1-First step: prep the potatoes and heat the oven Start by heating the oven to 500°F. This high temperature is what helps the potatoes get that deep golden color. While the oven heats, peel the sweet potatoes if you want a smoother texture, then slice them crosswise into 1-inch-thick rounds. Try to keep the pieces as even as possible so they cook at the same pace. If the potatoes have small, skinny ends, you can save those for another recipe or snack, since the round slices work best here. Next, gather a large bowl and your seasonings. You want everything ready before the potatoes go into the oven because the roasting moves quickly once it starts. If you are cooking for a bigger meal, this is a nice time to prep any main dish or a simple side salad.

2-Second step: mix the butter, oil, salt, and pepper In a large bowl, stir together 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix until the seasoning looks evenly blended. The combination of butter and olive oil helps the potatoes brown well without burning too fast. It also gives the final dish a fuller flavor than using just one fat alone. If your butter has cooled too much and started to firm up, warm it briefly until melted again. You want a loose, pourable mixture so it coats the potatoes evenly.

3-Third step: coat the sweet potatoes with rosemary Add the 2 pounds of sweet potatoes and 1 tablespoon coarsely chopped fresh rosemary leaves to the bowl. Toss everything well so each slice is lightly coated. The rosemary should cling to the potatoes, not sit in clumps at the bottom of the bowl. If you like a stronger herb flavor, you can gently rub the rosemary between your fingers before adding it, which helps wake up the aroma. This is also a good moment to check the slices. If some are much thicker than others, separate them now. Even sizing matters because the whole dish depends on every piece reaching that sweet spot between crisp and soft.

4-Fourth step: arrange in the pan for roasting Transfer the potatoes to a 9×13-inch metal baking pan in a single layer, with the cut side up. This gives the flat surface room to brown. Drizzle any remaining butter mixture over the top of the potatoes. Do not crowd the pan, or the slices will steam too much and lose their crisp edges. If needed, use two pans instead of piling them up. Metal pans are best here because they help create better browning than glass dishes. If you only have glass, it will still work, but you may need a little extra time for color.

5-Fifth step: roast until the bottoms turn golden Roast the potatoes for 15 minutes. At this point, the bottoms should start to release from the pan, and you should see light golden-brown color forming. If they seem stuck, give them another minute or two before flipping. A thin metal spatula works well for this step because it slides under the slices without tearing them. The smell at this stage is a good sign. You will notice the butter, rosemary, and sweet potato aroma starting to fill the kitchen.

6-Sixth step: flip and brown the other side Flip the rounds carefully, then roast for another 15 minutes. The goal is deep golden-brown color on both the tops and bottoms. This second roast gives the dish its signature texture, with caramelized edges and a soft inside. Do not rush this part, because the color brings a lot of the flavor. If your oven runs hot, keep an eye on the pan during the second round. The edges can go from golden to too dark quickly at 500°F, so a quick check near the end is smart.

7-Seventh step: add broth and garlic for the melting finish Remove the pan from the oven and pour 1 cup low-sodium vegetable or chicken broth into the pan. Add 4 peeled and smashed garlic cloves. The broth creates steam during the final roast, which helps soften the centers and gives the potatoes that melting texture. The garlic gently perfumes the pan and makes the dish taste savory and warm. Return the pan to the oven and roast for a final 15 minutes. By the end, the potatoes should be very tender and most of the broth should be absorbed. If a little liquid remains, that is fine. It often turns into a tasty glaze at the bottom of the pan.

8-Final step: serve warm Let the potatoes rest for a minute or two before serving. This helps the texture settle and makes them easier to lift from the pan. Spoon them onto a platter and, if you want, finish with a little chopped parsley or chives for freshness. These potatoes are wonderful with roasted chicken, pork tenderloin, turkey, grilled salmon, or even a simple salad. If you love easy side dishes that work for both weeknights and special meals, this one will likely become a repeat favorite. For a sweet treat to serve after dinner, you might also like this creamy strawberry milkshake.