Crispy Roasted Sweet Potatoes
Ingredients
2 lbs.
peeled sweet potatoes, cut into 1 ½" pieces
2 tsp.
kosher salt
½ tsp.
baking soda
3-4 tbsp.
Kowalski's Extra Virgin Olive Oil, as needed
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- chopped fresh herbs (such as rosemary, thyme and/or parsley), for garnish
Directions
- Place potatoes in a large, deep pot; cover with cold water by 2". Add salt and baking soda. Bring to a boil over high heat; boil until potatoes are just barely tender (about 8 min.).
- Drain potatoes; return to pot. Place pot on the stovetop as it cools to dry potatoes (the stovetop should be off, but the residual heat will dry out the pan and remove excess surface moisture from the potatoes).
- Let potatoes cool completely to room temperature in the pan.
- Preheat oven to 450°.
- Drizzle potatoes generously with oil; shake pan vigorously to develop a slightly rough texture on the surface of the potatoes (the exterior will look like it is coated lightly with mashed potatoes). Season to taste with salt and pepper.
- Spread potatoes evenly on an extra-large rimmed baking sheet lined with parchment paper; bake in preheated oven for 15 min., stirring occasionally.
- Remove pan from oven; flip potatoes to ensure even browning on the bottoms. Return pan to oven; bake until potatoes are very dark brown on the sides and edges (about 10 min. more), stirring occasionally to prevent hot spots and burning.
- Remove from oven; let cool for 10 min. (potatoes will continue to crisp as they stand).
- Garnish with herbs before serving.
