| Servings |
potato per person
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Instructions
- Preheat your oven to 400 degrees.
- Chop your sweet potato into small cubes. (The smaller the cube the faster they cook) Chop into cubes by cutting the potato ends off, then cut into 1-inch round disk. Cut each disk 4 times each way into a grid.
- In the skillet or on a lined sheet-pan with parchment, toss 2 whole sweet potato cubed with 2 TBSP. of olive oil, 1 tsp of salt and 1/2 tsp of pepper, 1 tsp paprika
- Roast at 400 degrees until tender for about 20 minutes. Bump up the heat to 450 and cook until crisp another 10 or so minutes.
- When the potatoes are crisp, hot and ready finish them off with a sprinkle of salt and fresh chopped parsley to garnish.
Recipe Notes
You can purchase the fleur de sel salt here
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