Harrisa potato wedges

The crispiest potato wedges!

If you haven’t noticed I’m in a harissa fixation phase so of course I had to make a recipe with one of my favourite things ver potatoes 😍 coated in a spicy and mega crispy harissa batter I promise you won’t want to have potatoes any other way once you try 🔥

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🌱Vegetarian

🍽️2 portions

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🥔Ingredients

• 2 large potatoes

• 45g plain wheat flour

• 20g cornstarch

• 1/2 tbsp harissa paste

• 2 tsp salt

• Olive oil to fry

🥔Method

• Cut the potatoes into wedges and transfer to a bowl with cold water for 10 minutes

• Drain the potatoes and boil in a pot with water with 1 tsp of salt for 10 minutes until tender. Remove from heat and drain the potatoes completely

• Meanwhile make the batter by adding the flour, salt and cornstarch to a bowl. Add warm water slowly until obtaining a slurry. Add the harissa paste and mix well

• Add the boiled potatoes to the batter and coat them evenly to make sure they are well covered in batter

• Add olive oil to a frying pan and bring to medium high heat to deep fry the potatoes. Fry the wedges in batches until they become golden brown on both sides. Transfer to kitchen paper to drain off excess oil

• Serve immediately with some harissa mayo on the side

FAQS and Tips

• You can substitute the harissa for gochujang paste !

• To make the harissa mayo just mix mayo with harissa paste in a bowl

• I added some dried Italian herbs when serving the potatoes as it adds a nice flavour