Ingredients:

  • 2 lbs white sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 tsp baking soda
  • 1 tbsp sea salt
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp freshly cracked black pepper
  • 0.25 cup grated Parmigiano-Reggiano
  • 1 tsp flaky sea salt for garnish
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). Place your empty baking sheet inside while it heats.
  2. Fill a large pot with water, add 1 tablespoon of sea salt and 1 teaspoon of baking soda, and bring to a rolling boil.
  3. Add the 2 lbs of cubed white sweet potato to the boiling water. Cook for 8-10 minutes until the outsides are softened but the centers are still firm.
  4. Drain the potatoes in a colander. Let the steam escape for 30 seconds, then shake the colander vigorously.
  5. Transfer the potatoes to a large bowl. Drizzle with 3 tbsp extra virgin olive oil and toss with the rosemary, thyme, and black pepper.
  6. Carefully pull the hot baking sheet from the oven and spread the potatoes in a single layer.
  7. Roast for 30 minutes. Every 15 minutes, use your metal spatula to flip the potatoes. This ensures all sides hit the hot metal.
  8. About 5 minutes before they are done, sprinkle the minced garlic over the potatoes and toss gently. Cook until the garlic is golden and fragrant.
  9. Remove the pan from the oven. Immediately sprinkle with the 0.25 cup grated Parmigiano Reggiano. It should melt and crisp up against the hot potatoes.
  10. Finish with the flaky sea salt and fresh parsley. Serve immediately while the crust is at its peak.