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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil. Drop the potatoes in for 3 minutes, then drain. Put skin-side down on a large baking sheet. Drizzle with olive oil and then season well. season.
2. Bake for 30 minutes and be sure to shake them around a number of times while cooking to stop them sticking.

Per serving

136 kcalories, protein 1.6g, carbohydrate 22.3g, fat 5.1 g, saturated fat 0.7g, fibre 2.4g, salt 0.1 g

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• Blackred

  27 February 2009

  Blackred commented on this recipe

  Incredibly tasty, highly recommended. Soft, crispy, sweet and salty - can't ask for much more!

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• liddell78

  27 March 2009

  liddell78 commented on this recipe

  Beautiful flavour, very tasty!!!! Well worth a try.

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Ingredients

• 1kg sweet potatoes , cut into thick wedges
• 4 tbsp olive oil

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 30 minutes

Vegetarian, Vegan

Ingredients

• 1kg sweet potatoes , cut into thick wedges
• 4 tbsp olive oil

Per serving

136 kcalories, protein 1.6g, carbohydrate 22.3g, fat 5.1 g, saturated fat 0.7g, fibre 2.4g, salt 0.1 g

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