My intention was to oven roast sweet potato with fresh herbs from the garden. It was a different variety potato than I usually buy. It had the usual purplish skin but the flesh was white. It was also quite large, so just a portion was enough for the two of us.
I put fresh thyme, rosemary, sliced sage leaves and kosher salt in a small bowl with a little olive oil and zapped it in the microwave oven until I could hear it sizzle for a couple seconds. The idea was to heat the oil to better infuse the flavor of the herbs.
I sliced the peeled potato into 3/8 inch (1 centimeter) rounds and marinated them in the olive oil and herbs for a couple hours, then arranged them on a baking sheet. When smoke began to fill the kitchen upon preheating the oven I was quickly reminded of an oven mishap that occurred a few days ago. This was one of those occasions when I’ve been glad I neglected to replace the batteries in the smoke alarm. Oven roasting was obviously not an option pending a thorough cleaning of the oven.
Pan roasting was the next best option but I was determined not to “fry” them using a lot of oil. Using just the oil they were coated with I put the medallions in a nonstick pan with a tight fitting lid and cooked them on medium low heat to allow them to cook through slowly without charring. I splashed a little water into the pan a couple of times for the steam effect quickly replacing the lid.
I was pleased with how the sweet potato slices took on the flavor of the herbs and browned nicely on both sides without any additional oil.