Here’s an easy way to spice up your roasted potatoes. It works particularly well with sweet potatoes or yams (both orange and white). The sweet flavor is nicely complemented by the fennel and smoked sea salt, and the thyme and rosemary add a savory element.
I like to go light on the oil, so the potatoes won’t be too soggy, but delightfully crisp on the outside and soft on the inside.
Roasted Yams with Fennel, Smoked Salt, Rosemary and Thyme
Serves 1-2
- 2 Medium Yams (or Sweet Potatoes, or Potatoes) cubed into 1/2” pieces – yielding about 2 cups
- 2 tsp Extra Virgin Olive Oil
- 1/4 tsp Smoked Sea Salt
- 1/4 tsp Fennel Seed
- 1/2 tsp Dried Thyme
- 1/2 Tsp Dried Rosemary
- a few grinds of Black Pepper
- Preheat oven to 375°.
- In a mortar and pestle, grind the salt, fennel, rosemary, thyme and pepper together until everything is a consistent texture.
- Toss the potatoes with olive oil in a large bowl. Sprinkle the spice mix over the potatoes and toss until evenly coated.
- Spread evenly on a piece of parchment paper on a baking sheet. Bake for 30-40 minutes, flipping and rotating the potatoes halfway through, until light brown and crispy.
The only word in my head right now is “mmmmm…”!
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