Earl Grey and Rosemary Potatoes

By Chef John Placko



Makes 4 portions

Prep time: 10 minutes

Cook time: 25 minutes


  1. Preheat oven to 400⁰F (200⁰C).
  2. Mix tea powder, rosemary and salt with olive oil.
  3. Cut each sweet potato lengthways into 8 even wedges.
  4. Toss potato wedges with the seasoned oil in  aiming bowl.
  5. Place onto a baking sheet and bake for 25 minutes until golden.

Note: You can also use potatoes in place of sweet potatoes.

Nutritional Information