Ingredients:

  • 4 medium sweet potatoes (about 2 lbs), scrubbed, skin on
  • 1 tablespoon Kosher Salt (for boiling water)
  • 3 tablespoons Unsalted Butter
  • 2 tablespoons Olive Oil (Extra Virgin)
  • 3 cloves Garlic, finely minced or pressed
  • 1 tablespoon Fresh Rosemary, finely chopped
  • 1 teaspoon Fresh Thyme Leaves
  • ½ teaspoon Black Pepper, freshly ground
  • Flaky Sea Salt, to taste (for finishing)

Instructions:

  1. Prep Potatoes: Wash the sweet potatoes thoroughly. Do not peel them—the skin provides structure during the smash and adds crunch.
  2. Boil Potatoes: Place the potatoes in a large pot and cover with cold water. Add the 1 tablespoon of kosher salt. Bring to a rolling boil and cook for 20-25 minutes, or until the potatoes are tender when pierced with a fork but still hold their shape.
  3. Drain and Rest: Carefully drain the potatoes and let them rest on a wire rack or clean tray for 5-10 minutes. This allows surface moisture to evaporate, which is crucial for crisping later.
  4. Preheat Oven: Preheat your oven to a blazing hot 425°F (220°C). Line a large baking sheet with parchment paper.
  5. Prepare Garlic Butter: While the potatoes rest, melt the butter in a small pan. Stir in the olive oil, minced garlic, chopped rosemary, and thyme. Season generously with black pepper.
  6. Transfer and Coat: Place the cooled sweet potatoes directly onto the prepared baking sheet, ensuring there is ample space between them. Brush lightly with the garlic butter mixture.
  7. Smash Gently: Using the bottom of a glass or mug, gently press down on each potato until it flattens to about ½ inch thick. Do not press so hard that they break apart—they should remain cohesive.
  8. Re-Coat: Drizzle the remaining garlic butter mixture evenly over the smashed potatoes, paying special attention to covering the exposed starchy edges.
  9. Roast: Place the baking sheet in the preheated oven. Roast for 15-20 minutes.
  10. Check and Flip: After 15 minutes, check the undersides. If they are golden and crispy, carefully flip the potatoes using a spatula. Return to the oven for another 5-10 minutes until both sides are deeply caramelised and crispy.
  11. Serve: Remove from the oven immediately. Sprinkle generously with flaky sea salt just before serving.