Serves 2-4
Ingredients:
1 large sweet potato
2 twigs of fresh rosemary (or sage if you prefer)
2 twigs fresh oregano
1 small handful fresh basil
3 cloves fresh garlic
¼ cup avocado oil
Instructions:
Peel sweet potato and cut into rounds
Thinner will cook faster and be crispier, thicker will be ‘meatier’
Strip rosemary (or sage) from the stalk
Strip oregano from the stalk
Chop basil
Chop or mince garlic
Add oil to a skillet
Place cut potato slices into oil
Add rosemary (or sage), oregano, basil, and garlic
Cover at a slight angle to allow ventilation
Cook on medium heat
When the potatoes start to brown, flip
When they are cooked to your desired tenderness and brownness (20-30 minutes, less time if thinner sliced), plate and serve
Jennifer Brand, MPH, MS, CNS is a clinical nutritionist helping children with dry, flaky, weepy, red, itchy, painful rashes navigate the journey to healthy skin and enjoy a childhood free from disruptive skin symptoms.