Roasted Sweet Potato Wedges

One Tuesday afternoon, I stood in my kitchen staring at two enormous sweet potatoes, trying to figure out what to do with them before they went soft in the crisper drawer. I'd bought them on a whim at the farmer's market, drawn to their purple-orange skin, but had no clear plan. Then I remembered: wedges. Simple, crispy, golden wedges with nothing but olive oil and the paprika I'd been meaning to use. Twenty minutes later, the smell of caramelizing sweet potato filled the whole apartment, and I knew I'd stumbled onto something I'd be making again and again.

I brought a batch to a potluck last spring where everyone was bringing elaborate casseroles and polished salads, and these humble wedges disappeared first. A friend grabbed one, bit through that golden crust, and just closed her eyes. "This is what I needed," she said. That moment stuck with me—sometimes the best food isn't complicated, it's just honest.

Ingredients

• Sweet potatoes (2 large, about 1.2 lbs): Leave the skin on—it gets crispy and holds all the nutrients; scrub them under running water to remove any dirt.
• Olive oil (2 tbsp): This is your ticket to crispiness; don't skimp, but you don't need fancy oil here.
• Smoked paprika (1 ½ tsp): The star flavor; if you can only find regular paprika, use it, but smoked gives that warm, slightly mysterious edge.
• Garlic powder (½ tsp): Adds savory depth without any raw garlic bite that might burn in the oven.
• Sea salt (½ tsp table salt, plus flaky salt for finishing): The flaky kind at the end makes people notice the salt in the best way.
• Black pepper (¼ tsp): Fresh cracked if you have it; it makes a difference in how it tastes.
• Fresh parsley and flaky sea salt (optional): These transform wedges from side dish to something that looks intentional on the plate.

Instructions

Get your oven ready:

Set it to 425°F (220°C) and line a large baking sheet with parchment paper; this prevents sticking and makes cleanup almost pleasant.

Cut the potatoes:

Halve each potato lengthwise, then cut each half into 4–6 wedges depending on their size. You're aiming for pieces that are thick enough to get creamy inside but thin enough at the edges to crisp up nicely. Aim for roughly ½-inch thickness at the thinnest part.

Season generously:

Toss everything in a large bowl with olive oil, paprika, garlic powder, salt, and pepper until each wedge is coated. This is the moment where you can taste a tiny raw piece and adjust seasoning if needed.

Arrange and roast:

Spread wedges in a single layer on the parchment, leaving space between each piece so hot air can circulate and actually crisp them up. Roast for 15 minutes, flip everything over with a spatula, then roast another 12–15 minutes until the edges are golden brown and a fork pierces the thickest part with no resistance.

Finish with flair:

Pull them out, sprinkle with fresh parsley and flaky sea salt if using, and serve while they're still warm and at their crispiest. They soften as they sit, so don't let them cool completely before eating.

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There's something grounding about making food that's so straightforward it almost feels like meditation. No fancy technique, no stress—just potatoes and heat and time, transforming into something crispy and golden. That simplicity is exactly why these wedges have become my go-to when I want to feed people something they'll actually enjoy.

Variations to Try

Once you nail the basic version, the fun begins. A pinch of cayenne pepper wakes them up if you like heat, or try swapping the smoked paprika for regular paprika and adding a tiny bit of cumin for something earthier. I've also tossed finished wedges with a sprinkle of nutritional yeast for a cheesy flavor without any dairy, which sounds odd until you taste it. The base recipe is flexible enough that you can play around based on what's in your spice rack or what you're in the mood for.

What to Serve Alongside

These wedges are best served immediately while they're still crispy, ideally with something cool and creamy on the side. Garlic aioli is obvious and phenomenal, but honestly, a simple Greek yogurt mixed with a little garlic powder and salt works just as well and feels lighter. Even good ketchup becomes something special next to these—the sweetness of the potato plays against the tangy-salty ketchup in a way that just works.

Storage and Reheating

Leftovers are best eaten the same day while they're still crispy, but they'll keep in an airtight container in the fridge for up to three days. To revive them, reheat on a baking sheet at 350°F for about 8 minutes just until warmed through; microwaving will make them soggy and defeat the whole purpose.

• You can prep and cut the potatoes up to 4 hours ahead; keep them in a bowl of cold water to prevent browning.
• If you're serving a crowd, you can roast these on two baking sheets simultaneously at the same temperature.
• These are naturally vegan and gluten-free, but always double-check your spices if cooking for someone with allergies or dietary restrictions.

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These wedges have become my answer to the question "what should I bring?" because they're foolproof, they impress without trying, and they disappear before anything else on the table. Make them once, and you'll understand why.

Recipe Questions & Answers

→ How do I achieve crispy sweet potato wedges?

Ensure wedges are evenly coated with olive oil and spaced out on the baking sheet to prevent steaming. Roast at 425°F and flip halfway through cooking for even crispness.

→ Can I use regular paprika instead of smoked paprika?

Yes, regular paprika provides a milder, sweeter flavor but the smoky depth will be less pronounced. Adjust seasoning to taste.

→ Should the sweet potatoes be peeled before roasting?

Peeling is optional; leaving the skin on adds texture and nutrients. Just be sure to scrub them well before cooking.

→ What are good serving suggestions for these wedges?

These wedges pair well with dips like garlic aioli, Greek yogurt dip, or classic ketchup. They complement grilled or roasted mains too.

→ How can I add a spicy kick to the wedges?

Add a pinch of cayenne pepper or chili powder along with the other seasonings before roasting for a subtle heat boost.