Baked Sweet Potato Fries with Rosemary Sea Salt
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • For Rosemary-Lemon Salt
  • ¼ cup coarse sea salt
  • 1 tsp. dried rosemary
  • For fries:
  • olive oil
  • 2 pounds medium sweet potatoes, cut into 8 wedges each
  1. For Rosemary Sea Salt: Place salt and dried rosemary into a spice grinder or small food processor. Pulse until rosemary is finely chopped. For a coarser salt, pulse rosemary, then add salt and pulse a few more times. For a finer salt, pulse longer.
  2. Transfer to jar with a tight-fitting lid or a resealable plastic bag. Yields ¼ cup.
  3. For sweet potato fries: Line two baking sheets with parchment paper. Heat oven to 450 degrees F. Adjust oven racks so one is closer to the bottom of the oven, and one is closer to the top.
  4. Toss the fries with a little olive oil and arrange on the baking sheets in one layer. Sprinkle a little of the rosemary sea salt over the wedges.
  5. Place the baking sheets in the oven and bake for about 10-15 minutes. Rotate the baking sheets top to bottom and continue baking until fries are tender and golden on the edges. Season with a bit more rosemary sea salt. Serve hot.
Recipe by Cafe Johnsonia at