Golden Crisp Sweet Potatoes

Golden Crisp Sweet Potatoes

  • 2 lbs. sweet potato (cut into 2-inch chunks)
  • 1/4 cup extra-virgin olive oil
  • 4-6 sage leaves
  • 2-3 sprigs thyme
  • Lemon (for zesting)
  • Kosher salt (to taste)
  1. Bring medium pot of water to a boil. Salt the water.
  2. Add sweet potatoes and boil for 10 minutes until just tender but not completely soft.
  3. Immediately strain. Put potatoes on a paper towel lined baking sheet to dry.
  4. Add oil to a large pan, sauté over low heat.
  5. Once oil is hot, add sage leaves and thyme. Allow to float in extra virgin olive oil for a few minutes to scent oil.
  6. Remove herbs and reserve.
  7. Raise heat to high.
  8. Once oil is hot, add dry sweet potatoes and sear them on each side until golden brown.
  9. Season with a little salt and pepper and sprinkle some crispy herbs over top along with a sprinkle of lemon zest.