini
- 2 tbsp red wine vinegar
- 2 tbsp yellow mustard
- lemon juice to taste
- 1 tsp oregano
- 1/2 tsp garlic salt
- pepper to taste
- water as needed
Instructions
- Preheat your oven to 450 degrees and line a baking sheet with parchment paper.
- Place the wedges in a bowl and drizzle olive oil over the potatoes followed by the garlic powder, oregano and a couple of grinds of pepper. Toss to combine then transfer to the baking sheet.
- Place in the oven and bake for 20 minutes. Remove from the oven and flip the potatoes.
- Bake for an additional 10-20 minutes, or until crispy. Remove from the oven and immediately sprinkle with salt.
- While the potatoes are cooking, combine all of the dipping sauce ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Add water until desired consistency is reached. Place in the fridge until ready to use.
- Top the potatoes with chives and cilantro and serve with the mustard tahini sauce.
Video
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