Ingredients:

  • 1 kg (approx. 6–8 small to medium) Sweet Potatoes, scrubbed clean (do not peel)
  • 2 tbsp (30 ml) Olive Oil, plus extra for the baking sheet
  • 1 tsp (5 g) Sea Salt, plus 2 tbsp for the boiling water
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 4 tbsp (56 g) Unsalted Butter
  • 2 cloves Garlic, minced finely
  • 2 tbsp (10 g) Fresh Rosemary, leaves finely chopped
  • ½ tsp Flaky Sea Salt (for finishing)

Instructions:

  1. Prepare Potatoes: Cut any larger sweet potatoes in half so that all pieces are roughly the same size (about 5-7 cm long).
  2. Boil: Place the potatoes in the large stockpot and cover with cold water. Add 2 tablespoons of salt. Bring to a rapid boil.
  3. Par-Cook: Cook for 18–20 minutes, or until the potatoes can be easily pierced with a fork but are not falling apart (tender-crisp). Do not overcook them.
  4. Dry: Drain the potatoes immediately in a colander. Let them steam and dry for 5 minutes. This is crucial for crispiness.
  5. Preheat & Prep: Preheat oven to 220°C (425°F). Line the baking sheet with parchment paper and lightly coat with olive oil.
  6. Lay Out: Transfer the hot, dry potatoes onto the prepared baking sheet, ensuring they are not touching.
  7. Smash: Using a potato masher, or the base of a mug, gently press down on each potato until it flattens to about 1 cm thick, cracking the skin slightly but keeping the pieces intact.
  8. Season & Roast: Drizzle the smashed potatoes with the 2 tbsp of olive oil, ½ tsp sea salt, and pepper. Toss lightly to coat the surface. Roast for 15 minutes.
  9. Prepare Glaze: While the potatoes roast, prepare the brown butter. In a small skillet, melt the 4 tbsp of butter over medium heat. Cook, swirling often, until the butter stops foaming and small brown specks form at the bottom, emitting a nutty aroma (approx. 2–3 minutes). Remove from heat immediately.
  10. Infuse Glaze: Stir in the minced garlic and chopped rosemary into the brown butter. Set aside.
  11. Glaze and Return: After the initial 15 minutes, remove the potatoes from the oven. Brush or spoon the brown butter glaze liberally over the surface of all the potatoes.
  12. Final Roast: Return the potatoes to the oven. Roast for another 10–15 minutes, or until the edges are deep golden brown, crisp, and beautifully caramelised.
  13. Finish: Remove from the oven. Sprinkle immediately with the flaky sea salt. Serve hot.