Ingredients:

  • 5 lbs (700 g) Sweet Potatoes, scrubbed, peeled (optional), cut into uniform 1-inch cubes
  • 3 Tbsp (45 ml) Light Olive Oil
  • 1 tsp (5 g) Kosher Salt
  • 1/2 tsp (2.5 g) Black Pepper, freshly ground
  • 1 tsp (5 g) Smoked Paprika
  • 1/2 tsp (2.5 g) Garlic Powder
  • 1 Tbsp (5 g) Fresh Parsley or Chives, finely chopped (for garnish)

Instructions:

  1. Preheat the Oven: Set the oven temperature high: 425°F (220°C). Place a rimmed baking sheet into the oven while it heats up. (This ensures instant crisping when the potatoes hit the metal).
  2. Prep the Potatoes: Wash the sweet potatoes thoroughly. Cut them into consistent, uniform 1-inch (2.5 cm) cubes. Uniformity is vital for even cooking.
  3. Seasoning Toss: Place the cubed potatoes into a large mixing bowl. Drizzle with olive oil. Add the salt, pepper, smoked paprika, and garlic powder.
  4. Thorough Coating: Use your hands or a rubber spatula to toss the potatoes until every piece is evenly coated in oil and spice.
  5. Arrange for Roasting: Carefully remove the hot baking sheet from the oven. Line it quickly with parchment paper. Spread the seasoned potatoes onto the hot sheet in a single layer. Ensure there is space between the cubes to prevent steaming.
  6. Initial Roast: Place the tray(s) into the preheated oven. Roast for 15 minutes.
  7. The Turn: After 15 minutes, remove the tray. Use a spatula to gently flip or toss the potatoes until the underside is golden-brown. Return the tray to the oven.
  8. Final Roast and Doneness Check: Continue roasting for another 10–15 minutes. The potatoes are ready when they are fork-tender and the edges are deep golden or brown.
  9. Finish and Serve: Remove from the oven. Adjust the seasoning if necessary, and garnish immediately with chopped fresh parsley or chives.