Sweet Potato Wedges
Servings: 4 people
- 1½ pounds - 4 medium (680 grams) sweet potatoes
- 1 tablespoon (15 grams) extra virgin olive oil
- ¾ teaspoon salt
- 2 sprigs fresh rosemary chopped
- 3 cloves garlic crushed
- 2 tablespoons parsley finely chopped - optional
Serve with
- Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Rinse and pat dry the sweet potatoes. If you make skin-on wedges, scrub the peel well with a brush. If not, peel the sweet potatoes with a vegetable peeler.Cut the spuds in half on the long side, then make wedges, positioning the blade at the center of the potato and cutting down diagonally.
- Transfer the wedges to the baking sheet, then add chopped rosemary, crushed garlic, salt, pepper, and olive oil.
- Toss well to distribute the seasoning evenly, ensuring that the olive oil coats every wedge.Arrange wedges flat on the baking sheet on a single layer.
- Bake at 400°F or 200°C for about 30 minutes until the sweet potato wedges are soft, caramelized, and slightly charred on the edges.
- Arrange on a serving platter, and sprinkle with freshly chopped parsley and a touch of freshly ground salt or salt flakes.
Why are my sweet potato wedges not crispy?
Oven-roasted sweet potato wedges won't get crispy. They'll get tender and maybe crisp up around the edges, but that's not our definition of crisp.
This has to do with their composition, so there's nothing you can do about it. They simply don't contain enough starch to crisp up because most of their starch turns into sugar while cooking (so they'll get sweet but not crispy).
You could cut the sweet potatoes into thinner fries, boil them, coat them in a cornstarch slurry, and deep fry them in oil if you want them crispy.
Roasted sweet potatoes are tender, slightly sweet, with a deliciously intense flavor and loads of umami.
