Ingredients:

  • 3 large Sweet Potatoes (approx. 1.2 kg / 2.6 lbs)
  • 4 Tbsp (60 ml) Extra Virgin Olive Oil
  • 1 tsp (5 ml) Cider Vinegar
  • 1 tsp (5 g) Fine Sea Salt (plus more for finishing)
  • ½ tsp (2.5 g) Freshly Cracked Black Pepper
  • 2 tsp (10 g) Smoked Paprika (Spanish-style, pimentón)
  • 1 tsp (5 g) Dried Rosemary, finely crushed
  • 1 tsp (5 g) Garlic Powder
  • ½ tsp (2.5 g) Ground Cumin
  • ¼ tsp (1.25 g) Cayenne Pepper (optional)

Instructions:

  1. Preheat: Set your oven rack to the middle position and preheat to a piping hot 425°F (220°C / Gas Mark 7).
  2. Line Pans: Line two large sheet pans with parchment paper. Using two pans prevents overcrowding, which is vital for crispiness.
  3. Prepare Potatoes: Peel the sweet potatoes. Cut them into roughly 1-inch (2.5 cm) uniform cubes. Uniformity is vital for even cooking.
  4. Combine Dry Rub: In a small bowl, combine the smoked paprika, rosemary, garlic powder, cumin, and cayenne (if using). Set aside.
  5. Oil the Spuds: Place the cubed sweet potatoes into the large mixing bowl. Drizzle with the olive oil and the cider vinegar. Toss thoroughly until every piece is lightly coated.
  6. Apply Seasoning: Sprinkle the combined Savoury Rub, salt, and pepper over the oiled potatoes. Toss vigorously until the seasoning is completely and evenly distributed.
  7. Spread Out: Divide the seasoned potatoes evenly between the two prepared sheet pans. Crucially, ensure the potatoes are placed in a single layer with a bit of breathing room around each piece. If they are touching, they will steam rather than roast.
  8. Initial Roast: Place the pans in the preheated oven. Roast for 15 minutes.
  9. Flip: After 15 minutes, remove the pans and use a sturdy spatula to flip the potatoes, ensuring a fresh surface is facing down. Return to the oven.
  10. Finish: Continue roasting for another 10–15 minutes, or until the potatoes are tender when pierced with a fork and the edges are beautifully caramelised and slightly charred.
  11. Taste and Serve: Remove from the oven. Taste one piece and adjust the seasoning if necessary (a final sprinkle of flaky sea salt is usually spot on). Serve immediately.