Ingredients:

  • 4 medium-sized Sweet Potatoes (Approx. 1 kg / 2.2 lbs)
  • 4 tbsp (60 ml) good quality Olive Oil
  • 1 tsp (5 grams) Kosher Salt or Sea Salt
  • 1/2 tsp (2.5 grams) freshly ground Black Pepper
  • 1 1/2 tsp (7.5 grams) Smoked Paprika (Pimentón Ahumado)
  • 1 tsp (5 grams) Garlic Powder (or 2 large cloves fresh garlic, minced)
  • 1 tsp (5 grams) Dried Rosemary, crushed
  • 1/2 tsp (2.5 grams) Dried Thyme
  • 2 tbsp finely chopped Fresh Parsley or Chives (for garnish)
  • Pinch Flaky Sea Salt (e.g., Maldon, optional, for finishing)

Instructions:

  1. Preheat the oven to 400°F (200°C / Gas Mark 6). Line a large rimmed baking sheet with parchment paper.
  2. Wash the sweet potatoes thoroughly. Do not peel. Chop the potatoes into uniform 1-inch (2.5 cm) cubes. Consistency is key for even roasting.
  3. Place the cubed sweet potatoes into a large mixing bowl. Drizzle the olive oil over the potatoes and toss thoroughly until every piece is lightly coated.
  4. Sprinkle the salt, pepper, smoked paprika, garlic powder (or minced garlic), dried rosemary, and thyme over the oiled potatoes. Toss again vigorously until the seasoning blend is evenly distributed.
  5. Spread the seasoned potatoes onto the prepared baking sheet in a single layer with space between the cubes. Do not overcrowd the tray.
  6. Place the tray into the preheated oven and roast for 15 minutes.
  7. Remove the tray and use tongs or a spatula to flip the potatoes thoroughly to ensure even browning.
  8. Return the tray to the oven and continue roasting for another 15–20 minutes, or until the sweet potatoes are fork-tender and deeply caramelized and crispy on the edges.
  9. Remove the potatoes from the oven. Transfer to a serving dish, sprinkle generously with fresh parsley or chives, and serve immediately.