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Derek's sweet potato and rosemary fries recipe

Derek's sweet potato and rosemary fries recipe

8 ratings

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. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 194 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 sweet potatoes (about 750g), scrubbed
  • 1 tbsp vegetable oil
  • 2 tbsp fresh chopped rosemary
  • 3/4 tsp garlic powder
  • few rosemary sprigs, stalk discarded and leaves chopped
  • dipping sauce, to serve

Each serving contains

  • Energy

  • Fat

    4g 5%
  • Saturates

    1g 3%
  • Sugars

    11g 12%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 40.8g Protein 2.5g Fibre 6.6g


155x255 Derek
  1. Preheat the oven to gas 5, 190°C, fan 170°C. Line a large baking tray with nonstick baking paper.
  2. 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.
  3. 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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