Rosemary Baked Potato Wedges Salad With Tahini Dressing

Who doesn’t love baked potato wedges?! They are one of the great comfort foods, especially when crisp on the outside, soft on the inside.
I am sharing with you an easy recipe for rosemary baked potato wedges salad. Very easy to make and ready for half an hour.

Rosemary Baked Potato


  • 4 medium potatoes, unpeeled
  • 2 teaspoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried rosemary (you can use fresh rosemary)
  • Lettuce
  • Arugula
  • Tomatoes

For dressing:

  • 2 teaspoon tahini paste (sesame paste)
  • 1 teaspoon Greek yogurt
  • 12 teaspoon olive oil
  • 1 teaspoon lemon juice
  • Salt and pepper
  • 2 teaspoon water
  • Garlic (crushed)


  • Wash the potatoes, cut each potato into 6 or 8 long wedges. Place the potatoes in a bowl, add olive oil, salt, pepper, and rosemary. Rub the wedges very well. Make sure the potatoes are covered with oil.
  • Spread the potatoes on a baking sheet.
  • Bake the potatoes for 30-40 or until lightly browned.

Rosemary Baked Potato

  • In a small bowl, add tahini, lemon juice, Greek yogurt, olive oil, garlic, salt and pepper. Whisk all the ingredients together. Add water if needed.

Rosemary Baked Potato

  • In a salad bowl, add lettuce, arugula, tomato slices. Add potato wedges on top.
  • Pour tahini dressing over the potato wedges.

Rosemary Baked Potato
Rosemary Baked Potato


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