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Harissa-spiced loaded potato wedges recipe

1 rating

Raid your fridge and use up whatever veg, meat or cheese you have in this loaded potato wedges recipe from Instagram chef, Ollie Eats. Anything goes! See method

Serves 2
Takes 40 mins
591 calories / serving
Healthy
Gluten-free

Ingredients

4 large potatoes, peeled and cut into chunky wedges
4 tsp olive oil
½ pepper (any colour), diced
½ onion, diced
2 large vine tomatoes, chopped
2 tbsp tomato purée
1 tbsp harissa seasoning
small handful spinach
leftover roast chicken or 1 skin-on rotisserie chicken breast, sliced
1 tbsp garlic mayo, to serve
5g fresh coriander, roughly chopped, to serve (optional)

Each serving contains

Energy
2495kj
591kcal 30%
Fat
11g 16%
Saturates
2g 10%
Sugars
15g 17%
Salt
134g 22%

of the reference intake
Carbohydrate 80.9g Protein 36g Fibre 12.8g

Method

Tip the potatoes into a bowl, drizzle over 2 tsp of the oil and season. Toss to coat before roasting in the air-fryer at 200°C for 20-25 mins until golden and crisp.
While the wedges are cooking, heat 1 tsp oil in a large frying pan and add the pepper, onion and tomatoes. Fry for 4-6 mins over a high heat until softened and slightly charred.
Stir in the tomato purée, harissa seasoning and 150ml water; season. Stir in the spinach, bring to a simmer and cook for 10-12 mins until the sauce has thickened and the veg has softened.
Put the chicken in a bowl along with the remaining 1 tsp oil; toss to coat. Remove the potato wedges from the air-fryer and cook the chicken in there at 200°C for 3-5 mins until golden and hot.
To serve, pile the potato wedges onto a large plate or sharing platter and top with the vegetables, then chicken, followed by a drizzle of garlic mayo and the coriander, if you like.

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