|Serves||4 to 6|
|Prep Time||10 minutes|
|Cook Time||30 minutes|
|Total Time||40 minutes|
These sweet-potato wedges are all about the flavor of the vegetable — they have no added sweetness, save for what the potato brings to the dish. There’s no need to peel the sweet potatoes; just scrub them well.
|2||lb. sweet potatoes, washed but not peeled|
|3||Tbsp. extra-virgin olive oil|
|1½||tsp. kosher salt|
|~||Freshly ground black pepper|
|2||garlic cloves, smashed but not peeled|
Advance prep: You can cut the potatoes and toss them in the oil and spices in advance. While the potatoes are best served right from the oven, they are also good at room temperature.
Leftovers: The potatoes will keep for about two weeks in the fridge. Reheat in a 300-degree oven for 7 to 8 minutes. They are also good with eggs for breakfast.
Variation: If you’d like to add a handful of chopped fresh herbs, such as rosemary, thyme, marjoram, or flat-leaf parsley, to the potatoes, do so 5 to 7 minutes before the potatoes are done. Toss in the herbs, stir the pan, and finish cooking. If you put the herbs in sooner, they will burn and give the potatoes a bitter flavor.
This content is from the book Kitchen Sense by Mitchell Davis.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything