Rosemary Roasted Sweet Potatoes
(+ the secret to getting them extra crispy!)
Sweet potatoes (along with bananas) are my go-to carb to fuel my cardio exercise (running/biking). I have had a lifelong love of everything sweet potato. I have fond memories of my mother preparing me baked Japanese sweet potatoes for dinner as a child. (If you couldn’t tell by my photos, I am half Japanese 🙂 ).
My dad has been giving me a massive amount of sweet potatoes with my weekly vegetable delivery I get from him, full of veggies and fruits straight from his garden! God Bless him, because it is amazing to get a super fresh fruit and veggie delivery service for free!
I eat sweet potatoes all kinds of different ways, but one of my favorites is to roast them in the oven, tossed in a little EVOO and rosemary. Rosemary is a potent herb, so not much is needed to get the flavor. These sweet potatoes can be a side dish for any meal, breakfast, lunch, or din! …Or sometimes I just use a HUGE potato and they’re my meal in and of themselves. If you feel like changing it up a little bit – Thyme is another yummy herb to use with this recipe in place of the Rosemary. Or if you like “regular” potatoes better, this recipe is delicious with them also.
FOR THE CRISP!
When I first started making sweet potato fries and home fries, I wanted the crispy-ness that comes from deep-frying, without deep-frying them…and so I found a solution! This works for all potatoes – sweet, russet, red skin, whatever! It is a game changer! All you have to do is soak the cut up potatoes in slightly salted water. The water pulls the starch out of the potatoes. You can see the starch in the water, as it becomes cloudy. I typically soak mine for about a half hour, but you can soak them for a few hours without any problems. Soaking the potatoes also causes them to stick together less if they’re slightly touching on the baking sheet. The second part of making them super crispy is to broil them for a few minutes at the end of baking.
- 1-2 Large Sweet Potato(es)
- 3-4 Cups Lukewarm Water (warm enough to dissolve salt)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Teaspoon Dried or Fresh Rosemary
- ½ Teaspoon Salt (I use pink Himalayan, lots more nutrients than regular table salt!)
- Salt & Pepper, to taste
- Fill a large bowl with enough water to cover the potatoes. Mix in ½ Teaspoon salt until dissolved.
- Cut potatoes into about half-inch - one inch cubes. You can leave the potato skin on or peal it off if you don't like it. I keep it on for the extra nutrients & I like the taste. Place cut up cubes into the salt water bowl.
- Pre-heat oven to 425 degrees Fahrenheit. Let potatoes soak in water for at least 20 minutes, and up to several hours.
- Once the water is cloudy with the starch that has been pulled from the potatoes, rinse the cubed potatoes under water. Pat the potatoes dry with a towel.
- Place potatoes in a dry bowl. Add EVOO & Rosemary, & toss potatoes until evenly covered. Add salt & pepper to your liking. (You can always add more if there is not enough once you taste after roasting.
- Lay potatoes in a single layer on a rimmed baking sheet, spreading them out so they're touching each other as little as possible.
- Roast in pre-heated oven 20-30 minutes. Toss potatoes to evenly cook halfway through. Roasting time depends on different ovens. Use a fork to test to see if the potatoes are ready. The fork will go through the pieces with ease if they are ready & the outsides should be slightly browned.
- Broil for 2-3 minute to make even crispier!
- Enjoy by themselves or with your favorite dipping sauce!