Rosemary Sweet Potato Wedges

So, I’m kind of an herb snob. For herbs that I tend to use a lot (thyme, basil, rosemary, chives…to name a few), I am almost explicitly anti-dried herb. Why use dried if you can use fresh and it’s so much better? Well, after making these rosemary “fries” in no time and for like 4 cents, I may get it. Rosemary is one of my favorite flavors and scents, and the dried rosemary totally works in this and is so easy. I’m slowly getting it.

Rosemary Sweet Potato Wedges
serves 2 / 2 ww pts

Here’s what I used:

  • 1 medium sweet potato
  • 1 tsp olive oil
  • 1/4 tsp table salt
  • 1/4 tsp dried rosemary, crushed (or 1 sprig of fresh, finely minced

Here’s what I did:

  1. Preheat the oven to 425.
  2. In a spice grinder or mortar & pestle, blitz the rosemary a bit so you don’t end up chewing on what will taste like sticks from your back yard.
  3. Cut the potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with the olive oil and sprinkle with the salt and blitzed dried rosemary.
  4. Roast for 15 minutes, toss around with tongs, and continue to roast until potatoes are tender, about 10-15 minutes more.

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