Side Pannel
Snack Attack: Garlic Dill Sweet Potato Wedges
Snack Attack: Garlic Dill Sweet Potato Wedges
- Recipe Submitted by Cooking Lover on 03/24/2014
Category: Potatoes, Desserts, Snacks
Ingredients List
- 3 sweet potatoes
- ¼ cup duck fat, melted (or other oil such as olive oil, coconut oil, etc.)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- â…› teaspoon paprika
- 3-4 tablespoons fresh dill, minced
Directions
Cut sweet potatoes in half lengthwise, the cut each half into 4-5 wedges.
Place wedges in a bowl, cover with water and add ice, about 2 cups worth. Let wedges sit in ice for 30 minutes.
Preheat over to 450 degrees.
Remove wedges from water and pat dry.
Place wedges back into a large, dry bowl. Add melted fat, garlic powder, salt, and paprika. Toss wedges to coat.
Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don”™t have a cooling rack, just cook on parchment paper lined baking sheet and flip half way through cooking).
Bake wedges for 30-35 minutes until cooked through and browned.
After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges.
NOW EAT THEM. Duh. They are delicious.
Place wedges in a bowl, cover with water and add ice, about 2 cups worth. Let wedges sit in ice for 30 minutes.
Preheat over to 450 degrees.
Remove wedges from water and pat dry.
Place wedges back into a large, dry bowl. Add melted fat, garlic powder, salt, and paprika. Toss wedges to coat.
Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don”™t have a cooling rack, just cook on parchment paper lined baking sheet and flip half way through cooking).
Bake wedges for 30-35 minutes until cooked through and browned.
After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges.
NOW EAT THEM. Duh. They are delicious.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
