Crispy Rosemary Sweet Potato Wedges
Crispy on the outside, tender on the inside—these rosemary sweet potato wedges are the perfect side dish. Coated in olive oil, fresh rosemary, and a touch of garlic, then roasted until golden and caramelized. Way better than deep-fried, and ready in under 40 minutes.
For 4 servings
- prep
Preheat the oven and prep the baking sheet.
1.Preheat oven to 425°F (220°C).2.Line a large rimmed baking sheet with parchment paper.TIPA hot oven is key for crispy edges — don't skip the preheat. - prep
Cut the sweet potatoes into wedges.
Scrub sweet potatoes clean. Cut each in half lengthwise, then cut each half into 4-6 even wedges. Aim for uniform thickness so they cook evenly.
TIPLeave the skin on — it adds fiber and helps the wedges hold their shape. - mix
Toss with oil and seasonings.
1.Place wedges in a large bowl. Drizzle with olive oil.2.Add chopped rosemary, minced garlic, garlic powder, salt, and black pepper.3.Toss well until every wedge is evenly coated.TIPUse your hands to massage the oil and herbs into every wedge — it makes a difference. - bake · ~30 min
Arrange in a single layer and roast.
Spread wedges on the prepared baking sheet in a single layer, cut side down. Make sure they aren't overcrowded. Roast for 25-30 minutes, flipping halfway, until golden, crispy at the edges, and fork-tender inside.
TIPOvercrowding steams the wedges instead of roasting them. Use two baking sheets if needed. - serve
Serve immediately while hot and crispy.
Transfer to a serving plate. Sprinkle with a pinch of extra salt and a few fresh rosemary leaves if desired. They lose crispiness as they cool, so enjoy right away.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cut wedges in cold water for 30 minutes, then pat dry — this removes excess starch for extra crispiness.
- 2Arrange wedges cut-side down on the baking sheet to maximize contact with the hot surface for golden browning.
- 3Flip wedges gently with a thin metal spatula halfway through roasting to prevent sticking and ensure even crisping.
- 4Let the wedges cool on the baking sheet for 2 minutes before serving — they firm up slightly without getting soggy.
- 5If making ahead, reheat leftovers in a 400°F oven for 5 minutes to restore crispiness; avoid the microwave.
Adapt it for your goals.
Smoky paprika
Replace rosemary with 1 teaspoon smoked paprika and 1/2 teaspoon cumin for a warm, smoky flavor that pairs well with burgers or grilled meat.
spicy chili limeSpicy chili-lime
Add 1/2 teaspoon chili powder and zest of 1 lime before roasting; finish with a squeeze of fresh lime juice for a zesty kick.
garlic herb comboGarlic-herb combo
Swap rosemary for 1 tablespoon mixed fresh thyme and oregano for an Italian-inspired twist that complements roast chicken.
cheesy parmesanCheesy parmesan
Sprinkle 2 tablespoons grated Parmesan over the wedges during the last 5 minutes of roasting for a salty, crispy crust.
curry mangoCurry-mango
Toss wedges with 1 teaspoon curry powder and drizzle with 1 tablespoon mango chutney after roasting for a sweet-savory fusion.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are packed with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
High in Dietary Fiber
Leaving the skin on boosts fiber content, aiding digestion and promoting a feeling of fullness.
Heart-Healthy Fats
Olive oil provides monounsaturated fats that support cardiovascular health when used in place of saturated fats.
Antioxidant Properties
Fresh rosemary contains compounds like rosmarinic acid that have antioxidant and anti-inflammatory effects.
Frequently asked questions
Yes, but use only 1 teaspoon dried rosemary since it is more concentrated. Crush it between your fingers to release flavor.
