Oyster Steaks with Crispy Wedges

Written by MjauApril 24, 2019

I love food. I really, really do. I don’t eat a lot, just 2 meals a day (ehum intermittent fasting) so when I eat, it got to be tasty, filling and nourishing. This dish is crispy, salty, good for your brain and contains good carbs. It not be the prettiest dish you’ll ever serve, but honestly, who cares about that on a thursday night?

Oyster Steaks with Crispy Wedges

45 min, serves 2

  • 6-8 medium sweet potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Enough oyster mushroom to serve 2 people, about 4 big clusters

Spice mix;

  • 2 teaspoon salt
  • Generous sprinkles of cracked pepper
  • 2 teaspoons parsley
  • 2 teaspoons granulated garlic powder
  • 2 teaspoons oregano (or just take an italian spice mix)
  • 1 tablespoon organic sugar

Make it like this;

  1. Preheat the oven to 400°F (205°C)
  2. Wash, peel (if you want to) and slice potatoes into wedges. Place them into a mixing bowl and set aside.
  3. Mix spices and salt together in a small bowl or cup.
  4. Coat the potatoes with the oil, vinegar, and the powder then mix everything together.
  5. Line the potatoes on two trays with parchment paper (I go without cause I oil my tray and use a gas oven) and place in the oven.
  6. Slice mushroom in half if they are thick.
  7. Place on an oven tray lined with parchment paper if your food tends to get stuck in your oven (mine doesn’t in this house). Place in the oven and make for 30 min or until crispy, flipping them half way thru.
  8. Check on your sweet potatoes by stirring them around. They should bake for 45 minutes or until potatoes are soft on the inside and crispy on the edges.
  9. Sprinkle with additional seasonings, serve with a salad and enjoy this slightly ugly but delicious meal!