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Roasted Sweet Potato Wedges with Rosemary and Sea Salt Recipe

Roasted Sweet Potato Wedges with Rosemary and Sea Salt Recipe


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Yasmin Fahr

Sweet Potato Wedges

With crunchy sea salt, these seasoned rosemary wedges are a great side dish and are super simple to make. Don't worry if they aren't perfectly cut, I think the uneven shapes add character.

Click here to see Recipe SWAT Team: Sweet Potatoes.

Ingredients

  • 4 sweet potatoes, scrubbed and cut into wedges
  • 1 sprig of fresh rosemary, leaves removed and chopped
  • Pinch of dried red chile flakes
  • Pinch of cumin
  • Good-quality sea salt and freshly ground black pepper
  • Extra-virgin olive oil

Directions

Preheat the oven to 425 degrees. In a mixing bowl, combine all of the ingredients. On a foil-lined baking sheet, spread the wedges out in a single layer. Cook for about 40 minutes, turning them over once or twice. Sprinkle with a crunchy sea salt if you have some and serve.


Classic Roasted Sweet Potato Wedges

If you love roasted sweet potatoes wedges, you should definitely learn how to make them the healthy way yourself. No need to deep-fry sweet potato wedges, just slice them up, drizzle with EVOO and some seasonings, and roast them in the oven until golden brown and delicious. This recipe for Classic Roasted Sweet Potato Wedges can be paired with just about any dish to create a satisfying meal: a hearty salad, grain bowl, sandwiches, tacos, and more. These beautiful, vibrant-colored vegetables can be roasted in just 30 minutes. Try different types of sweet potatoes (Japanese, purple or traditional orange-fleshed) for greater variety. With only 4 ingredients, not including a few pantry staples, turn to this classic plant-based, gluten-free recipe for Classic Roasted Sweet Potato Wedges anytime of the week!

This recipe features beautiful, fresh sweet potatoes, garlic, herbs, balsamic vinegar, and extra virgin olive oil. I’m sharing my Top 5 Ways to Use Sweet Potatoes here.

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The Key to Crisping Potatoes in the Oven

If you want this Baked Sweet Potato Chips recipe to rival the store-bought kind, you’re going to have to make them crispy. Unfortunately, junk food producers have a leg-up here because they’re deep frying their chips. That guarantees a crispy chip because the potato is surrounded by hot oil the entire time it cooks.

We have a secret method for making sure your potatoes will crisp up in the oven. You’ll need one important piece of equipment: an oven-safe rack. Traditionally, these racks were used for cooling cookies and cakes, but they fit perfectly inside a baking sheet. Using them to cook elevates your food above the sheet, creating a convection environment. That allows hot air to circulate all the way around your food. The result is a more evenly cooked, crispier potato chip.

The other key to creating crispy baked sweet potato chips? Not overcrowding the pan. If you try to put too many chips on one baking sheet, they will steam instead of crisp. That leads to soggy potato chips, which certainly won’t satisfy in the same way. If that means you have to make multiple batches to cook a lot of chips, so be it. Trust us: it’s totally worth it.


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I love this recipe and make it often! I usually double or triple the potatoes and adjust the seasoning, accordingly. I’ve never had a problem with burnt garlic and grow rosemary primarily for this recipe and focaccia. I usually get requests for this recipe.

Clean and cut potatoes into "large bite sized" pieces. Place in zip bag with garlic, oil and herbs. Drain well & put on lined baking sheet for easy cleanup. Cook in 400` convection oven for about 10 - 15 minutes, turning once. Voila` - Delicious!

Potatoes were cooked well but although the garlic didn't burn there was an unpleasant bitterness from cooking it like this. Only variation is that I doubled the recipe.

I liked this recipe a lot! I used little golfball sized red skinned potatoes. I added italian dried herbs to the pre-cooking seasoning. I cooked them for 15 mins, turned them and cooked for another 10 mins. I then added the minced garlic and a 5" sprig of rosemary (to be discarded after cooking). I cooked it an additional 10 minutes. The garlic very crispy. ALMOST burnt, but still tasted good. I garnished with scallion and parmesan. All and all yummy and easy snack that can be cooked in the toaster oven. Next time I would chop, not mince the garlic or put it in the oven for 8 mins, not 10.

This recipe is delicious, of course! A classic that is so easy. I like to make extra potatoes to have with eggs the next day for breakfast. The oil is the key to crispy, amazing potatoes. Rosemary is the perfect herb. Yum yum YUM!

This is not a very good recipe for this classic dish. Because it was different we followed it to the letter. First, why would anyone chop garlic and rosemary and leave them overnite. The glory of home cooking versus prepared food is the freshness of the ingredients. This seems like bad advice and unnecessary because chopping this quantity of ingredients takes less than a minute anyway. My second problem with this recipe is that the small amount of rosemary cannot possibly contend with the amount of garlic. You need three sprigs of rosemary, and just strip the leaves off the stem, no need to chop them. Finally, the potato surfaces should be dried after the potatoes are cut up. Just dab with a paper towel so they are dry and can brown properly and the potatoes should be placed in the pan cut side down. All in all this is a very sophomoric version of an old time standby recipe. It is a wonderful dish if made properly, not the way this recipe advises.

I loved this! It was so easy to make, and so delicious. I'm going to look for more roast potato recipes. =)


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I change the directions slightly and put the sweet potatoes in a cold oven, cooking them longer at about 300 and then turning up the heat at the end. I read once that sweet potatoes are sweeter this way. The salt and rosemary produce a delicious flavor with the sweetness.

I've made this many times as per the recipe and we like it that way. But tonight I used half butter and half olive oil for a slightly healthier version. Still delish! (Not sure where the brown sugar came from in the review below this one.)

This recipe was much too sweet for me. Also, the brown sugar burned very easily and made cleaning up a hassle.

This one just doesn't do it for me. Plain old baked sweets are easier. If you want to dress them up use the cinnamon-chili butter elsewhere on this site. Or try the roasted curried ones on this site.

These were so good that I ate half of them myself right from the pan before I could get them on the dinner plates.

Really good and really easy. Mine took longer than 20 minutes to cook, though. I might cut the sweet potatoes into 1/2-inch slices next time.

Wonderful, wonderful alternative to french fries or other oven potatoes. Very easy! I used about twice as much butter and lots of fresh rosemary. Can't wait to try this on company, but I'll definitely make it again this week (maybe tomorrow night?).

I love this recipe, we make it about once a week. If you want the potatoes to cook faster, try slicing them like shoestring fries. We also sometimes use olive oil instead of butter, and add a little salt and pepper. One tip, if you soak the sweet potatoes in water (overnight if possible) they are much easier to slice!

Rosemary is a great compliment to sweet-potato! We really enjoyed this recipe.

I cooked this along side the roasted chicken with rosemary and garlic and it was delicious.

This tastes wonderful. It was very easy to make as well. This was a hit with my mother-in-law so I'll definately keep this recipe in my box!

Very easy recipe! Good results. I made for company and it went over well with a baked pork.

This dish was very good, but I would definitely add more rosemary the next time around. This was extremely easy to prepare! Worth it if you have good sweet potatoes.

I loved this recipe. I did add more butter and it was great. An easy delicious sweet potato dish.

This is an easy, different, and delicious way to make sweet potatoes. I added lots of salt and pepper and drizzled my sweet potatoes with extra virgin olive oil before roasting. I used more fresh rosemary too! It has been a real hit with all I prepared it for.


Roasted Sweet Potato Wedges

This is a great recipe for sweet potatoes when you don't want them candied or as a pie. Try these wedges as a healthy and more delicious alternative to regular fries.


Paleo Roasted Rosemary Sweet Potatoes

I’m posting this recipe at the request of my hubby – he really loves this one. We’ve whipped up these tasty nuggets over and over again.

My favorite combo is grilled salmon, our mango salsa, and this simple sweet potatoes recipe. It’s seriously delicious. We typically make it with both white-fleshed sweet potatoes and yams for a colorful dish. I should really include this one in a cookbook someday. But until then, you’ll enjoy serving these with your favorite foods as a savory side dish.

Super easy and fast, they will definitely bring a little extra pizzazz to any meal.

I love adding fresh-clipped rosemary to these potatoes. You can even sprinkle on a little of your own favorite spices if you like. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2rzg1g’]

And if you have leftover potatoes, why not add them to your breakfast hash? You can get an easy two-fer out of this recipe your whole family will love.

For that reason alone I always make more than I need, and then enjoy the rewards of a bunch of happy faces smiling back at me around the breakfast table.

This one’s a no-brainer. Add it to your recipe box now, and I’m sure you’ll go back to it again and again.


Roasted Rosemary Sweet Potatoes

Rosemary. What a lovely little piece of heaven. It’s one of my favorite herbs. Did you know that in Latin “Rosemary” means the “dew of the sea”? Apparently rosemary, in various locations, needs no water other than the humidity carried by the sea breeze to survive. How pretty is that? I knew rosemary was romantic. It had to be. Its smell is hypnotizing and its taste is utterly attractive. Every time I buy this herb I know the meal I’ll use it for won’t be disappointing.

I should start growing my own, but honestly, I am a horrible plant keeper (my mother-in-law does, so maybe I should get some from her garden). I kill every plant I get. No joke. The plant I’ve managed to keep alive the longest only lasted 2 weeks. Whatevs. It’s not my strength. Not a big deal.

I had some rosemary left over from my Paleo Rosemary Bread I made the other day, and I wanted to prepare something delightful…something that would excite our taste buds. It had to be healthy and plenty good for us. Sweet Potatoes are always my default they are hands down my preferred super food. Rosemary Sweet Potatoes it was. Roasted ones. Yum!

Trust me, you won’t want to skip on making these Roasted Rosemary Sweet Potatoes!


Roasted Rosemary Sweet Potato

Roasted Rosemary Sweet potatoes are a family favourite in our home. These savoury sweet potatoes are tossed in olive oil and topped with salt, garlic powder and rosemary. This quick and easy recipe makes for the perfect healthy side dish.

This is a staple recipe that I make over and over again because it’s just that good. Everyone loves this recipe and I love it because it’s so simple and tasty.

I love serving these Roasted Rosemary sweet potatoes alongside roasted chicken, salmon, literally, everything goes with this recipe. You can have this side dish prepped and in the oven in less than 10 minutes, thanks to the minimal ingredients that are needed.

The spices in this recipe really help balance the sweetness of the potato. The garlic powder, rosemary and sea salt bring out the amazing flavour in the sweet potatoes, making this the perfect savoury side dish.

Sweet potatoes are complex carbohydrates that are loaded with vitamin A in the form of beta-carotene. Sweet potatoes are packed with fiber and essential vitamins and minerals like vitamin C, B5, B6, B3, potassium and more. There are so many amazing nutritional benefits from sweet potatoes.



Comments:

  1. Weylin

    Creatively!

  2. Jaith

    was satisfied!



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