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