3 medium sweet potatoes (about 2 pounds total), sliced crosswise into 1 1/2-inch-thick slices
1 Tbsp. plus 3/4 tsp. kosher salt, divided
3 Tbsp. Garlic Olive Oil, divided
1 tsp. Salt Cellar Oregano Spice Blend
freshly ground black pepper
1 c. parmesan cheese, finely grated
Preheat oven to 475F.
Meanwhile, bring a large pot of water to a boil (approx. 10-12 c. of water). Add the sweet potatoes and 1 Tbsp. salt and boil until the potatoes are tender, about 15 to 22 minutes. Drain and set aside.
Drizzle 2 Tbsp. of the oil onto a rimmed baking sheet. Toss potatoes directly on the pan until they are coated with oil, then spread spread into an even layer. Press each slide with a fork or lightly oiled cup or back of a spatula until it splits open slightly and is flattened to more more than 3/4" thick. Drizzle or brush potatoes with the remaining 1 Tbsp. Garlic Olive Oil. Sprinkle with the Oregano Spice Blend and plenty of pepper. Sprinkle the parmesan evenly over the potatoes.
Roast until the bottoms are golden-brown, about 20-25 minutes. If desired, transfer baking sheet to the upper rack of oven for last half of cooking time. Tops should be brown and the cheese, golden and crispy.
Note: Try with the Garlic or Rosemary Olive Oils, or any citrus Infused Olive Oil. Comes out crispy on the outside and soft on the inside and delicious! Nice alternative to regular potatoes as a side dish.
This potato dish resembles our Crispy Smashed Potatoes! Try them both!