Harissa-spiced loaded potato wedges recipe
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
- Gluten-free
- Healthy
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)
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Shop ingredientsEach serving contains
- Energy
- 2495kJ 591.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 134.0g
- Sugars
- 15g
of the Reference intake
Carbohydrate 80.9gProtein 36.0gFibre 12.8g
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- 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.
- See more Leftovers recipes
