Chunky sweet potato wedges
Add a few to lunchboxes alongside crudités, with a dip and a scattering of parsley, if wished
MAKES ABOUT 600G
Heat the oven to 220C/200C fan/gas 7 and line the base of a couple of large roasting dishes with baking paper. Trim the ends of 600g sweet potatoes. Finely grate the zest of a lemon. Peel 2 garlic cloves and crush to a paste. If the potatoes are large, halve them across before cutting into chunky 2cm-3cm wedges. Toss these in a bowl with 3 tbsp olive oil, the lemon zest, garlic and some seasoning. Spread the wedges out in the dishes without them touching. Roast for 40-45 minutes until dark at the edges and blistering; there is no need to turn them. Allow to cool. Add a few to lunchboxes alongside crudités, with a dip and a scattering of parsley, if wished.