Categories: Sides

Ingredients

• For the Potatoes
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon allspice
• 1 teaspoon kosher salt
• 2 1/2 pounds small to medium sweet potatoes
• 2 tablespoons extra-virgin oil oil
• For the Chive Cream
• 1 small handful chives
• 1 cup sour cream or crème fraîche
• 1/4 teaspoon kosher salt

Directions

1. Preheat the oven to 450˚F.
2. Roast the potatoes: in a small bowl, mix the garlic powder, oregano, allspice, and kosher salt.
3. Wash the sweet potatoes, keeping the skins on. Slice each potato in half crosswise and then half again lengthwise. Place each piece cut-side down and slice it into 3 wedges, for a total of 12 wedges per potato. In a large bowl, mix the potatoes with the spice mix and olive oil.
4. Line a baking sheet with parchment paper or a silicone mat, and spread the potatoes on the sheet in a single layer. Roast the potatoes for 30 to 35 minutes, until tender and starting to become crisp and browned (no need to stir).
5. Make the chive cream: thinly slice the chives and mix them with the sour cream and kosher salt. Taste and add additional salt if desired.
6. Serve the wedges warm from the oven, along with the chive cream.

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