Ingredients:

  • 4 medium sweet potatoes (approx. 8–10 oz each)
  • 2 Tbsp Rapeseed Oil (or high-smoke-point oil like Sunflower)
  • 1 tsp Flaky Sea Salt (e.g., Maldon)
  • 1/2 tsp Freshly ground Black Pepper

Instructions:

  1. Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. Thoroughly wash and scrub the sweet potatoes under cold running water to remove any dirt.
  3. Pat the potatoes completely dry with a clean kitchen towel or paper towels. Achieving maximum dryness is crucial for crispy skin.
  4. Using a fork or metal skewer, pierce each potato about 8–10 times all over. This allows steam to escape during cooking.
  5. Place the dry, pierced potatoes on a baking sheet. Drizzle evenly with oil and use your hands or a pastry brush to ensure a light coating across the entire surface.
  6. Sprinkle the potatoes liberally with flaky sea salt and black pepper.
  7. Place the baking sheet directly into the preheated oven. Bake for 30 minutes without touching.
  8. Carefully flip the potatoes over and return them to the oven for an additional 30–45 minutes, until they are fork-tender and a skewer slides through the thickest part with zero resistance. The skin should be dark golden brown and brittle.
  9. Optional High-Impact Finish: If the skin needs extra crispness, briefly switch the oven to the broiler/grill setting on medium-high for 1–2 minutes, watching very closely to prevent burning.
  10. Remove from the oven and serve immediately while the skin is at its crispiest.