Crispy Sweet Potato Slices with Oregano Salt

A simple way to jazz up sweet potatoes – and turn them from humble side dish to the talking point of your meal.


  • 4 large sweet potatoes
  • 150 ml olive oil
  • 2 cloves garlic, finely chopped
  • 15 g (1/2 cup) oregano, finely chopped, divided
  • Flaked sea salt
  • Freshly ground black pepper


Step 1.
Preheat the oven to 180°C (160° fan).

Step 2.
Thinly slice the potatoes lengthwise on a mandoline; pat slices dry with kitchen paper.

Step 3.
Heat the olive oil in a saucepan set over medium heat. Add the garlic and cook for 1 minute, swirling a few times.

Step 4.
Remove from the heat and stir in about half the oregano.

Step 5.
Working by the slice, brush the sweet potato with the oil, stacking them on their sides in a rectangular baking dish; pour any remaining oil over the top and season with salt and pepper.

Step 6.
Bake until golden brown and crisp, about 1 hour.

Step 7.
When ready, remove from the oven and let stand for 5 minutes.

Step 8.
Stir together 1 tbs flaked sea salt with the remaining oregano; sprinkle all over the potatoes before serving.

Serves 4-6