- Preheat then oven to 200 fan. Put the potatoes into a roasting tray and add 4 tbsp of the olive oil and a good pinch of salt. Toss together and roast for 35 minutes. Remove them from the oven and turn the potatoes wedges over and roast again for 10-15 minutes until really crispy and tender.
- Heat the remaining oil in a large non-stick frying pan over a medium heat. Add the garlic, coriander, chilli and a pinch of salt. Stir-fry for 1 minute until fragrant. Add the potatoes and mix together so they get completely coated. Transfer to a serving dish.
- Pop the mayonnaise in a serving bowl and add the harissa. Mix well and serve immediately with the potatoes.
1kg baking potatoes, cut into wedges
6 tbsp olive oil
3 clove garlic, finely chopped
A handful of finely chopped coriander leaves and stalks
1 red chilli finely chopped
2 tbsp rose harissa