Pin this I was standing in front of my oven one Tuesday evening, determined to make something crispy without turning on the deep fryer. Sweet potatoes had been sitting in the pantry for days, and I figured they deserved better than being microwaved into mush. I tossed them with a little cornstarch and smoky spices, spread them out on a baking sheet, and crossed my fingers. When I pulled them out thirty minutes later, golden and crackling at the edges, I knew I'd never buy frozen fries again.
The first time I made these for friends, I ran out of room on the serving plate. Everyone kept reaching for more, dragging them through aioli and declaring them better than restaurant fries. One friend asked if I'd fried them, and when I said no, she looked at me like I'd just revealed a magic trick. That's when I realized this recipe wasn't just a side dish, it was a conversation starter.
Ingredients
- Sweet Potatoes: Choose firm, evenly sized ones so the wedges cook at the same rate, and scrub them well since the skin adds texture and nutrients.
- Olive Oil: Just enough to help the spices stick and encourage browning without making them greasy.
- Smoked Paprika: This is what gives the wedges that subtle campfire flavor, the kind that makes you wonder what the secret ingredient is.
- Garlic Powder: Adds a mellow, savory backbone that balances the sweetness of the potatoes.
- Ground Cumin: A warm, earthy note that makes these feel more complex than they actually are.
- Sea Salt and Black Pepper: Simple seasonings that let everything else shine while keeping the flavors grounded.
- Cornstarch or Arrowroot Powder: The real secret to crispy edges, it absorbs moisture and creates that crackly crust you can hear when you bite down.
- Fresh Parsley and Flaky Sea Salt: Optional finishing touches that make these look like they came from a bistro.
Instructions
- Preheat and Prep:
- Set your oven to 220°C and line a baking sheet with parchment paper so nothing sticks. This high heat is what turns soft potatoes into crispy wedges.
- Cut the Wedges:
- Slice each sweet potato lengthwise into even wedges, about 1.5 cm thick. Uniform size means they all finish cooking at the same time.
- Coat with Cornstarch:
- Toss the wedges in a large bowl with cornstarch until lightly dusted. This step is non-negotiable if you want that crunch.
- Season Generously:
- Add olive oil, smoked paprika, garlic powder, cumin, salt, and pepper, then toss until every wedge is glossy and fragrant. Your hands will smell amazing.
- Arrange in a Single Layer:
- Lay the wedges out on the baking sheet without touching each other. Crowding them traps steam and ruins the crisp.
- Bake and Flip:
- Bake for 15 minutes, then flip each wedge with a spatula so both sides get golden. The edges should start to caramelize.
- Finish Baking:
- Return to the oven for another 15 minutes until the wedges are deeply golden and crispy at the tips. Listen for that sizzle when you pull them out.
- Garnish and Serve:
- Sprinkle with flaky sea salt and fresh parsley if you like, then serve immediately while they're still crackling. They lose their magic as they cool.
Pin this There was a night last autumn when I made these as a side for roasted chicken, but they ended up stealing the show. My partner kept sneaking wedges off the platter before dinner was even plated, and by the time we sat down, half of them were gone. We laughed about it, but I also made a mental note to always double the batch.
How to Store and Reheat
These wedges are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in a hot oven or air fryer to bring back some of that crispiness, microwaving will turn them soggy. I've also frozen them before baking, then cooked them straight from frozen by adding an extra five minutes to the baking time.
Flavor Variations to Try
Once you've mastered the base recipe, it's fun to play with the seasonings. I've done a version with chili powder and lime zest that tastes like summer, and another with herbes de Provence and a drizzle of honey that feels almost fancy. You can also swap the smoked paprika for regular paprika and add a pinch of cayenne if you want a little heat.
Serving Suggestions
These wedges pair beautifully with almost anything, but I especially love them alongside grilled meats, grain bowls, or even breakfast eggs. They're also perfect for dipping, so set out bowls of garlic aioli, spicy ketchup, or tahini sauce and let people choose their own adventure.
- Serve with a tangy yogurt dip spiked with lemon and dill.
- Pile them next to a burger or sandwich for a complete plate.
- Use them as a base for loaded nachos with black beans and avocado.
Pin this These wedges have become my go-to whenever I need something reliable, delicious, and just a little bit impressive. I hope they become a staple in your kitchen too.
Recipe Questions
- → How do I achieve extra crispiness?
Soak the cut wedges in cold water for 30 minutes, then dry thoroughly before coating with seasonings and baking.
- → Can I substitute cornstarch?
Yes, arrowroot powder works well as a crisping agent to help create a crunchy texture.
- → What oven temperature is best?
Baking at 220°C (430°F) ensures the wedges cook evenly and become golden and crispy.
- → How should I arrange the wedges before baking?
Place wedges in a single layer on parchment-lined baking sheets, ensuring they don’t touch for even crisping.
- → What seasonings enhance the flavor?
Smoked paprika, garlic powder, ground cumin, salt, and black pepper create a savory, smoky flavor profile.
- → Are these wedges suitable for special diets?
Yes, they are vegetarian, vegan, gluten-free, and dairy-free, making them suitable for many dietary needs.