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Roasted sweet potatoes
Aug. 24th, 2014 08:36 pm![[personal profile]](http://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefoxNote: This recipe only works with the type of yam or sweet potato that's orange or pink in the middle. It will not work for the type that's white in the middle.
Ingredients
3 pounds sweet potatoes (about 6 medium)*
2 tablespoons olive oil
1 teaspoon table salt
Ground black pepper
* If making this in the toaster oven, only use 1 pound of potatoes; more will not fit. Reduce the amount of salt and oil accordingly. Cooking times do not change.
Equipment
Vegetable peeler
Knife
Cutting board
Mixing bowl
Oven or toaster oven
Sheet pan
Aluminum foil
Flipping-type spatula
Instructions
0) Mise en place. Gather your ingredients and tools. Do NOT preheat the oven. Line the sheet pan with aluminum foil. Peel the potatoes and slice them into rounds that are about 0.75" thick; keep the thickness of the rounds as even as you can.
1) Prep the potato slices. Mix the oil, salt, and pepper in the mixing bowl. Add in the potato slices and toss them until they're thoroughly coated with the oil and seasoning. If using regular (not nonstick) aluminum foil, grease the pan with a bit of additional oil or a spritz of cooking spray. Arrange the oiled potato slices in a single layer on the sheet pan and cover the pan with another sheet of foil, wrapping it tightly around the edges of the pan to create a sealed environment.
2) First bake. Put the pan in the cold oven. Turn the heat to 425F and set a timer for 30 minutes (from the start of baking, not from when the oven is fully heated).
3) Second bake. Carefully remove the top layer of foil from the pan--watch out for the steam--and return the pan to the oven for 20 minutes or until the bottom edges of the potato slices are golden brown.
4) Third bake. Use the spatula to gently loosen and flip the potato slices. Bake them for another 20 minutes or until the bottom edges are golden brown.
5) Cool and serve. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter or bowl and serve with serving tongs. They'll keep in the fridge for about a week and be very good cold--if any are left over.
Ingredients
3 pounds sweet potatoes (about 6 medium)*
2 tablespoons olive oil
1 teaspoon table salt
Ground black pepper
* If making this in the toaster oven, only use 1 pound of potatoes; more will not fit. Reduce the amount of salt and oil accordingly. Cooking times do not change.
Equipment
Vegetable peeler
Knife
Cutting board
Mixing bowl
Oven or toaster oven
Sheet pan
Aluminum foil
Flipping-type spatula
Instructions
0) Mise en place. Gather your ingredients and tools. Do NOT preheat the oven. Line the sheet pan with aluminum foil. Peel the potatoes and slice them into rounds that are about 0.75" thick; keep the thickness of the rounds as even as you can.
1) Prep the potato slices. Mix the oil, salt, and pepper in the mixing bowl. Add in the potato slices and toss them until they're thoroughly coated with the oil and seasoning. If using regular (not nonstick) aluminum foil, grease the pan with a bit of additional oil or a spritz of cooking spray. Arrange the oiled potato slices in a single layer on the sheet pan and cover the pan with another sheet of foil, wrapping it tightly around the edges of the pan to create a sealed environment.
2) First bake. Put the pan in the cold oven. Turn the heat to 425F and set a timer for 30 minutes (from the start of baking, not from when the oven is fully heated).
3) Second bake. Carefully remove the top layer of foil from the pan--watch out for the steam--and return the pan to the oven for 20 minutes or until the bottom edges of the potato slices are golden brown.
4) Third bake. Use the spatula to gently loosen and flip the potato slices. Bake them for another 20 minutes or until the bottom edges are golden brown.
5) Cool and serve. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter or bowl and serve with serving tongs. They'll keep in the fridge for about a week and be very good cold--if any are left over.
