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Derek's sweet potato and rosemary fries recipe
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9 ratings
Instead of traditional chips, Derek likes to serve these sweet potato fries with his veggie BBQ mushroom buns, as well as a crisp rocket salad. These easy fries are flavoured with fragrant rosemary for a herby finish, perfect with the natural sweetness of the potatoes. See method
Ingredients
- 2 sweet potatoes (about 750g), scrubbed
- 1 tbsp vegetable oil
- 2 tbsp fresh chopped rosemary
- 3/4 tsp garlic powder
- few rosemary sprigs, stalk discarded and leaves chopped
- dipping sauce, to serve
Each serving contains
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Energy
825kj
194kcal
10%
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Fat
4g
5%
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Saturates
1g
3%
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Sugars
11g
12%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 40.8g
Protein 2.5g
Fibre 6.6g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Line a large baking tray with nonstick baking paper.
- Cut the sweet potatoes into long, finger-width wedges and put on the tray. Drizzle with the oil and scatter over the rosemary and garlic powder and season with black pepper. Toss together.
- Cook in the oven for 25-30 minutes on the top shelf, until lightly golden and soft enough to be pierced through with a fork or skewer. Serve immediately with the rosemary sprigs and your preferred dipping sauce.
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