Crispy Sweet Potato Wedges

Ingredients

• 2 large (about 900 g)sweet potatoes
• 2 tablespoonsolive oil
• 1½ tablespoonscornflour
• 1 teaspoonsmoked paprika
• 1 teaspoongarlic powder
• ½ teaspoononion powder
• 1 teaspoonfine sea salt
• ½ teaspoonblack pepper

Instructions

1. 1

   Heat the oven

   Position a rack in the centre of the oven and heat it to 220°C. Line a large, rimmed baking tray with baking parchment.

2. 2

   Cut the potatoes

   Scrub the sweet potatoes, leaving the skins on, then dry them thoroughly. Trim the ends, halve each potato lengthways and cut each half into 3–4 wedges about 1.3–1.9 cm thick.

3. 3

   Soak the wedges

   For an optional extra-crisp finish, put the wedges in a large bowl, cover with cold water and soak for at least 30 minutes or up to 1 hour.

4. 4

   Dry the wedges

   Drain the wedges if soaked, then spread them on a clean tea towel or paper towels. Pat them as dry as possible.

5. 5

   Mix the seasoning

   Whisk the cornflour, smoked paprika, garlic powder, onion powder, salt and black pepper together in a small bowl.

6. 6

   Coat the potatoes

   Put the dry wedges in a large, dry bowl and toss with the olive oil until evenly coated. Add the seasoning mixture and toss again to coat.

7. 7

   Arrange on the tray

   Spread the wedges in a single layer on the prepared tray, leaving space between them. Use two trays if needed to avoid crowding.

8. 8

   Bake the first side

   Bake for 15–20 minutes, until the undersides begin to brown and crisp.

9. 9

   Turn the wedges

   Take the tray out of the oven and carefully flip each wedge with tongs or a spatula.

10. 10

    Finish baking

    Return the tray to the oven for another 10–15 minutes, until the wedges are deeply golden and crisp outside, and tender when pierced with a fork. Check them closely towards the end.

11. 11

    Serve straight away

    Serve the wedges hot from the oven for the best texture.

What are sweet potato wedges?

Wedges are thick slices of potato roasted until browned on the outside and soft within. Sweet potatoes are widely used in many cuisines, and this oven-baked version pairs their natural sweetness with smoky paprika and savoury seasonings.

Cornflour helps form a light coating, while the high oven temperature encourages browning. Drying the wedges and giving them room on the tray are just as important.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 0g protein, 0g carbs, 0g fat.

The sweet potatoes provide most of the carbohydrates, while olive oil contributes most of the fat. The recipe contains little protein, so serve the wedges with a protein-rich main and a green vegetable for a more balanced plate.

Choose and cut the potatoes

Firm potatoes: Choose sweet potatoes with smooth skin and no soft spots. The recipe leaves the skin on, so scrub it well and dry it before cutting.

Even wedges: Aim for pieces around 1.3–1.9 cm thick. Similar-sized wedges are more likely to finish cooking at the same time.

Why the drying step matters

Surface moisture: Water on the potatoes turns to steam in the oven and can leave the coating soft. Pat the wedges dry whether or not you soak them.

Optional soak: The cold-water soak takes at least 30 minutes and can last up to an hour. Drain the wedges thoroughly before drying and seasoning.

Build the crisp coating

Oil first: Toss the dry wedges with olive oil so they are lightly and evenly coated. Then add the seasoning blend, which includes cornflour, smoked paprika, garlic powder, onion powder, salt and pepper.

Even coverage: Toss again until the powder mixture clings to all sides. Powdered garlic works well here without adding fresh garlic to the hot oven.

Give the wedges room

Single layer: Arrange the wedges with gaps between them so hot air can circulate. If the tray is crowded, use two trays rather than piling them together.

Turn once: Bake for 15–20 minutes, flip each wedge, then bake for another 10–15 minutes. The cut sides get more direct contact with the hot tray after turning.

Check for doneness and serve

Look and feel: The wedges should be deeply golden and crisp outside, with a tender centre that a fork can pierce easily. Their thickness and your oven affect the exact finish time, so check them during the final minutes.

Serve hot: The coating softens as the wedges cool, so bring them to the table as soon as they come out of the oven. They work alongside a main course or with a dipping sauce.

Recipe notes & tips

• Dry the wedges thoroughly, especially after the optional soak.
• Cut the wedges to a similar thickness so they cook at a similar rate.
• Toss the oil through the wedges before adding the cornflour and spices.
• Leave gaps between wedges on the baking tray to prevent steaming.
• Check the wedges closely during the final 10–15 minutes of baking.
• Serve them straight away while the coating is at its crispest.

Variations

• Change the oil: Use avocado oil or another neutral oil instead of olive oil.
• Adjust the paprika: Use less smoked paprika for a milder flavour.
• Add heat: Include a pinch of chilli powder in the seasoning blend.
• Change the seasoning: Add a little ground cumin for an earthy note.
• Serve with a dip: Put a dipping sauce on the side rather than coating the wedges with it.

Common mistakes to avoid

• Wet wedges: They can steam instead of crisping; pat them thoroughly dry before seasoning.
• Uneven cuts: Thin pieces may cook before thick ones; aim for wedges of similar size.
• Crowded tray: The wedges may soften rather than brown; spread them over two trays if necessary.
• Skipping the oil toss: The seasoning may not coat evenly; toss the wedges with oil first.
• Not turning the wedges: Browning may be uneven; flip each one after the first bake.
• Overbaking: The edges can become too dark; check for tenderness and colour during the final minutes.

How to store

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven until warmed through; the wedges may not be as crisp as when freshly baked.

Frequently asked questions