These crispy garlic & herb potato wedges are the perfect side dish to accompany one of our main meals. Delicious served with guacamole or a simple yoghurt, lemon and olive oil dip.
For this recipe, we’ve used purple sweet potato which has a purple outer layer and white flesh.
What are the health benefits of sweet potato?
Sweet potatoes are enjoyed for their delicious flavour, however their outstanding nutritional value is often under estimated. The orange flesh variety (they also come in purple – as we’ve used in this crispy garlic & herb potato wedges recipe) contain one of the best known sources of beta carotene (pre cursor to Vitamin A), an essential nutrient for healthy immune function and eye health. In addition there is a plentiful supply of B vitamins (B1, B2, B3, B5 and B6), vitamin C, high fibre and an exceptional array of antioxidant, anti-inflammatory phytontrients.
The fat contained in the olive oil in which sweet potato chips are cooked help to increase bioavailability of beta carotene and maximise benefit.
Why do we cook with olive oil?
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. Find our more about this here, as well as the difference between standard ‘olive oil’ and ‘extra virgin olive oil’.
Details
4 serves
5 minutes
35 minutes
Easy
Print
Ingredients
3 medium purple sweet potatoes, cut into wedges
2 1/2 tbsp olive oil
2-3 tsp Italian mixed herbs
2 tsp minced garlic
1/2 tsp sea salt, add to taste
1/2 tsp black pepper, add to taste
Directions
- 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 20 minutes, turn and then allow to cool for a further 10-15 minutes or until crispy.
- Allow to cool and serve with guacamole or your choice of sauce.
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