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Published on March 2, 2022
Carolina Gelen avatar link
Cook Time: 40 minutes
Serving Size: 2 servings
Ingredients (2 servings)
  • 2 to 3 sweet potatoes
  • Oil of choice
  • A splash of vinegar, any vinegar
  • 4 cloves of garlic, minced
  • 2 tablespoons fresh parsley or cilantro, finely chopped
  • 1 teaspoon lime or lemon zest
  • A pinch of salt
1/4 stick or 35 grams butter, melted
      1. Heat the oven to 425°F or 215°C. Microwave or steam the potatoes, skin on, for 3 minutes. They’ll be really hot once you take them out, so be careful.
        2. Briefly cool them, then slice them into 1 inch thick or 2.5 cm thick rounds.
          3. Drizzle 2 to 3 tablespoons of oil on a baking sheet. Toss to coat the potato rounds in oil. Add a splash of vinegar and toss again
            4. Arrange the potatoes on the baking sheet, and sprinkle a pinch of salt on top.
              5. Roast the potatoes for 18 to 20 minutes on one side, or until golden brown. Take the potatoes out and flip them using a pair of kitchen tongues. Toast for 12 to 15 more minutes.
                6. In the meantime, combine the garlic, butter, lime or lemon zest, parsley or cilantro, a pinch of salt in a bowl. Pour the garlic butter all over the potatoes and toss to evenly coat. That’s it :)


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