That’s why it’s important to have staples — in other words, your go-to side dishes that work well with just about anything.
I make sweet potatoes a lot. Although they’re a root vegetable and typically favored in the harvest months, I tend to eat them all year long because they’re cheap and healthy (every Fieldhouse Kitchen dish has to meet these two very important qualifications).
These sweet potatoes are boiled before they’re roasted which makes them come out extra crispy.
- 1 sweet potato
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Begin by placing a saucepan full of water on the stove. Preheat your oven to 450 F.
While you’re waiting for the water to boil, slice up your potatoes.
When the water starts to boil, add your potatoes and a pinch of salt.
Remove them from the heat and run them under cold water (this is so that you can smash them with your hands and not burn yourself!).
Place the potatoes evenly on a sheet tray.
Using the palm of your hand, gently smash each potato so it’s slightly flat. The more flat they are, the crispier they’ll get.
Drizzle your olive oil over the potatoes. Sprinkle them with your salt and pepper.
This is now the time to add any other additions you might like. I sometimes use fresh chopped rosemary, red pepper flakes, or any other fresh herbs and spices I have on hand.
Place them into your preheated oven for 30 minutes. After 20 minutes, flip them and keep them in for the remaining 10 minutes. If you prefer yours slightly more charred (I do!), keep them in a bit longer.
Fieldhouse Fun Fact: I’m known to put hot salsa on just about anything. I sometimes eat these potatoes with salsa as a snack. Or a ton of Sriracha. I have a high tolerance for spice.