Chunky yet fluffy, sweet potato wedges which are so crispy to eat.
PREP 30 mins
2 tsp ground cumin
2 tsp chilli flakes
2 tsp sumac
2 tbsp thyme leaves, chopped
2 tbsp rosemary leaves, r chopped
3 garlic cloves
zest and juice 1 lemon
3 tbsp olive oil
1¼kg sweet potatoes, cut into wedges
LETS COOK IT UP!
Heat oven to 200 degrees C.
In a motor and pestle, grind the herbs, garlic, spices and seasoning
In a large bowl add the lemon zest and juice, and the oil. Add the potatoes and toss together. Arrange on a baking trays skin down and bake for 30–40 mins until soft inside and crisp on the outside.