Ingredients
- 3 lbs sweet potatoes, peeled and cut into 3/4″ rounds (about 6 medium)
- 2 tablespoons vegetable oil
- 1 teaspoon table salt
- pepper to taste
Instructions
- Stir potato slices in a bowl with oil, salt and pepper until evenly coated. Place them on a foil-lined and greased baking sheet in a single layer. Cover the pan tightly with foil.
- Put the pan in a COLD oven and turn on to 425. Bake 30 minutes. Remove foil and cook about 15 minutes until bottoms are golden brown.
- Flip slices and continue to roast until bottoms are brown, about 15 minutes.
Notes
This recipe is super easy to scale – you don’t even really need to measure, just eyeball it and make sure your potatoes are lightly coated with oil and get a good hit of salt! The slices around the edges of the pan get more brown, so I put smaller, “end” pieces in the middle so they don’t get too well-done. Also, Cook’s Illustrated recommends longer roasting times once the foil is off, but in my oven they are very brown with the times listed above.
Recipe from Cook’s Illustrated via Serious Eats