Crispy Potatoes with Harissa Mayo

This is not your average potato + mayo combo.⁠ Crispy, golden spuds meet gut-loving goodness in the form of our iconic Great Guts Mayo.⁠

And here’s a hot tip: cooling the potatoes before roasting doesn’t just boost texture—it creates resistant starch, which helps balance blood sugar + supports gut health. Cool, right?⁠ No harissa? No stress. Slather on Great Guts solo or sub in Souped-Up Sriracha for a spicy twist.⁠

Serves 4-6 as a side. Or eat them yourself. No judgement here.
GF | DF

Ingredients:
15 baby potatoes (approx. 1kg), quartered
1/4 cup extra virgin olive oil
1 tbsp flaky sea salt
2 tsp garlic powder
1 tsp chilli flakes
1/2 cup Gevity Rx Great Guts Mayo
1/4 tsp black pepper
1–2 tbsp harissa paste (optional – skip or sub Great Guts Mayo with Souped-Up Sriracha)
1/4 cup finely sliced chives

What to do:
1. Preheat oven to 220ºC fan forced. Line a baking tray with baking paper.
2. Bring a large pot of salted water to a boil. Add potatoes and boil for 15 minutes, or until soft. Drain the potatoes and set aside in the fridge to cool completely.
3. Place potatoes in a wide, shallow bowl. Drizzle with olive oil, sea salt, garlic powder and chilli flakes. Gently toss.
4. Spread potatoes across the baking tray evenly. Bake for 40 minutes, flipping as needed, until all sides of the potato are crisp and browned. Set aside to cool.
5. In a small bowl, add Gevity Great Guts Mayo, harissa and black pepper. Stir until all ingredients are well combined.
6. Spread the harissa mayo sauce evenly over a flat plate. Top with crispy potatoes and fresh chives. Season with black pepper and more sea salt or chilli flakes if desired.