🍟 Side Dishes

Kumara Wedges with Kawakawa — Golden & Aromatic Kiwi-Style Roast

Crispy golden wedges of kumara (sweet potato) — naturally sweet and fluffy inside — elevated with the unique, peppery-earthy flavour of kawakawa leaves, a treasured native Māori herb. Roasted until the edges are crisp and caramelised, fragrant with garlic, a hint of lemon, and that unmistakable, aromatic warmth from kawakawa. Simple, wholesome, and deeply flavourful — a beloved New Zealand classic, entirely plant-based and delicious!

Shared by nina

5.0 (1)

Time

45 min

Serves

Difficulty

easy

🛒 Ingredients

#Base;
1 kg kumara (orange or red sweet potato) — scrubbed clean, cut into thick wedges (leave skin on for texture and nutrients)
#Kawakawa Herb Blend;
1 tbsp fresh kawakawa leaves — finely chopped (remove tough stems first) OR 1 tsp dried kawakawa leaf powder (if fresh unavailable)
2–3 cloves garlic — minced or crushed.. 1 tsp lemon zest.. 1 tbsp fresh lemon juice
#Seasoning & Oil;
3 tbsp olive oil or avocado oil.. ¾ tsp sea salt (adjust to taste)
½ tsp freshly cracked black pepper
½ tsp smoked paprika (optional — adds lovely depth)
Pinch of dried thyme or oregano (optional)
#Garnish (Optional);
Extra kawakawa leaves — finely shredded
Lemon wedges — for squeezing
Fresh parsley or dill — chopped

👩‍🍳 Instructions

1
Prep kumara: Scrub kumara well — no need to peel. Cut into even, thick wedges so they cook uniformly. Pat thoroughly dry with a clean towel — this is the secret to crispiness!
2
Make the kawakawa oil blend: In a large bowl, whisk together oil, minced garlic, chopped kawakawa, lemon zest, lemon juice, salt, pepper, and paprika. Let sit 5–10 minutes so the kawakawa releases its beautiful aroma.
3
Coat wedges: Add kumara wedges to the bowl and toss thoroughly until every wedge is evenly coated in the fragrant oil and herb mix.
4
Roast to perfection: Preheat oven to 200 °C (400 °F). Spread wedges in a single layer on a large baking tray lined with parchment — do not overcrowd (use two trays if needed). Roast for 15 minutes, then flip gently. Roast another 15–20 minutes until golden, crisp at the edges, and tender all the way through when pierced with a fork.
5
Serve hot: Remove from oven. Taste and add a pinch more salt if needed. Garnish with extra kawakawa and serve immediately with lemon wedges — squeeze fresh juice over before eating! Wonderful on its own, or with vegan sour cream, chutney, or fresh salad.