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1
Blitz the slice of bread in the food processor to make breadcrumbs.
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2
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.
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3
Remove from oven and allow to cool completely
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4
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
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5
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
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6
Wash the sweet potatoes and slice into half inch rounds
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7
Put potato into a plastic sandwich bag and add the oil.
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8
Shake the bag to ensure the slices are completely covered.
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9
Add 2 tablespoons of the dry coating to the bag and shake again.
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10
Empty potatoes out of the bag into a bowl and refrigerate.
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11
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.
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12
Ready to bake?
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13
Set temperature quite high gas 7 I think is about 220 degrees C
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14
Place your rounds onto a baking tray and bake in the middle of the oven for 20-25 minutes.
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15
They should be firm to handle but be soft to cut.
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16
Why not try on large potato wedges cut from baking potatoes and serve with my cheeseburgers
