Let's make potatoes! But not just any potatoes, oh no. We're going all out Israeli-style with a flavor explosion so good, you'll be singing my praises in the kitchen.
For this dish we’re using my very own Negev Gold spice blend. This magical blend, developed for the humble spuds of Israel's southern Negev region, is like a flavor fairy dust for your taste buds. The blend boasts a touch of turmeric, onion, oregano, and bay leaf, creating a depth of flavor that's simply addictive.
But wait, there's more! We're taking these beauties to the next level with a harissa mayo dipping sauce. The creamy mayo gets a fiery kick from harissa, a North African chili paste, making each bite a delightful dance between cool and heat. ️
So, ditch the boring old roasted potatoes and embrace the Israeli magic! Trust me, these Negev Gold beauties are worth their weight in gold (and maybe even a little happy dance).
Ingredients
Potatoes
- 2 ½ pounds medium potatoes
- 1/4 cup canola or avocado oil
- 1/4 cup Jamie Geller Negev Gold
- 1 teaspoon salt
Harissa Mayo
- 1 large egg at room temperature
- 1 cup of canola or avocado oil
- 1 tablespoon lemon juice
- 2 teaspoons yellow mustard
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 tablespoon harissa
Nutritional Facts
Instructions
- Preheat oven to 390°F (200°C), line a sheet pan with parchment paper.
- Wash and scrub the potatoes thoroughly. Leave the skin on for added texture. Cut each potato into wedges.
- Place potato wedges in a large bowl, add oil, Negev gold and salt, toss well.
- Arrange the seasoned potato wedges on the prepared baking sheet in a single layer.
- Bake in the preheated oven for about 45 minutes or more, flipping the wedges halfway through the cooking time. They should be golden brown and crispy.
- Meanwhile prepare harissa mayo. In a large cup or jar, add in the egg, lemon juice, mustard, salt , onion powder, harissa and oil, let it sit for 30 seconds so ingredients separate and oil floats on top. Place an immersion blender at the bottom of cup or jar. Turn on the blender and keep at bottom for a few seconds (about 15 seconds) until you see the texture start to emulsify. Slowly lift the immersion blender up and down and around, ,incorporating the remaining oil, until the mayonnaise is thick and creamy.
- Once the potatoes are ready remove from the oven and let them cool for a few minutes.
- Serve potatoes with the harissa mayonnaise
I love you!!! Kol hakavod in ALL your endeavours. You are a truly shining example to the girls of today. Thank you for……..everything. May our Good Lord hear you. Omen, Omen, Omen