Save I was skeptical the first time someone told me you could get restaurant-quality crispy wedges from a home oven. Most attempts left me with limp, soggy disappointments. Then I learned the cornstarch trick, and everything changed. These wedges come out golden with edges so crisp they shatter when you bite down, while the inside stays tender and sweet.
I made these for a casual dinner party last fall, and they vanished before the main course even hit the table. Everyone kept asking what made them so crispy. I just smiled and said it was the cornstarch, but really it was spacing them out properly and resisting the urge to overcrowd the pan.
Ingredients
- Sweet Potatoes: Choose firm, unblemished ones and scrub them well since the skin stays on for flavor and texture.
- Olive Oil: Just enough to help the spices stick and encourage browning without making them greasy.
- Smoked Paprika: This is what gives the wedges their subtle smoky depth, almost like they came off a grill.
- Garlic Powder: Adds savory punch without the risk of burnt garlic bits in a hot oven.
- Ground Cumin: A quiet warmth that plays beautifully with the natural sweetness of the potatoes.
- Sea Salt and Black Pepper: Essential for balancing sweetness and bringing all the flavors forward.
- Cornstarch or Arrowroot Powder: The secret to achieving that crispy exterior, it pulls moisture away from the surface as they bake.
- Fresh Parsley and Flaky Sea Salt: A final flourish that makes them look and taste restaurant-worthy.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (430°F) and line a large baking sheet with parchment paper. This high heat is crucial for crispiness.
- Cut the Wedges:
- Slice the sweet potatoes lengthwise into even wedges, about 1.5 cm thick. Uniformity ensures they cook at the same rate.
- Coat with Cornstarch:
- Toss the wedges in a large bowl with the cornstarch until lightly dusted. This step creates the foundation for crunch.
- Season Generously:
- Drizzle in the olive oil, then add smoked paprika, garlic powder, cumin, salt, and pepper. Toss until every wedge is evenly coated and glistening.
- Arrange in a Single Layer:
- Spread the wedges on the prepared baking sheet, making sure none are touching. Crowding steams them instead of crisping them.
- Bake and Flip:
- Bake for 15 minutes, then use a spatula to flip each wedge. This ensures both sides get golden and crispy.
- Finish and Serve:
- Bake another 15 minutes until the edges are deeply golden. Sprinkle with flaky sea salt and fresh parsley, then serve immediately while they are still hot and crisp.
Save There was a rainy Wednesday when I made these just for myself, dipping them in garlicky aioli while catching up on a show. They turned a quiet evening into something special. Sometimes the best meals are the ones you do not have to share.
Serving Suggestions
These wedges pair beautifully with burgers, grilled chicken, or a simple green salad. I have also served them as an appetizer with a trio of dipping sauces, garlic aioli, sriracha mayo, and tangy ketchup, and watched them disappear in minutes. They are versatile enough to fit into almost any meal.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to three days. To bring back the crispiness, reheat them in a 200°C (400°F) oven for about 10 minutes. Microwaving will make them soft, so avoid it if you want that crunch back.
Variations and Substitutions
You can swap the smoked paprika for chili powder if you want a little heat, or try herbes de Provence for a more delicate, aromatic flavor. If you do not have cornstarch, arrowroot powder works just as well. Regular russet potatoes can be used in place of sweet potatoes, though the flavor will be less sweet and more neutral.
- Try finishing with a squeeze of fresh lime juice and chopped cilantro for a bright, zesty twist.
- Add a pinch of cayenne pepper to the seasoning mix if you like a subtle kick.
- Serve alongside a creamy ranch dip or spicy harissa for extra indulgence.
Save These wedges have become my go-to whenever I need something simple but satisfying. I hope they bring you as much joy as they have brought me.
Recipe FAQs
- → How can I make sweet potato wedges extra crispy?
Coat the wedges lightly with cornstarch or arrowroot powder before seasoning. Soaking the cut wedges in cold water for 30 minutes and drying well also helps achieve a crispier texture.
- → What oven temperature is best for baking wedges?
Preheating the oven to 220°C (430°F) ensures the wedges bake quickly, allowing the edges to become golden and crisp while keeping the inside tender.
- → Can I customize the seasoning blend?
Absolutely. While smoked paprika, garlic powder, and cumin create a balanced flavor, you can enhance the taste with chili powder, herbes de Provence, or your favorite spices.
- → Should the wedges be spaced apart on the baking sheet?
Yes, arranging the wedges in a single layer without touching helps the hot air circulate evenly, promoting an even bake and crispy texture.
- → Is flipping the wedges during baking necessary?
Flipping the wedges halfway through baking is important to ensure they brown evenly on all sides and develop a uniform crispness.