Go to all recipes
Sweet potato wedges in lemon & parsley oil

Sweet potato wedges in lemon & parsley oil


Soft and gooey roasted sweet potato wedges are served with a fragrant lemon and parsley oil in this easy side dish

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1081kj 257kcal
  • Fat
    Med 13%
  • Saturates
    Low 7%
  • Sugar
    Med 12%
  • Salt
    Med 3%

% of adult’s reference intake | Carbohydrates per serving : 42g

Bring Co-op to your front door

Big Bag Option


  • 800g sweet potatoes, cut into thin wedges
  • 1 tsp Co-op plain white flour
  • 1 tsp cornflour
  • 3 tbsp Co-op olive oil
  • 1 garlic clove, crushed
  • Zest of 1 lemon
  • ½ x 25g pack flat leaf parsley, leaves finely chopped


  1. Preheat the oven to 200°C/fan 180°C/gas 6. Pat the wedges dry
  2. Tip into a bowl and season
  3. Add the flour and cornflour, along with 2 tbsp of the oil, and toss to coat
  4. Spread out over two baking trays and roast for 30 mins, turning halfway through to ensure even cooking
  5. Meanwhile, mix the remaining oil with the garlic, lemon zest and parsley, then season to taste
  6. Once the wedges are cooked, toss with the lemon and parsley oil and serve immediately

Explore more recipes