I find the best crispy potatoes are boiled first and then baked with a delicious dressing. This makes the inside fluffy and soft, with a crunchy exterior that packs a flavor punch! Play around with the dressing flavors. Use this recipe as a guide!

*Also, potato skins are packed with nutrients. When they get all crispy you’ll want to eat them!

What you need: 

• 2-3 Sweet Potatoes, Leave the Skin On
• Oil for Baking Sheet
• ¼ Cup Melted Butter (Oil if You Want a Plant Based Recipe)
• 4 Cloves of Garlic, Made into Paste
• ½ Tablespoon Vermont Maple Spice Blend
• 1 Tablespoon Apple Cider Vinegar
• Salt & Pepper

Bring a large pot of water to the boil, salt generously. Slice the potatoes into ½ inch rounds. I like to leave the skin on, but if you insist you can peel them. You’ll be missing out! Boil them for about 10-15 minutes until fork tender but not falling apart. While the potatoes are boiling, whisk the rest of the ingredients into a dressing. 

Drain and transfer spuds to an oiled baking sheet. Using the bottom of a glass or a fork, gently smash each piece. Use half of the dressing and spoon over the pieces. Bake at 425 F for 10 minutes. Then flip all the pieces, spoon the rest of the dressing, and bake for another 10 minutes until extra crispy!
You can serve these with a bowl of my Tahini Dressing as a dipping sauce.