Earl Grey and Rosemary Potatoes
By Chef John Placko
Makes 4 portions
Prep time: 10 minutes
Cook time: 25 minutes
- Preheat oven to 400⁰F (200⁰C).
- Mix tea powder, rosemary and salt with olive oil.
- Cut each sweet potato lengthways into 8 even wedges.
- Toss potato wedges with the seasoned oil in aiming bowl.
- Place onto a baking sheet and bake for 25 minutes until golden.
Note: You can also use potatoes in place of sweet potatoes.