Secret to BEST roasted sweet potato wedges is something you probably already have in your pantry. Deliciously crispy on the outside and creamy on the inside. These will be the last potatoes you will ever want to make!
I’m not going to lie, I’m pretty pumped about todays post. It’s also a (*sigh) of relief, honestly.
I started with a simple idea of oven-roasted sweet potato wedges that I wanted to share with you guys and in the midst of researching and testing the recipe more times than I can count on my fingers, I learned that there’s a whole science to getting sweet potatoes perfectly crispy on the outside and soft on the inside. If you ever tried roasting potatoes, then you know the soggy mess they can become. But two little things, one of which comes from your faucet and second, most likely sitting around in your pantry will make a whole difference in your potatoes.
So here we go: How to Make the Best Crispy Oven Roasted Sweet Potatoes ↓↓↓↓
- Soak potatoes in cold water – soaking sweet potatoes in cold water prior to roasting removes excess potato starch, which helps achieve maximum crispness. No more soggy potatoes. This is a biggie! Don’t skip this step.
- Cut potato wedges into even sizes – whether you like 1 inch or 1/4 inch wedges, just make sure they’re all the same size. It helps the potatoes cook evenly.
- Dust potatoes with cornstarch – adding a light coating of cornstarch to sweet potatoes draws out excess moisture during roasting and helps create a crispy skin. This is another biggie! Don’t be tempted to skip it. Personally, I’m not a lover of cornstarch in my food but here, a little goes a long way and is crucial to your potatoes. You only want a light dusting of cornstarch and NOT to cover them in starch. Best way to achieve this, place cornstarch into a large ziplock bag. Add potatoes. Seal the bag with air in it so the potatoes can move around freely like popcorn in a popper. Shake vigorously until the potatoes are evenly coated. If you’re thinking can I substitute flour? Been there. Done that. And it’s totally not the same.
- Do not crowd the potatoes – use two separate baking sheets, if need to. You want the potatoes in a single layer and not touching.
- Last but not least, leave the potatoes in the pan to cool slightly (about 7 minutes or so) before removing to a serving platter.
The result guys is seriously the best crispy potatoes you will ever have. Soft on the inside and crispy on the outside. And no deep fryer is involved here! I went with a simple chili powder + paprika seasong. So there’s a little punch to them. And when you serve these with avocado greek yogurt aioli you got your self a meal you can live off of. Or is it just me?
Aioli is basically homemade mayo that is made with egg yolks and oil. I excluded both and instead went with something more lighter, like greek yogurt that I flavored with avocado, garlic and green onion. This dipping sauce is so flavorful and compliments the zesty sweet potato wedges so well. Serve them as an appetizer or alongside your favorite entrée.
- 2 pounds sweet potatoes, scrubbed and cut into even size wedges with skin on
- 2 tsp. paprika
- 2 tsp. chili powder
- 1 tsp. sea salt
- 2 Tbsp. cornstarch
- fresh black pepper, to taste
- canola oil
- non-stick cooking spray
- ½ avocado
- ¼ cup plain Greek yogurt (I used full fat)
- 2 Tbsp. mayonnaise
- 1 Tbsp. milk
- 1 garlic clove, peeled
- 1 green onion, roughly chopped (both green + white parts)
- ¼ tsp. salt
- ½ - 1 tsp. fresh lemon juice
- fresh black pepper, to taste
- Preheat the oven to 450F. Line 1-2 large baking sheets with heavy duty foil (shiny side up). Lightly coat with non-stick cooking spray. Set aside.
- Place potato wedges into a large bowl. Cover with cold water and let stand at room temperature for 1 hour.
- Meanwhile, in a small bowl, combine paprika, chili powder, and salt. Set aside.
- After 1 hour, drain the potatoes and lightly pat dry with paper towels.
- Add cornstarch into a large ziploc bag, and then add the potatoes. Seal the bag with some air in it. Shake vigorously until the fries are evenly coated.
- Arrange the wedges in a single layer on the baking sheet. Drizzle with canola oil and sprinkle generously with the spice mix. Season with fresh black pepper to taste. I sprinkled more of the spice mix on the potatoes after they were done roasting but is totally optional.
- Bake for 15-25 minutes, flipping half way, until fork tender. Baking time varies depending on the thickness of the potato wedges.
- Remove from the oven and cool in the baking sheet for about 7 minutes before removing to a serving platter. Serve with aioli.
- Add all ingredients to a bowl of a food processor. Puree until smooth. Taste for salt and pepper, and adjust as needed. Store covered in the refrigerator until ready to serve.
*for detailed tips and tricks I recommend reading the above post
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Nutrition Facts are based on 6 servings