'Mexican' Crash Sweet Potatoes

Step 1: Potatoes ... Obviously, I try to get potatoes that are approximately the same size; but, it isn't always easy. They are mostly long and skinny; but, I try to get the rounder ones when possible. So, when cutting your rounds; do NOT expect them all to be the same size. And, I do cut off the thinner or 'skinny' ends; then, peel and slice in 1-1/4" thick slices.

Step 2: Boil ... Add the potatoes to a pot of salted cold water; and, bring to a boil. Boil the potatoes until tender (about 7-10 minutes). You don't want them cooked to the point where they are falling apart at this point - just soft enough so you can "smash" them. It is very important to start in cold water; otherwise, the outside of the potatoes will be done, and the inside raw. Once the potatoes are done, transfer to a wire cooling rack or plate for at least 15 minutes.

Step 3: Flatten and Season ... First, take a paper towel, and dry both sides of the sweet potato slices. If they are moist, they will steam; and, not get crispy. Second, line a baking sheet with parchment paper. And, third, add the potato slices to the pan; and, press each slice with a glass. You just want to lightly flatten them - not too thin.

Step 4: Seasoning ... Mix the butter with the olive oil, orange juice, and seasoning. Brush the potatoes on both sides.

Step 5: Bake ... In a 425 degree oven, on the middle shelf, for approximately 7-10 minutes, just until the bottom of the potato is golden brown and lightly crisp. Then, flip; and, bake another 5-7 minutes, until golden brown again. Once flipped, they will brown up a bit quicker than the first side.