Serves 2–4
- 4 sweet potatoes, cut into 1/2 inch wide strips (french-fry cut)
- 2–3 tablespoons extra-virgin olive oil
- Fresh or dried rosemary (optional)
- Sea salt or dulse sprinkles to taste
Preheat oven to 450 F. Arrange the potatoes one layer thick on a cookie sheet. Drizzle with olive oil and sprinkle with sea salt and rosemary. Mix well.
Bake, stirring occasionally, for 30–40 minutes, or until cooked through and slightly golden.
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