Shawarma Spiced Roasted Potatoes
Kids love Washington potatoes—so why not spice them up? This flavorful twist uses a delicious shawarma spice blend that’s sure to be a student favorite. Bold, warm, and perfect for any menu!
Ingredients
- 2 Tbsp plus 1 ½ tsp Coriander, ground
- 1 Tbsp Cumin, ground
- 1 Tbsp Paprika
- 1 ½ tsp Garlic, granulated
- 1 ½ tsp Turmeric, ground
- ½ tsp Allspice, ground
- ½ tsp Cinnamon, ground
- ½ tsp Cayenne pepper
- ½ tsp Ginger, ground
- ¼ cup plus 1 Tbsp Oil, canola
- 1 tsp Salt, table
- 9 pounds 10 ounces Potatoes, russet, flesh & skin, raw
Directions
- Preheat convection oven to 375°F.
- Prepare school-made Shawarma seasoning blend in a small bowl.
- In a small mixing bowl, whisk prepared seasoning blend, oil, and salt until combined.
- Scrub potatoes with vegetable brush under running water and drain in colander.
- Cut potatoes into 6 wedges using a sectionizer or a knife. Transfer cut potatoes to a large mixing bowl.
- Immediately pour oil mixture over potatoes and toss to coat evenly.
- Transfer seasoned potatoes to sheet pan. Do not overcrowd sheet pans, this will inhibit proper roasting. Each full-sized sheet pan will hold up to 8lbs of potato wedges.
- Roast potato wedges for 30-45 minutes, depending on equipment. Potatoes should be browning, crispy, and cooked through.
CCP: Heat to an internal temperature of 135°F. - For tasting, serve in a bowl with tongs.
CCP: Hold at 135° or higher.
TIPS
Note: See bulk spice blend for quantity production. If using bulk spice blend add ⅓ cup 2 tsp Shawarma Seasoning Blend per 9 lb 10 oz of potatoes.
Category
Side© 2026 Washington State Potato Commission
