Friday, June 27, 2008

Rosemary Sweet-potato Wedges

So easy, and so delicious.

Peel sweet potatoes, and cut into wedges. For every two small (or one large) potatoes (roughly 8 oz), toss with 1 Tbsp olive oil. Add a few sprigs of fresh rosemary, a liberal sprinkling of sea salt and a good grind or two of pepper, and toss again.

Roast in the oven (375 F, or about 180 C) until golden with a few dark bits around the edges (45 minutes to an hour).

WW: 5

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