Instead of traditional chips, Derek likes to serve these sweet potato fries with his veggie BBQ mushroom buns, as well as a crisp rocket salad. These easy fries are flavoured with fragrant rosemary for a herby finish, perfect with the natural sweetness of the potatoes.
- Preheat the oven to gas 5, 190°C, fan 170°C. Line a large baking tray with nonstick baking paper.
- Cut the sweet potatoes into long, finger-width wedges and put on the tray. Drizzle with the oil and scatter over the rosemary and garlic powder and season with black pepper. Toss together.
- Cook in the oven for 25-30 minutes on the top shelf, until lightly golden and soft enough to be pierced through with a fork or skewer. Serve immediately with the rosemary sprigs and your preferred dipping sauce.
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