You may also like
Categories:Viewed: 28 - Published at: 8 months ago
Ingredients
- 4 pounds sweet potatoes (about 3 or 4 large potatoes), peeled and cut into 1-inch pieces
- Salt and freshly ground black pepper to taste
- 13 cup extra virgin olive oil
- 2 tablespoons minced garlic
- 1 cup chopped parsley leaves
Method
- Bring a large pot of water to a boil, and salt it; add the potatoes, and cook until barely tender, about 5 minutes.
- Do not overcook.
- Drain the potatoes (or use the same water to blanch the green beans, below), then plunge them into a large bowl filled with ice water.
- When cool, drain again.
- In a roasting pan large enough to hold the potatoes in one layer, toss them with the olive oil and the garlic.
- Heat the oven to 500 degrees.
- Roast the potatoes, tossing them occasionally, until tender and lightly browned, 15 to 20 minutes.
- Toss with parsley, salt and pepper, and serve.
