Based on a recipe by Cook's Illustrated, David Pazmino, November 2008.
Total Time1 hourhr10 minutesmins
Course: Gluten Free, Side Dishes - Potatoes, Side Dishes - Vegetables, Vegetarian
Servings: 6servings
Author: Catherine Christiano
Ingredients
2tablespoonscanola oil
1/2teaspoontable salt
1/8teaspoonground black pepper
3poundssweet potatoesabout 6 medium as even in width as possible, with ends trimmed, peeled, rinsed, and slice into 3/4 inch thick rounds
Instructions
Adjust oven rack to middle position; do not preheat. Line large rimmed baking sheet with aluminum foil and spray with canola oil.
In large bowl combine oil, salt, and pepper. Add potatoes and toss until evenly coated. Arrange potatoes in single layer on baking sheet; cover tightly with aluminum foil and place in cold oven. Set oven to 425 degrees F, bake 20 - 25 minutes. Do not allow to brown.
Remove baking sheet from oven, carefully remove top layer of foil, return to oven and roast until bottom edges turn golden brown, 12 - 15 minutes.
Remove baking sheet from oven, using tongs or metal spatula, flip potatoes over. Return to oven; roast until bottom edges of potatoes are golden brown, about 15 minutes longer. Remove from oven; let potatoes cool 5 - 10 minutes; transfer to platter and serve immediately.
Notes
Recipe also works without peeling potatoes, simply well before slicing.On Thanksgiving, 3 potatoes, or half recipe, is enough for 8 people along with other side dishes. Half recipe is 18 minutes prep.