Ingredients:

  • 4 medium Sweet Potatoes (approx. 1 kg / 2.2 lbs total), uniform size, scrubbed well, skins left on
  • 1 Tbsp (15 ml) Coarse Sea Salt (for boiling water)
  • 6 Tbsp (90 ml) Extra Virgin Olive Oil (or other high-heat neutral oil like Avocado)
  • 4 cloves Garlic, finely minced (or grated)
  • 2 tsp (10 ml) Fresh Thyme Leaves, picked (or 1 tsp dried)
  • 1 tsp (5 ml) Fresh Rosemary, finely chopped (or 1/2 tsp dried)
  • 1 tsp (5 ml) Smoked Paprika (Pimentón Ahumado)
  • 1/2 tsp (2.5 ml) Chilli Flakes (optional, but highly recommended)
  • 1/2 tsp (2.5 ml) Fine Sea Salt (for seasoning)
  • 1/4 tsp (1.25 ml) Black Pepper, freshly ground
  • 1 Tbsp (15 ml) Fresh Lemon Juice (or 1 tsp red wine vinegar)
  • Small handful Fresh Parsley, roughly chopped (for garnish)

Instructions:

  1. Preheat your oven to 220°C / 425°F (Gas Mark 7). Line two large baking trays with parchment paper.
  2. Place the whole, scrubbed sweet potatoes into a large pot and cover with cold, heavily salted water. Bring to a rolling boil.
  3. Reduce heat and simmer gently for 20–25 minutes, or until the potatoes are just fork-tender, but not mushy. They must hold their shape.
  4. Drain immediately. Allow the potatoes to steam dry for 5–10 minutes in the colander. This step is crucial for achieving crispiness.
  5. Place the slightly cooled potatoes onto the prepared baking trays, ensuring they are well-spaced. Using the base of a sturdy glass or a potato masher, gently but firmly press down on each sweet potato until it flattens to about 1–1.5 cm thick. They should remain in one piece.
  6. In a small bowl, whisk together the olive oil, minced garlic, thyme, rosemary, smoked paprika, chilli flakes (if using), fine salt, and black pepper.
  7. Generously brush the seasoned oil mixture over the surface of the smashed potatoes, making sure the garlic and herb mixture settles into all the cracks.
  8. Place the trays into the preheated oven. Roast for the first 10 minutes (Stage 1: Caramelisation).
  9. Carefully flip the potatoes using a thin spatula. Brush with any remaining oil mixture from the bottom of the tray. Return to the oven and roast for another 10–15 minutes, or until the edges are deep golden brown and properly crunchy (Stage 2: Crispiness).
  10. Remove the potatoes from the oven. Drizzle immediately with fresh lemon juice or vinegar to brighten the flavour. Garnish generously with chopped fresh parsley and serve piping hot.