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Sweet Potato Home Fries

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BY Mark Bittman

PUBLISHED October 17, 2024

Starting the potatoes in boiling water, then transferring them to a roasting pan to finish cooking after the turkey comes out of the oven saves time. Garlic and extra virgin olive oil add punch, and parsley makes the colors pop.

 

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Sweet Potato Home Fries

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Makes 12 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 4 pounds sweet potatoes (about 3 or 4 large potatoes), peeled and cut into 1-inch pieces
  • Salt and pepper
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons minced garlic
  • 1 cup chopped parsley leaves

Instructions

  1. 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.
  2. While the potatoes cook, fill a large bowl with ice water. Drain the potatoes (or transfer them to a colander with a spider or slotted spoon and use the same water to blanch the green beans, above), then plunge the colander into the 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.
  3. Heat the oven to 500°F. Roast the potatoes, tossing them occasionally with a spatula, until they’re tender and lightly browned, 15 to 20 minutes. Toss with parsley, sprinkle with salt and pepper, and serve.

— Recipe from the New York Times: The Minimalist: Give Thanks in Three Hours from Scratch

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