Savory Sweet Potato Wedges with Rosemary

Sweet potatoes are cut into wedges, tossed with olive oil, rosemary, salt, and pepper, then baked on a hot sheet pan until the edges brown and the centers turn tender. A short high-heat roast helps build a crisp exterior, while parsley added at the end keeps the flavor bright.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 680 g sweet potatoes scrubbed and cut into 2 cm-wide wedges
• 20 ml olive oil divided
• 4 g fresh rosemary finely chopped
• 4 g fine salt divided
• 1 g black pepper freshly ground
• 10 ml olive oil divided
• 2 g fine salt divided
• 5 g fresh parsley chopped, for finishing

Instructions

1. Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. The oven is fully preheated and the sheet pan is ready.
2. Place the sweet potato wedges in a large bowl. Add 20 ml olive oil, the rosemary, 4 g salt, and the black pepper, then toss until evenly coated. The wedges look lightly glossed and evenly seasoned.
3. Spread the wedges on the prepared sheet pan in a single layer with a little space between pieces. Drizzle the remaining 10 ml olive oil over the pan. The wedges are in one layer and the pan is lightly coated with oil.
4. Bake for 18 minutes, then flip the wedges and sprinkle with the remaining 2 g salt. Continue baking 7 to 10 minutes more, until the edges are browned and the centers are tender when pierced with a paring knife. Edges are crisped and browned; centers yield easily to a knife.
5. Transfer to a serving plate and scatter with the parsley, if using. Serve hot. The wedges are crisp at the edges, tender inside, and fragrant with rosemary.