Grilled Potato Wedges with Harissa Spice Blend
We partnered with Souvla, a group of San Francisco restaurants inspired by Greece’s neighborhood souvlaki joints, to bring Greek-inspired flavors into your kitchen. Here we toss potato wedges with Souvla’s harissa spice blend, a piquant mix of red chiles, garlic, paprika, coriander and cumin, before grilling them until perfectly crisp. A sprinkling of feta cheese completes the dish.
Ingredients:
- Extra-virgin olive oil as needed
- 1 lb. (500 g) russet potatoes, scrubbed and cut into 1-inch (2.5-cm) wedges
- Kosher salt and freshly ground pepper
- 1 Tbs. Souvla Harissa Spice Blend, plus more for serving
- 4 oz. (125 g) Greek feta cheese, crumbled
- Fresh dill and cilantro sprigs for garnish
Directions:
Prepare a hot fire in a grill. Lightly brush an outdoor fry pan with olive oil. Place the pan on the preheated grill, close the grill and preheat the pan for 10 minutes.
Meanwhile, put the potatoes in a large saucepan, add water to cover and generously salt the water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the potatoes are just tender, about 7 minutes. Drain, pat dry and transfer to a baking sheet. Season the potatoes on both sides with salt and the harissa spice blend.
Arrange the potatoes in the prepared fry pan, place on the grill and cook, turning the potatoes once, until charred and tender, about 3 minutes per side.
Transfer the potatoes to a platter. Drizzle with olive oil and sprinkle with the feta, a few grinds of pepper, and more harissa spice blend. Garnish with dill and cilantro sprigs and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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