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Oven Roasted Wedges with Sea Salt & Rosemary

The kids have just walked in the door after school and are STAAAAAARRVING, or perhaps it's Saturday afternoon and everyone in the family is feeling a bit peckish. Well here is a super easy snack that everyone is going to love (plus it's really good for you - BONUS!).

Indigenous South Americans have been using sweet potatoes in healing medicine for over 5000 years, mainly because they contain more Vitamin A than any other food!

What's so darn awesome about Vitamin A? Check out these benefits:

Healthy vision, neurological function, healthy clear skin, builds strong bones, regulates genes, supports immune function and naturally slows ageing.

They also contain potassium, vitamin C and vitamin B6 and are used to help in the treatment of cancer, diabetes, and inflammatory-based conditions like heart disease.

Did I mention they're also Gluten-free? An amazing little package of goodness from mother-nature to Reboot & Re-Energise your whole family!

Oven Roasted Wedges with Sea Salt & Rosemary

Oven Roasted Wedges with Sea Salt and Rosemary

Ingredients sea salt freshly ground black pepper sprig of rosemary (optional but recommended) 4 medium potatoes 4 medium sweet potatoes olive oil


Preheat your oven to 200˚C. Rinse the potatoes to get rid of any excess dirt but keep the peel on. Cut the potatoes long ways into 1 inch thick wedges. Place in a bowl, add a good lug of olive oil, a few grinds of salt & pepper & the rosemary leaves & toss together so all the wedges are coated. Transfer to a roasting tray & spread out in one layer. Cook in the hot oven for 15 minutes, toss & roast for another 15 minutes until golden, crisp and cooked through.

Delicious served just a snack or as a side with any protein.


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