Roasted Sweet Potato Wedges

Ingrédients

• 1/4 tsp rosemary
• 1/4 cuillère à café salt
• 1 cuillère à café olive oil
• 2 13 cm de long sweet potatoes

Directives

1. Pre-heat oven to 425 °F (210 °C).
2. Cut each potato (washed and patted dry) into 8 lengthwise wedges and place on a non-stick baking sheet.
3. Drizzle with oil, sprinkle with salt and dried rosemary.
4. Roast for 15 minutes. Toss and roast until potatoes are tender, about 15 to 20 minutes more.
5. Note: You can use regular potatoes as well, and sea salt or kosher salt instead of regular table salt if you prefer.