Roasted Sweet Potato Wedges
This menu brightens the senses and pleases the palate. A lobster roll, filled with associations of summer, flecked with capers and seasoned with lemon juice, does the trick.
Serve it with oven-roasted sweet potato wedges, which are easier than they sound: Slice a potato and roast it while you prepare the rest of dinner. A salad of sliced cucumbers, tomatoes and red onion comes together easily. A cold white wine or crisp beer rounds things out nicely.
Heat oven to 425 degrees.
Cut the potato in half lengthwise, then cut each half into 7 long, thin wedges. Place them on a rimmed baking sheet and toss them with the oil and salt and pepper to taste, so all sides are coated.
Bake 10 minutes. Flip the potatoes over and bake another until tender, another 8 to 10 minutes. Serve hot.
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