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Harissa-spiced loaded potato wedges recipe
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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
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
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Energy
2495kj
591kcal
30%
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Fat
11g
16%
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Saturates
2g
10%
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Sugars
15g
17%
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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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