Potato wedges, chips, fries…whatever you want to call them they are always a winner. I prefer mine to be crispy on the outside but still soft in the middle for that perfect potato wedge goodness. These wedges are marinated in a soy, dark brown sugar and garlic dressing and then baked low and slow to give a sticky and sweet taste sensation! Give them a go and serve with your favourite burgers.
- 70g Soy Sauce
- 20g Dark Brown Sugar
- 2 Cloves Garlic
- 1/2 Lime, juice and zest
- 2cm piece of Ginger
- 400g Sweet Potato
- Sesame Seeds
- Lime wedges
- Spring Onion
- Start by preheating your oven to 175 degrees.
- Mix 60g of the soy sauce and the sugar in a small saucepan and gently heat until the sugar is dissolved. This should take about 4-5 mins. Once the sugar has dissolved turn up the heat and simmer for 1 minute to allow the sauce to thicken slightly, then leave aside to cool.
- Peel and then finely dice or grate your garlic cloves and ginger then add to the cooled soy sauce mixture. Zest and juice the lime and add to the mixture and stir to combine.
- Cut the tops off your sweet potato and cut into wedges that are roughly the same size. Put the potato wedges into a large bowl and then pour over the marinade. Toss the wedges in the marinade until they are completely covered and then pour onto a lined baking tray along with any extra marinade that is left in the bowl. Spread the wedges out so that they are in one even layer and not touching each other.
- Bake the wedges in the oven for 45 mins, turning over half way through. After 45 mins, drizzle the remaining soy sauce over the wedges and turn up your oven to 200 degrees. Bake for another 10-15 mins until crispy and slightly charred.
- To serve sprinkle over the sesame seeds, coriander leaves, finely sliced spring onion and add lime wedges.