A while back, I made these garlic roasted potatoes and proclaimed them to be the greatest potatoes in all the land. I still stand by the statement, they were the greatest potatoes in all the land. They were the potatoes that brought happiness to all those who lost it. Hell, they were damned good potatoes. A perfect side to finish off a great meal.
But of course, perfection and happiness doesn’t last forever. At some point, these potatoes disappeared from the plate. And we were left again in despair, just waiting for something else to come along and fill the void they left. I realize I’m being a bit dramatic here. You’ll have to forgive me as I am in the midst of a very serious Once Upon A Time binge. I’ve got about a half a season left until I can watch it in real time. So we’re just a bit high on the theatrics around here for the time being.
Regardless, I still wanted to garlic and salt and roast something else after having so much success with those potatoes (and, let’s be honest, with the tomatoes too. Garlic is the key to supreme happiness). So I took my favorite fall veg. My second favorite fall veg. My tied for first with butternut squash fall veg, sweet potatoes, and roasted and garlicked them up. I typically enjoy sweet potatoes, well, sweet. I like coating them with maple syrup or vanilla and then adding a generous pinch of salt to get that sweet yet slightly salty combination.
But here, the garlic flavor really shines through. It’s a subtle little bite of garlic that really adds to the potatoes, counteracting the sweetness just enough to make them yummy and balanced. Give them a whirl for yourself and see. If swirly rainbows happen to pop out of them, well, that’s another story.
- 3 lbs. sweet potatoes
- ¼ cup olive oil
- 1½ tsp. salt
- 1 tsp. black pepper
- 6 cloves garlic, minced
- Preheat oven to 400 degrees.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.
- Transfer the potatoes to a foil-lined sheet pan.
- Bake for 45 minutes, tossing occasionally to ensure they don’t stick. Test them and see that the ends are starting to crisp.
- Remove from oven. Serve hot.