Ingredients:

  • 4 medium sweet potatoes (approx. 2.5 lbs/1.2 kg), scrubbed and unpeeled
  • Water (sufficient to cover)
  • 2 tbsp coarse salt (for boiling water)
  • 1/4 cup olive oil
  • 1 tbsp fresh rosemary, finely minced
  • 1 tsp smoked paprika
  • 1 tsp light brown sugar or maple syrup (optional)
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper, freshly ground

Instructions:

  1. Prepare Potatoes: Scrub the sweet potatoes thoroughly. If any potatoes are significantly larger than the others, cut them in half crosswise to ensure uniform cooking time. Do not peel.
  2. Boil: Place the potatoes in a large saucepan and cover with cold water by about 1 inch (2.5 cm). Add the coarse salt. Bring the water to a rolling boil.
  3. Test for Doneness: Reduce heat and simmer gently for 20–25 minutes, or until a fork easily pierces the center of the potato, but they still hold their shape. Do not overcook.
  4. Drain and Cool: Drain the potatoes immediately and let them sit in the colander for 5 minutes. This allows surface moisture to evaporate, which is key for crispiness.
  5. Preheat Oven: Preheat your oven to a blazing 425°F (220°C). Line a large baking sheet with parchment paper.
  6. Mix Seasoning Oil: In a small bowl, whisk together the olive oil, minced rosemary, smoked paprika, brown sugar/maple syrup (if using), fine sea salt, and black pepper.
  7. Smash: Arrange the warm potatoes on the prepared baking sheet, leaving adequate space between them. Using a potato masher or the bottom of a heavy glass, gently press down on each potato until it is flattened to about 1/2 inch (1–1.5 cm) thick. Be careful not to break the skin completely.
  8. Coat Thoroughly: Use a pastry brush or spoon to generously slather the seasoned oil mixture over the surface of all the smashed potatoes, ensuring the oil gets into all the crevices.
  9. Roast: Place the baking sheet in the preheated oven. Roast for 25–30 minutes.
  10. Flip (Optional but Recommended): Halfway through (about 15 minutes), carefully flip the potatoes to crisp both sides evenly.
  11. Check for Doneness: The potatoes are ready when they are deep golden brown, slightly shrunken, and have magnificently crispy edges.
  12. Serve: Remove from the oven, sprinkle immediately with a pinch of flaky sea salt, and serve hot.