Karol Smith
Wholesome Rosemary-Infused Sweet Potato Wedges: A Comforting Delight
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Imagine the comforting aroma of rosemary wafting through your kitchen, mingling with the earthy sweetness of roasted sweet potatoes. This delightful dish is not just a treat for your senses, but also a savory journey steeped in tradition and warmth. Originating from the rustic kitchens of the Mediterranean, where rosemary is often used to enhance the natural flavors of vegetables, these sweet potato wedges are a modern twist on a classic favorite. Perfect for family gatherings, cozy nights in, or festive holiday feasts, this dish offers a perfect balance of flavors: the sweet, creamy texture of the potatoes paired with the aromatic, slightly peppery kick of rosemary. Let’s dive into this simple yet soul-satisfying recipe that’s sure to become a staple in your home.
Recipe:
Ingredients:
- 2 large sweet potatoes, washed and unpeeled
- 3 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh rosemary, chopped
- 1/2 teaspoon smoked paprika (optional for a smoky twist)
- 1 tablespoon grated Parmesan cheese (optional for garnish)
Instructions:
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high heat will help the sweet potato wedges get crispy on the outside while remaining tender inside.
- Prepare the Sweet Potatoes: Cut the sweet potatoes into wedges. Aim for uniform pieces to ensure even cooking.
- Toss and Season: In a large mixing bowl, combine the sweet potato wedges with olive oil, sea salt, black pepper, and smoked paprika (if using). Toss until each piece is thoroughly coated.
- Add the Rosemary: Add the chopped rosemary to the bowl and toss again. The rosemary will attach to the oil-coated potatoes, imparting its fragrant flavor as they roast.
- Arrange on a Baking Sheet: Spread the seasoned wedges out in a single layer on a baking sheet. Ensuring they aren’t too crowded will help them roast rather than steam.
- Roast the Wedges: Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning the wedges halfway through cooking. They should be golden brown and crispy when done.
- Garnish and Serve: Remove from the oven and allow to cool slightly. If desired, sprinkle with grated Parmesan cheese for an extra layer of flavor before serving.
Cooking Tips:
– For an added depth of flavor, try marinating the wedges with the spices and oil for 15-30 minutes before baking.
– If you prefer a milder rosemary taste, use half the amount and taste as you go.
Serving Suggestions:
– These rosemary-infused wedges pair beautifully with a dipping sauce, such as a garlic aioli or a tangy yogurt dip.
– Serve alongside grilled chicken, fish, or as a hearty snack on their own.
Pairing Ideas:
– A crisp white wine like Sauvignon Blanc or a refreshing lemonade can complement the roasted flavors of this dish beautifully.
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