Rosemary Roasted Sweet Potatoes

15 Feb

These are the perfect balance of salty, sweet, and starchy. Way better than sweet potato casserole.

Rosemary Roasted Sweet Potatoes

(adapted from Serious Eats)

2 lbs sweet potatoes, peeled and cut into chunks (about 1 in.)
olive oil (about 1 capful= 1 tbsp?)
rosemary (about 2 tbsp, chopped)
red chile flakes
minced garlic (1-2 cloves)

After cutting the potatoes with some difficulty (even with my fancy German chef’s knife), I soaked the chopped potatoes in cold water for about 20 minutes then patted them dry, since I’d read somewhere that it makes them crisp up better. I’m not convinced it did anything, but there’s no harm in trying it! I tossed the potatoes in a 9×13 pyrex dish, drizzled on the olive oil, then sprinkled some salt, chile flakes, rosemary, and minced garlic (we keep some chopped up in the fridge- it’s very handy). Measurements don’t really matter here, as long as you’re not dumping loads of anything in! Just go with your instincts, lose yourself in the passion of cooking… okay I’m being dramatic, but the fact is you don’t need to measure out a tablespoon of this and a half-teaspoon of that. Unless it’s baking, measuring is much to restrictive. Roast the potatoes at 450F (220C) for about 30 minutes, toss and flip it around with a fork, then bake 10-20 minutes longer. I finished it with a few minute under the broiler to give the potatoes a little bit of a crunch- though they didn’t exactly get crunchy, it just a gave it a little bit of a bite, like in home-fries. Maybe I’ll slice it thinner next time and see how that turns out.


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