When you’ve got a perfectly grilled steak on your plate, it seems only fair to show off your prized piece of protein alongside something hearty, delicious—and healthy. On nights when salad and brown rice just aren’t going to cut it, try a quick and easy alternative to French fries or mashed potatoes. Michael Ferraro, executive chef at Delicatessen in New York City, showed us how to whip up an aromatic batch of roasted sweet potato wedges. They’re baked not fried and offer up a host of health benefits. For starters, sweet potatoes are packed with carotenoids, plant pigments that protect against cell damage. The orange spuds are also a good source of vitamin E, potassium, and fiber.
Ready to give ’em a shot? Watch this video to master Ferraro’s technique.
- 1 sweet potato
- 1 sprig fresh thyme, roughly chopped
- 1 sprig fresh rosemary, roughly chopped
- ½ shallot, roughly chopped
- 1 clove garlic, finely chopped
- Olive oil
- Salt and pepper to taste
- Start by selecting an evenly shaped sweet potato—it will be easier to cut. Wash it, but leave the skin on.
- Slice the sweet potato in half, then quarters, then eighths, then sixteenths. All wedges should be a similar size so that the fries cook evenly.
- Add sweet potato wedges to a mixing bowl and drizzle generously with olive oil. Add thyme, rosemary, shallot, garlic, salt, and pepper. Toss to coat evenly.
- Scatter wedges on a baking sheet in a single layer. Bake at 350° for 20 to 30 minutes, or until lightly browned.