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Harissa-spiced loaded potato wedges recipe

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


  • 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

  • Fat

    11g 16%
  • Saturates

    2g 10%
  • Sugars

    15g 17%
  • Salt

    134g 22%

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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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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