These crispy garlic & herb potato wedges are the perfect side dish to accompany most delicious plant powered mains.
This can be served very simply with some spicy guacamole or a natural yoghurt – add a splash of lemon, olive oil tand salt o create a tasty dip.
We love to use purple or orange sweet potatoes but find that the purple ones are more available in most supermarkets and are quite affordable.
Sweet potatoes have a really nice flavour and are actually nutritionally rich.
They contain one of the best known sources of beta carotene which is an essential nutrient for healthy immune function and eye health. Rich in B vitamins (B1, B2, B3, B5 and B6), vitamin C, high in fibre and in phytonutrients.
The fat contained in the olive oil in which sweet potato chips are cooked, help to increase bioavailability of beta carotene and maximise it’s benefits.
We use extra virgin olive oil (EVOO) in cooking as it is high in stable monounsaturated fat, low in unstable polyunsaturated fat and exceptionally high in natural antioxidants. This provides significant protection against degradation to toxic compounds when heating. Despite popular belief, smoke point is not a good predictor of how stable an oil is to cook with. There is a significant difference between standard ‘olive oil’ and ‘extra virgin olive oil’.
3 medium purple sweet potatoes, cut into wedges
2 1/2 tbsp olive oil
2-3 tsp Italian mixed herbs and 2 sprigs of fresh rosemary to place on top of the potatoes
2 tsp crushed garlic
½ tsp sea salt – add to taste
½ tsp black pepper
Preheat oven to 200 degrees C.
Place potato wedges in a large mixing bowl and add all other ingredients, mix well ensuring the potato wedges are well coated.
Line a baking tray and arrange sweet potato wedges in a single layer.
Bake for 30 minutes, turn and then allow to bake for a further 10 minutes or until crispy.
Allow to cool and serve with a spicy guacamole or your choice of dip – see yoghurt option above.
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