Crispy Rosemary Sweet Potato Wedges
These Crispy Rosemary Sweet Potato Wedges are a healthier, high-fiber alternative to traditional fries, boasting natural sweetness and aromatic rosemary. Roasted to perfection, they offer a delightful balance of tender interior and golden, crispy exterior.
For 4 servings
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup. If you don't have parchment paper, lightly grease the baking sheet.
Thoroughly wash the sweet potatoes and pat them completely dry. Cut each sweet potato lengthwise into quarters, then cut each quarter into 2-3 wedges, aiming for pieces about 1/2 inch thick at their widest point. Try to keep the wedges uniform in size for even cooking.
In a large bowl, combine the cut sweet potato wedges, olive oil, finely chopped fresh rosemary, sea salt, freshly ground black pepper, cornstarch (if using), and garlic powder. Toss vigorously with your hands or a large spoon until all the wedges are evenly coated with the oil and seasonings.
Arrange the seasoned sweet potato wedges in a single layer on the prepared baking sheet. It is crucial not to overcrowd the pan; ensure there is space between each wedge. Overcrowding will steam the potatoes instead of allowing them to crisp. Use a second baking sheet if necessary.
Roast in the preheated oven for 15 minutes. After 15 minutes, carefully remove the baking sheet from the oven and use tongs or a spatula to flip each wedge to ensure even browning and crisping on all sides.
Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the wedges are fork-tender on the inside and beautifully golden brown and crispy on the outside. Keep a close eye on them during the last few minutes to prevent burning.
Once cooked to your desired crispness, remove the sweet potato wedges from the oven. Serve immediately as a delicious side dish or snack. For an extra pop of flavor, consider a final sprinkle of flaky sea salt.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd the Pan: This is the most crucial tip for crispy wedges. Give them space to breathe and roast, not steam. Use two baking sheets if needed.
- 2Cut Evenly: Uniformly sized wedges will cook at the same rate, preventing some from burning while others are still raw.
- 3Pat Dry: Excess moisture on the sweet potatoes will hinder crisping. Always pat them thoroughly dry before tossing with oil and seasonings.
- 4Add Cornstarch: A small amount of cornstarch creates a thin, crispy coating that helps achieve an extra-crunchy exterior.
Adapt it for your goals.
Spicy Kick
Add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper to the seasoning mix for a smoky, spicy flavor.
Herb SwapHerb Swap
Substitute fresh rosemary with other herbs like fresh thyme, oregano, or a mix of Italian herbs for a different aromatic profile.
Sweet & SavorySweet & Savory
Drizzle a tablespoon of maple syrup or honey over the wedges during the last 5 minutes of roasting for an enhanced sweet and savory experience.
Why this is on our healthy list.
Rich in Fiber
Sweet potatoes are an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Packed with Vitamins
They are loaded with Vitamin A (in the form of beta-carotene), essential for vision and immune function, and Vitamin C, an important antioxidant.
Antioxidant Powerhouse
Sweet potatoes contain various antioxidants, including anthocyanins, which help protect the body's cells from damage caused by free radicals.
Frequently asked questions
The keys to extra crispy wedges are: patting them completely dry before seasoning, tossing them with a little cornstarch, arranging them in a single layer without overcrowding the baking sheet, and roasting at a high temperature.
