Serves: 4 | Cooking time: 40 minutes | Difficulty: Super Easy
These orangey gems aren't just addictive. They're absolutely jam-packed with vitamins, nutrients and anti-oxidants. There are many ways to cook sweet potato, but our favourite is the simplest - sprinkle some Galilee Za'atar, drizzle some olive oil on top, salt to taste, mix well and roast in a hot oven for around 30 minutes.
Galilee Za'atar really complements the potatoes' natural sweetness and gives them a herbal, savoury, moorish flavour. One warning though - make more than usual as you won't want to share!
Makes a great side that the whole family will love - especially good with barbecued steak, grilled chicken, sausages, schnitzel or baked fish. In the unlikely event of any leftovers, cut them into bite sized cubes and toss them into a quinoa or green salad. Or, for the ultimate indulgence, just have them on their own. With your favourite dipping sauce (try a generous drizzle of creamy tahini).
- Galilee Za'atar
- 2-3 large sweet potatoes, washed and scrubbed, skin on (no need to peel)
- 4 large garlic cloves, unpeeled
- Olive oil
- A small bunch of rosemary stems, leaves picked
- Sea salt and freshly ground black pepper
- Pre-heat oven to 220c. Place the baking tray(s) in the oven so it is warm when you add the potatoes.
- Cut the potatoes into wedges, medium thickness (you can make them thinner if preferred). Add 4 heaped teaspoons of Galilee Za'atar, the garlic, rosemary, a generous lug of olive oil (around 4 tablespoons) and sea salt and pepper to taste. Mix well to cover the potatoes all over and transfer into the baking tray.Leave space between the wedges and use two baking trays if needed.
- Slide into the hot oven and cook for approximately 30 minutes or until the potatoes are all cooked through. Check half way through cooking and flip the potatoes around the tray so they cook evenly. They should be tender and caramelised but not too mushy.
- Serve with tahini sauce on the side to be drizzled liberally all over or your favourite dipping sauce or aioli. Perfect as a side next to grilled meat, poultry or fish.