Wednesday, March 12, 2014

Garlic Dill Sweet Potato Wedges

Serves 4-6

3 sweet potatoes
¼ cup duck fat, melted (or other oil such as olive oil, coconut oil, etc.)
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon paprika
3-4 tablespoons fresh dill, minced
Cut sweet potatoes in half lengthwise, the cut each half into 4-5 wedges. Place wedges in a bowl, cover with water and add ice, about 2 cups worth. Let wedges sit in ice for 30 minutes. Preheat over to 450 degrees. Remove wedges from water and pat dry. Place wedges back into a large, dry bowl. Add melted fat, garlic powder, salt, and paprika. Toss wedges to coat. Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don’t have a cooling rack, just cook on parchment paper lined baking sheet and flip half way through cooking). Bake wedges for 30-35 minutes until cooked through and browned. After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges.

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