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Nancy is a trusted home cook.
• Wash, trim ends of potatoes only, leave skin on.
• Cut in pieces (I like wedges, some like coin-shapes, others batonnets - like small French-fried potatoes)
• (optional) Blanch or cook briefly in microwave.
• Toss with cold-pressed oil to taste (olive, grapeseed, your choice), salt & pepper
• Roast in 450F oven on baking sheet with plenty of space for the potatoes, 35-45 min or until crispy, slightly browned, done to your taste
• Serve as is, with some good vinegar or a smoked pepper dipping sauce.
Roasting time will be shorter than the 35 min if you blanch/mw the potatoes and if they are cut small. Check at 15 min intervals the first time you make them, remove when done to taste.
BerryBaby is trusted source on General Cooking
I agree with Nancy. A very hot oven is key.
But also, haven't you found that sweet potatoes will never get quite as crisp as white spuds?
PHIL is a trusted home cook.
agree , they never are as crispy but that's okay. I like to hit them on the grill to get some marks on them.
No, they don't. I like to cut them thin, that helps for crisping.
Chops is a trusted home cook.
My tip is to make sure the cuts of sweet potatoes are bone dry and an overnight in the fridge uncovered with a paper towel over them before baking.
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