Who doesn’t love chips right?! Since my journey to curing my skin began I immediately cut out all nightshade fruits and veg. That includes white potatoes. Do I miss them? Not especially. I find Sweet Potatoes (which aren’t part of the nightshade family) have more flavour and cook faster! I’ve mixed them with parsnips, a sprinkling of rosemary & some crushed sea salt in this recipe to create a lovely, lazy, Sunday lunch flavour.
Extra Virgin olive oil
Peel the sweet potatoes and parsnips and chop into thick cut chip style wedges.
Place them in a roasting tin and shake a little olive oil over them. Sprinkle with rosemary and crushed sea salt.
Cook at 180oC for 25-30mins – its worth opening the oven after 15 and giving the tin a little shake to ensure everythings well coated. Remove and shake, return to the oven at 220oC for a further 5-10mins to crisp the outer skin a little.
Serve on newspaper with a little wooden fork 🙂