Twice Cooked Sweet Potato Skins With Rosemary Salt
6as a side
6as a side
  • 5 Sweet Potatoes
  • 2leaves sprigs of rosemary -picked
  • Sea salt flaked
  • olive oilfor baking
  • Canola Oil to frying
  1. Preheat an oven to 180c
  2. Rub the sweet potatoes in olive oil and salt and place in a roasting pan.
  3. Bake for roughly an hour or until potatoes are cooked through and skins are slightly charred.
  4. While the potatoes are baking make the rosemary salt. Add a table spoon of the sea salt to a Mortar & Pestle and pound to break up, then add the rosemary a little at a time, tasting along the way to make sure the rosemary doesn’t over power too much. Set aside.
  5. Once the potatoes are ready, remove from oven and allow to cool slightly. With a knifes peel the skins off in chunks so that some of the flesh stays on the skins. Put the skins on a tray and put them in the fridge for a couple of hours.
  6. When you are ready to cook them either: Preheat a deep fryer to 180C or place canola oil in a fry pan so that its deep enough to cover the skins and heat to 180C or drop a piece of bread in to test.
  7. Fry the skins for a few minutes until crispy and drain briefly on paper towel – toss in rosemary salt and serve on rack or similar so they skins don’t sweat.
Recipe Notes

You will also need: Mortar & Pestle Depp fryer or deep frypan