This was part of an easy dinner along with some Samosas we had made up one weekend and frozen for baking when needed.
I’ve seen and even tried to make the traditional roastie potatoes that go along with an english roast dinner – the kind made with fluffy white potatoes par-boiled, then roasted in some fat, preferably roast drippings.
Unfortunately I’m fresh out of both roast drippings and white potatoes, so I thought I’d try out the technique with sweet potatoes and some of the garlic onion oil I’d made using the Garlic in Oil technique I’ve written about previously. These will no doubt be healthier than the white potato beef fat version. Tastier? I guess that is a matter of personal preference!
Sweet Potato Roasties
4-5 large sweet potatoes, peeled and cut into chunks (about 2 bites a chunk is good)
garlic onion oil (plain olive oil or other vegetable oil would be fine)
Preheat the oven to 400’F.
Put the potatoes in salted water and bring to a boil, then parboil for about 5 minutes.
Meanwhile, heat a shallow roasting pan with about 1/4 cup of oil in the oven for about 7 minutes – you want the oil and pan to be very hot.
Drain the potatoes very well in a colander then toss them around in the colander or throw them back in the pot, put the lid on and shake them up – the point is to get the potatoes a bit bruised up, not broken or mushed. The fluffy edges rather than smooth cut sides will be what makes the potatoes brown and roasty.
Carefully place the potatoes in the hot roasting pan in the fat and stir them around to coat.
Bake for 45-60 minutes until the potatoes are browned- you can stir once or twice during cooking.
Result: I think next time I would parboil the potatoes less – sweet potatoes are so soft anyway – these were really good though. The sugar in the potatoes caramelized so much that it reminded me of having little sticky bits of toffee. These are very rich and filling!