Ready to go in the (cold) oven
Click here for a PDF of this recipe without photos.
This is a recipe from Cook’s Illustrated. Like all recipes from Cook’s Illustrated, the scientific research leads to an unexpected answer. The answer, in this case, is “start the potatoes covered and in a cold oven.” Allowing the potatoes to heat-up along with the oven enables them to be perfectly creamy all the way through without the outside getting either dry or overcooked. The kids will (usually) eat these like candy – please don’t tell them that they’re actually good for you!
Adapted from Cook’s Illustrated
- 3 pounds sweet potatoes, peeled and cut into 3/4-inch-thick rounds
- Olive oil
- Salt and Pepper
Prep– Peel and slice potatoes. Toss with oil, salt, and pepper. Line a baking sheet with foil. Spray GENEROUSLY with cooking spray. Arrange potatoes in a single layer and cover tightly with foil (ideally that has also been sprayed with oil. You don’t want the potatoes to stick.
1:15 before mealtime – Put in COLD oven. Turn oven to 425. Set timer for 30 minutes.
45 minutes before mealtime – After potatoes have been in oven for 30 minutes, carefully remove the foil and cook another 20 minutes (or until bottom edges are golden brown).
25 minutes before mealtime – carefully flip potatoes, then continue cooking about 20 minutes.
5 minutes before mealtime – Remove from oven and allow to cool for ~5 minutes before serving.
Julio's Delicatessen 