Garlic encrusted roast sweet potatoes - sweet potatoes

Method

• Blitz the slice of bread in the food processor to make breadcrumbs.
• Mix the flour with the crumbs and place in a baking tray in a warm oven (gas 3 in my oven, from cold but I drop to 2 if I've been using the oven and it's already hot) for about 15 minutes - not to colour them by toasting but just enough to dry them out - the flour will help.
• Remove from oven and allow to cool completely
• Once cold place in a bowl, add minced garlic (fresh or lazy garlic from a jar) and mix through, then add garlic and onion powders, chopped parsley (fresh or dried) a good grind of sea salt (or a 1/4 teaspoon of cooking salt) and the same with the black pepper
• The coating can be made ahead of time - keep in a sealed jar or container this should last 4 weeks in the refrigerator - it's also great for red or white potatoes or butternut squash and nice warmed through on the BBQ in place of jacket potatoes
• Wash the sweet potatoes and slice into half inch rounds
• Put potato into a plastic sandwich bag and add the oil.
• Shake the bag to ensure the slices are completely covered.
• Add 2 tablespoons of the dry coating to the bag and shake again.
• Empty potatoes out of the bag into a bowl and refrigerate.
• Try to do this in the morning and give them a half day to dry a little - if you bake these immediately a lot of the coating will fall off but the cold of the fridge dehydrates them a little and the coating clings a lot better.
• Ready to bake?
• Set temperature quite high gas 7 I think is about 220 degrees C
• Place your rounds onto a baking tray and bake in the middle of the oven for 20-25 minutes.
• They should be firm to handle but be soft to cut.
• Why not try on large potato wedges cut from baking potatoes and serve with my cheeseburgers