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Spiced potato wedges with creamy harissa drizzle

We present to you - the comfort food to rule all comfort foods. 



  • 4 Yukon gold potatoes
  • 2 teaspoon whole fennel seeds, freshly ground
  • Zest of 1 orange, chopped fine
  • 3 tablespoons vegetable oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon cracked black pepper

For a creamy harissa sauce:

  • 1/2 cup sour cream
  • 1 1/2 teaspoon harissa paste
  • Juice from half the zested orange, freshly squeezed
  • Kosher salt, to taste
  • 1 stem green onion, diagonally sliced thin



  1. Preheat oven to 425 degrees Fahrenheit.
  2. Wash potatoes well and, with the skin on, halve each potato lengthwise. Cut each have into 3 equally-sized wedges. Each potato will yield 6 thick cut wedges.
  3. In a large bowl, toss the potato wedges with the oil, ground fennel seeds, orange zest, kosher salt, and cracked black pepper. Transfer to a parchment-lined baking tray and bake for 25 minutes with the flat side of each wedge resting against the parchment until the potatoes are nutty golden color.

Harissa drizzle

  1. While the potatoes are baking, in a small bowl combine the sour cream, harissa paste, and orange juice until the ingredients are fully combined. Be careful not to include any seeds from the orange. Add additional juice from the remaining orange half if needed to achieve a consistency that allows drizzling. Season to taste with kosher salt. Set aside until potatoes are fully cooked.


  1. Transfer the baked potato wedges to a serving plater. Transfer the prepared sauce to a small sealable plastic bag, and seal closed without air in the bag. Gently press the sauce down to one corner of the bag, and cut a very small hole in the corner. Pressing gently, drizzle the harissa sauce over the potatoes. Garnish with the sliced green onion.
  2. Serve immediately; pairs perfectly with all spice pork chops

Recipes copyright Roger Mooking 2017

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