Making waves again! 🧡 My favourite way to potato is back by popular demand guys. Golden + crisp sweet comfort…quite possibly what carb heaven looks like! Inspired by my great love for the hassle back spud, this is simply layers upon layers of thinly sliced sweet potato drizzled with good olive oil and scattered with some of my favourite herbs; parsley, thyme and sage before transferring to the oven where the real magic happens. So easy, so damn delicious 🙌🏻 Find the recipe below (fyi, I love to serve these this with dollops of soured cream, garlicky yoghurt or chimichurri...I’ll leave it there👌🏼)
3 medium-sized sweet potatoes
olive oil, for drizzling
a handful of your favourite herbs such as parsley, thyme and sage (thyme, leaves removed/parsley & sage,finely chopped)
1. Preheat the oven to 200C/180C fan. Thinly slice each potato, keeping the shape intact if you can (not essential, just the end result looks aethestically pleasing) Find a dish, casserole pan or even a cake pan which will fit the slices in nice and tightly. Arrange next to each one another and if you need to take one half of a potato and place separately so that it’s compact, feel free. No rules here!
2. Generously drizzle with olive oil, scatter with herbs and season with some salt and pepper. Cook in the oven for 50 minutes to an hour, or until cooked through and the edges are curly and crisp. Serve immediately & devour! (Serves 4-6)
Tip: if you want to make light work of slicing the potatoes, you can use the slicing attachment on a food processor. Personally, mandolins and I don’t get on - they spell danger!