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