Ingredients:

  • 2 large sweet potatoes (approx. 2 lbs), peeled and cut into 1-inch cubes
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Smoked Paprika (Sweet or Hot)
  • 1 tsp Garlic Powder
  • 1 Tbsp Fresh Rosemary, finely chopped
  • ½ tsp Dried Chilli Flakes (Optional)
  • 1 tsp Kosher Salt / Fine Sea Salt
  • ½ tsp Black Pepper, freshly cracked
  • ½ tsp Fresh Lemon Zest
  • Flaky Sea Salt, to taste

Instructions:

  1. Preheat the Oven: Set the oven temperature high. Preheat to 220°C (425°F). Place oven racks in the upper and lower-middle positions.
  2. Prep the Trays: Line your two baking sheets with parchment paper. This prevents sticking and promotes better charring.
  3. Dice the Potatoes: Peel the sweet potatoes. Cut them into consistent 1-inch (2.5 cm) cubes. Consistency is key for even cooking.
  4. Dry Thoroughly (Chef's Tip): Using a clean kitchen towel or paper towels, pat the cubed sweet potatoes completely dry. Removing surface moisture is vital for achieving a crisp exterior.
  5. Create the Spice Mix: In the large mixing bowl, combine the olive oil, smoked paprika, garlic powder, chopped rosemary, chilli flakes (if using), kosher salt, and black pepper. Whisk briefly.
  6. Toss the Potatoes: Add the dried sweet potato cubes to the bowl. Toss vigorously until every piece is evenly coated in the seasoning mixture.
  7. Spread and Separate: Divide the seasoned potatoes evenly between the two prepared baking sheets. Ensure the potatoes are spread in a single layer with space between each piece.
  8. First Roast: Place the trays in the preheated oven (one on the upper rack, one on the lower rack). Roast for 15 minutes.
  9. Flip and Swap: After 15 minutes, use a spatula to flip the potatoes on both trays. Swap the position of the trays (move the top tray to the bottom and vice versa) to ensure even exposure to heat.
  10. Second Roast: Continue roasting for another 10–15 minutes, or until the potatoes are tender when pierced with a fork and possess deep golden-brown, crispy edges.
  11. Finish: Transfer all the roasted sweet potatoes to one serving platter or bowl. Immediately sprinkle with the lemon zest and a generous pinch of flaky sea salt.
  12. Serve Hot: Toss gently and serve immediately while the potatoes retain their heat and crispness.