Garlic Herb White Sweet Potato Wedges
These oven-baked white sweet potato wedges are crispy on the outside, creamy inside, and packed with garlic, herbs, and a touch of smokiness. A wholesome, naturally gluten-free side dish that works with almost any dinner and reheats beautifully for meal prep.
Ingredients
- 2 pounds white sweet potatoes scrubbed; peeled if skin is thick or tough
- 3 tablespoons extra-virgin olive oil or avocado oil; reduce to 2 tablespoons for a lower-fat version
- 3 cloves garlic minced; or 1 teaspoon garlic powder
- 1 teaspoon kosher salt start with 1/2 teaspoon if using table salt; adjust to taste
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon dried Italian seasoning or a mix of dried thyme and oregano; dried rosemary optional
- 1/2 teaspoon smoked paprika optional, for smokiness and color
- 1 tablespoon fresh parsley chopped, for serving; or use fresh chives or cilantro
- 1 tablespoon Parmesan cheese grated, optional; use 1–2 tablespoons to taste; omit for vegan/dairy-free
- 1 teaspoon cornstarch or arrowroot starch optional, up to 2 teaspoons, for extra crispiness
- Nonstick cooking spray or extra parchment paper optional, for lining the baking sheet
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat. Lightly spray with nonstick cooking spray if desired. This helps prevent sticking and promotes crisp edges.
- Scrub the white sweet potatoes under cool running water and pat them very dry with a clean towel. Slice each potato in half lengthwise, then cut each half into 4–6 long wedges, about the size of thick fries. Try to keep the wedges similar in thickness so they roast evenly.
- Place the wedges in a large mixing bowl. If using, sprinkle the cornstarch or arrowroot over the potatoes and toss to lightly coat. Add the olive oil, minced garlic, kosher salt, black pepper, dried Italian seasoning, and smoked paprika. Toss with your hands or a large spoon until every wedge is evenly coated; add a small drizzle of extra oil if any pieces look dry.2 pounds white sweet potatoes, 3 tablespoons extra-virgin olive oil, 3 cloves garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried Italian seasoning, 1/2 teaspoon smoked paprika, 1 teaspoon cornstarch or arrowroot starch
- Spread the seasoned white sweet potato wedges in a single layer on the prepared baking sheet. Make sure they have a bit of space between them; if the pan looks crowded, divide the wedges between two baking sheets to avoid steaming instead of roasting.
- Roast the potatoes for 15–20 minutes. Remove the baking sheet from the oven and flip each wedge with tongs or a spatula. Return to the oven and roast for another 10–15 minutes, or until the wedges are deep golden in spots and tender inside when pierced with a fork. If they are not browning well, increase the oven temperature to 435°F (224°C) for the last 5 minutes.
- Transfer the hot roasted white sweet potato wedges to a serving dish. Immediately sprinkle with the chopped fresh parsley and, if using, the grated Parmesan cheese. Toss gently and taste; add a pinch more salt and pepper if needed to brighten the flavors.1 tablespoon fresh parsley, 1 tablespoon Parmesan cheese
- Serve the garlic herb white sweet potato wedges hot as a side dish with your favorite protein, or enjoy them on their own with a dipping sauce such as plain Greek yogurt mixed with lemon juice and garlic. They are best right out of the oven when the edges are at their crispiest.
Notes
Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. To freeze, arrange cooked wedges on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 2 months.
Reheating: Reheat in a 375°F (190°C) oven or toaster oven for 8–12 minutes, flipping once, or in an air fryer at 350°F (175°C) for 4–6 minutes to restore crispness. The microwave works for quick reheating but yields a softer texture.
Make-ahead: You can cut the white sweet potatoes up to 24 hours in advance and store them submerged in cold water in the refrigerator. Drain and pat very dry before seasoning and roasting.
Tips: Dry the potatoes thoroughly after washing to avoid steaming. Use a hot oven and avoid crowding the pan for the best caramelization. For a spicier variation, add 1/2 teaspoon chili powder and a pinch of cayenne. For a lemon herb finish, toss the roasted wedges with lemon zest and extra parsley just before serving.
Nutrition
Calories: 200kcal
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