Ingredients:

  • 4–6 medium Sweet Potatoes (Approx. 1.2 kg), scrubbed clean, skin left on
  • Cold Water (enough to cover)
  • 1 tbsp Coarse Sea Salt (for boiling water)
  • 4 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Rosemary, finely chopped (needles only)
  • 4 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • ½ tsp Cayenne Pepper (optional)
  • ½ tsp Flaky Sea Salt (e.g., Maldon), or to taste
  • ¼ tsp Freshly Ground Black Pepper
  • 1 tbsp Fresh Parsley or Chives, chopped (for serving)

Instructions:

  1. Prepare Potatoes: Scrub the sweet potatoes thoroughly. If they are very large, cut them into rough 2-inch (5 cm) chunks so they cook evenly. Leave the skins on for structure and flavour.
  2. Boil: Place the sweet potatoes in a large pot and cover with cold water. Add 1 tablespoon of coarse salt. Bring to a rolling boil over high heat.
  3. Cook Until Tender: Reduce heat and simmer gently for 12–15 minutes, or until the potatoes are just tender enough to be pierced easily with a fork, but not falling apart.
  4. Drain and Dry: Drain the potatoes immediately in a colander. Allow them to sit for 5 minutes, letting excess moisture evaporate.
  5. Preheat Oven: Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.
  6. Create Seasoning Oil: In a small bowl, whisk together the olive oil, minced garlic, rosemary, smoked paprika, and cayenne (if using).
  7. Oil the Pan: Drizzle about half of the prepared seasoning oil directly onto the lined baking sheet. Spread it evenly. This helps prevent sticking and promotes crispness from underneath.
  8. Smash: Arrange the drained potatoes on the oiled sheet, leaving space between them. Using the flat base of a sturdy mug or a potato masher, gently press down on each potato until it flattens to about ½ inch (1 cm) thickness. Ensure they are well separated.
  9. Season: Brush the remaining seasoning oil mixture over the exposed surfaces of the smashed potatoes. Sprinkle liberally with flaky sea salt and black pepper.
  10. Roast: Place the baking sheet in the preheated oven. Roast for 20–25 minutes.
  11. Flip (Optional but Recommended): Halfway through (after about 12 minutes), carefully flip the potatoes to ensure both sides achieve maximum crispness.
  12. Check for Doneness: Roast until the edges are deep golden brown and crunchy, and the interior is soft and cooked through.
  13. Finish: Remove from the oven. Garnish with chopped fresh parsley or chives. Serve immediately.