Crispy Roasted Sweet Potatoes
Discover the secret to the crispiest roasted sweet potatoes—once you try it, there's no going back to the traditional method!
Foto: Once Upon a Chef
Ingredients
- Salt
- ½ teaspoon baking soda
- 2½ pounds sweet potatoes (about 3 large), (unpeeled, cut into 1½-inch (4-cm) chunks)
- 2 tablespoons potato starch ((see note))
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary, (divided)
- ¼ teaspoon freshly ground black pepper
Steps
-
Preheat the oven to 450°F (230°C) and set an oven rack in the middle position.
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In a large pot, bring 3 quarts (3 L) of water to a boil. Stir in 1 tablespoon of salt and the baking soda. Add the potatoes and boil for 10 minutes.Drain the potatoes thoroughly.
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Directly on a rimmed baking sheet (avoid using foil as the potatoes may stick), toss the par-boiled potatoes with the potato starch, oil, ½ teaspoon of salt, half of the rosemary, and the pepper. Roast in the preheated oven for 35 minutes, stirring once midway through roasting. After roasting, turn off the oven but leave the potatoes inside for an additional 10 to 15 minutes.
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Remove from the oven and sprinkle with the remaining rosemary. Taste and adjust the seasoning with salt, if necessary. Transfer the sweet potatoes to a platter and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| Salt | - | - | - |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| sweet potatoes | 2.5 pounds | - | - |
| potato starch | 2 tablespoons | - | - |
| olive oil | 3 tablespoons | - | - |
| chopped fresh rosemary | 1 tablespoon | - | - |
| freshly ground black pepper | 0.25 teaspoon | - | - |
*Estimated market prices, may vary by region
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