Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper (use additional baking sheets if making a larger batch).
Cut potatoes into bite-size pieces (leave skin on) and place on the prepared baking sheet. Drizzle avocado oil over the potatoes and sprinkle with salt and pepper. Toss everything with clean hands to evenly coat the potatoes.
Place potatoes in the preheated oven and roast for 30-40 minutes or until golden brown and cooked through.
While the potatoes roast, make the garlic dill sauce. Add hummus, lemon juice, dill, and garlic to a large mixing bowl (big enough to mix your potatoes in later). Whisk to combine. Then add only enough water to thin so it’s pourable but still somewhat thick.
Taste and adjust flavor, adding more garlic for zing, lemon juice for acidity, and dill for more intense herb flavor. Depending on the hummus you use, you may want to add a pinch of salt for balance.

Pouring water into a bowl of hummus, garlic, lemon juice, and dill
Next we add just enough water to turn the mixture into a pourable sauce that’s perfect for coating the potatoes, but not so runny that it dilutes the flavors or makes the salad soggy.

Bowl of garlic dill sauce
While waiting for the potatoes to cook, there’s enough time to clean up your kitchen, and even learn about the origins of hummus (a.k.a. one of our favorite ingredients ever)!

Wooden spoon on a baking sheet of roasted gold and sweet potatoes
Once the potatoes are golden brown, tender, and slightly cooled, it’s time to coat them in the zesty garlic dill sauce and enjoy!

Close up shot of a bowl of roasted potato salad with dill
We hope you LOVE this roasted potato salad! It’s:

Fresh
Zingy
Comforting
Savory
Bright
Herby
& Satisfying!

Slicing a green cabbage into wedges
Next, coat the outside of the cabbage wedges with avocado oil and season with your favorite spices, salt, and pepper. We used our DIY shawarma spice blend for smoky, spicy flavor. Learn about its origins and find our recipe here.

Rubbing shawarma spice mix onto cabbage wedges
Roasting at 425 F (218 C) makes the wedges tender with crispy edges. The crispy bits are our favorite part!

Drizzling avocado oil over sliced gold and sweet potatoes
While the potatoes are roasting, we make the sauce. Hummus is the creamy, fiber-rich base, lemon juice adds acidity, garlic gives it zing, and fresh or dried dill pairs perfectly with both the lemon in the sauce and with the potatoes.

Notes
*Nutrition information is a rough estimate calculated with the lesser amount of lemon juice and without optional ingredients.

Have a head of cabbage dying in your fridge? Us too. But we have an idea! Slice it and roast it in wedges for an elegant side. Cabbage gets sliced into wedges, rubbed with a generous amount of our go-to shawarma spice blend, then roasted to perfection. Who knew cabbage could be such a show stopper?! Just 4 ingredients and 1 pan required. Let us show you how it’s done.

Olive oil, green cabbage, salt, pepper, and shawarma spice mix
How to Make Roasted Cabbage Wedges
It starts with cutting the cabbage. To cut it into wedges, first cut the cabbage vertically through the core. Then place the flat surface of the halved cabbage on the cutting board. Cut it into wedges that are two inches wide along the outer layer, making sure that each wedge retains a bit of the core to hold it together (see photo below).

This recipe came to be rather by accident when we were hosting friends one night and needed a quick side. We always have potatoes on hand, as well as the ingredients for our go-to Garlic Dill Sauce.

We roasted the potatoes for crispy edges and tender center, then tossed in the zingy garlic dill sauce. Needless to say, this roasted potato salad was a crowd favorite and the rest is history. The best part? Just 7 simple pantry staples required for this delicious side or snack. Let us show you how it’s done!

Potatoes, salt, pepper, avocado oil, garlic, hummus, dill, lemon, and water
How to Make Roasted Potato Salad
Most potato salads are made by boiling potatoes. But not this one! Roasting the potatoes gives them a gorgeous, caramelized flavor and tender texture.

It all starts with slicing the potatoes and coating them with avocado oil, salt, and pepper for flavor.

It can be enjoyed slightly warm, at room temperature, or chilled for later. It’s perfect for BBQs, picnics, or alongside your favorite Mediterranean- and Middle Eastern-inspired recipes. It would pair especially well with our Lemon Baked Salmon with Garlic Dill Sauce (20 Minutes!), Garlic & Herb Sweet Potato Nourish Bowl, Kale Falafel Hummus Wraps (30 Minutes!), or Baked Quinoa Black Bean Falafel.

More Vegan Potato Salad Recipes
Simple Vegan Potato Salad
Simple French-Style Potato Salad
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Fork in a bowl of roasted potato salad sprinkled with fresh dill
Easy Roasted Potato Salad with Garlic Dill Dressing
A delicious spin on classic potato salad with roasted gold and sweet potatoes tossed in a zingy, garlicky, herby dressing. Perfect for BBQs, picnics, and year-round! Just 7 ingredients required.
Fork spearing a potato in a bowl of our roasted potato salad recipe

PREP TIME
15 minutes
COOK TIME
40 minutes
TOTAL TIME
55 minutes
Servings
5
(Servings)
CourseSide
CuisineGluten-Free, Vegan
Freezer FriendlyNo
Does it keep?3 Days
Ingredients
US Customary – Metric
ROASTED POTATOES
2 ½ lbs potatoes (we like half Yukon gold and half sweet potatoes)
2 Tbsp avocado oil
1/2 tsp each sea salt and black pepper
GARLIC DILL SAUCE
1/3 cup hummus (or store-bought)
1-2 Tbsp lemon juice
1 tsp dried dill (or 1 Tbsp fresh minced dill / amount as recipe is written — adjust as needed)
3 cloves garlic (minced)
3 Tbsp water (as needed to thin)
1 pinch sea salt (optional)

Remove the potatoes from the oven and let cool for 5 to 10 minutes. Once cooled slightly, add roasted potatoes to the garlic dill sauce and gently toss to combine. Option to garnish with fresh dill (or other herbs of choice). Enjoy right away while still slightly warm, at room temperature, or after chilling for later!
Store leftovers covered in the refrigerator for up to 3 days. Not freezer friendly.

Parchment-lined baking sheet of roasted cabbage wedges
They’re delicious straight from the oven, but pairing with our Indian-inspired green chutney elevates these roasted cabbage wedges to the next level.

Fork with a bite of a shawarma roasted cabbage wedge on the end
We hope you LOVE these roasted cabbage wedges! They’re:

Hearty
Flavorful
Smoky
Savory
Versatile
Quick & easy
& SO delicious!

They’re great as a side, or make a bowl with quinoa or millet, chickpeas, and extra green chutney! We think they’d also pair well with our Curried Quinoa Chickpea Burgers, Chickpea Shawarma Sandwich, or Masala Chickpea Stuffed Sweet Potatoes.

More Delicious Cabbage Recipes
Perfect Roasted Cabbage (Quick & Easy!)
Crunchy Cabbage Slaw with Sesame Ginger Dressing
Quick Citrusy Cabbage Slaw (Mayo-Free)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a fork holding a bite of a shawarma roasted cabbage wedge
Shawarma Roasted Cabbage Wedges with Green Chutney
Crispy roasted cabbage wedges topped with vibrant green chutney. An easy, elegant, versatile, plant-based side. Just 1 pan and 4 ingredients required!
AuthorMinimalist Baker
PRINT
Fork above a plate of roasted cabbage wedges
5 from 3 votes
PREP TIME
10 minutes
COOK TIME
30 minutes
TOTAL TIME
40 minutes
Servings
4
(Servings)
CourseSide
CuisineGluten-Free, Indian-Inspired, Middle Eastern-Inspired, Vegan
Freezer FriendlyNo
Does it keep?2-3 Days
Ingredients
US Customary – Metric
CABBAGE
1 medium head green cabbage (or sub red cabbage)
2-3 Tbsp avocado oil
2 Tbsp shawarma spice blend
1/2 tsp each sea salt and black pepper
FOR SERVING optional
1 batch Easy Green Chutney
Instructions
Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper.
Remove any wilted outer leaves from the cabbage, rinse the outside, and pat dry. Cut cabbage in half through the stem, then in half again until you have four quarters. Then cut into wedges that are ~2 inches thick at the thickest part. Keep the core intact, if possible, so that the leaves of each wedge stay together.
Place cabbage wedges on the parchment-lined baking sheet, drizzle with avocado oil, and rub to coat evenly. Sprinkle the shawarma seasoning, salt, and pepper on each side of the cabbage and rub to coat sides evenly.
Bake for 25-40 minutes or until the edges are golden brown and crispy and the center is tender when pierced with a fork (flipping halfway through). Continue cooking a bit longer for extra tender cabbage (just be careful not to burn).
While the cabbage is baking, prepare the green chutney (optional). Once the cabbage is done baking, serve with the green chutney or other sauce of choice.
Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.
Video

Notes
*Nutrition information is a rough estimate calculated with the lesser amount of avocado oil and without optional ingredients.