Frankfurters with sweet potato chips
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Recipe method
Preheat oven to 200°C, 400°F, Gas Mark 6.
On a large roasting tray or lipped baking sheet, toss the sweet potatoes and parsnips
in the sunflower oil sprinkle with the rosemary and freshly ground black pepper.
Bake for 20 minutes.
Remove from the oven and shake over the frankfurters and cherry tomatoes. Bake for a further 20 minutes until the frankfurters are golden brown and vegetables slightly charred.
Remove from the oven and serve with a green salad and garlic or lemon mayonnaise to dip.
On a large roasting tray or lipped baking sheet, toss the sweet potatoes and parsnips
in the sunflower oil sprinkle with the rosemary and freshly ground black pepper.
Bake for 20 minutes.
Remove from the oven and shake over the frankfurters and cherry tomatoes. Bake for a further 20 minutes until the frankfurters are golden brown and vegetables slightly charred.
Remove from the oven and serve with a green salad and garlic or lemon mayonnaise to dip.
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Summary
| Prep time: | 10 min |
| Cooking time: | 40 min |
| Serves: | 4 |
| Vegetable Portions: | 3 |
Shopping list
- 500g (1lb 2oz) sweet potatoes, cut into short, chunky chips
- 300g (10½oz) parsnips, cut into short, chunky chips
- 2tbsp sunflower oil
- a few sticks fresh rosemary or 1tbsp dried rosemary
- freshly ground black pepper
- 350g pack HERTA® Frankfurters Classics, cut in half
- 250g (9oz) cherry tomatoes
- green salad, to serve (optional)
- garlic or lemon mayonnaise, to serve (optional)
Nutritional information
A portion of this recipe contains
Calories 56928%
Sugars 33.8g38%
Fat33.1g47%
Saturates 9.6g48%
Salt 1.9g32%
of an adult's guideline daily amount.