Crispy Sweet Potato Wedges
Crispy Sweet Potato Wedges are baked, not fried, for a healthier side dish that pairs well with burgers, sandwiches, and more!
Servings: 4
Ingredients
- 2 ½ pounds sweet potatoes about 3-4 medium potatoes
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper optional
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons neutral cooking oil
- 1 teaspoon kosher salt
Garlic Aioli (Optional dipping sauce)
- 1/2 cup mayonnaise
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro or fresh parsley
- 1 tablespoon green onion finely chopped
Instructions
Sweet Potato Wedges
- Scrub the outside of the potatoes well. Cut the potatoes into wedges no more than ½" thick. The thinner the potatoes are, the crispier they will get.
- Soak in cold water for at least 30 minutes. Dry thoroughly with paper towels until no moisture remains. ***Do not miss this step, otherwise you will end up with soggy potatoes.
- Preheat oven to 400℉. Line 2 large baking sheets with foil and spray with nonstick cooking spray.
- Mix together the cornstarch and seasonings in a resealable plastic bag. Add the potato wedges and shake, coating all of the wedges in a thin layer of the seasoning mixture. Drizzle with oil, and shake again until all wedges are well coated.
- Place potato wedges at least 1" apart on the prepared baking sheet. Do not crowd the pan. Bake for 40-50 minutes, until browned and crispy, flipping halfway through.
- Remove the pan from the oven and immediately sprinkle the hot potatoes with salt.
- Serve potato wedges immediately, with the garlic aioli on the side.
Garlic Aioli
- While the potatoes bake, stir the sauce ingredients together, then taste and adjust seasoning as needed. Refrigerate until ready to use.
Notes
Salt potatoes only after they come out of the oven. Salting them before can draw out the moisture and cause soggier wedges.
Store leftovers in the fridge in an airtight container for up to 5 days. I like to reheat in a very hot oven or air fryer for best results. Leftover sauce can be kept in an airtight container for up to 5 days.
Nutrition
Calories: 517kcal | Carbohydrates: 62g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 1207mg | Potassium: 989mg | Fiber: 9g | Sugar: 12g | Vitamin A: 40417IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 2mg
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