Best 20 Roasted Potato Wedges Recipes

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**Roasted Potato Wedges: A Culinary Delight to Satisfy Your Cravings**

Indulge in the irresistible taste of crispy, golden-brown roasted potato wedges, a culinary delight that combines simplicity and flavor. These delectable potato wedges, meticulously crafted with the finest ingredients, make for a perfect side dish or a satisfying snack. With just a few pantry staples and a touch of culinary expertise, you can create this delightful dish that will tantalize your taste buds and leave you craving more. Embark on a culinary journey as we guide you through the process of making these delectable roasted potato wedges, providing you with two unique recipes that cater to different dietary preferences. One recipe offers a classic indulgence with its tantalizing blend of herbs and spices, while the other caters to a healthier lifestyle with its reduced-fat and vegan-friendly approach. Prepare to be amazed by the versatility and deliciousness of roasted potato wedges, a culinary creation that will elevate your dining experience.

Let's cook with our recipes!

OVEN-ROASTED POTATO WEDGES



Oven-Roasted Potato Wedges image

Rosemary lends a delicious, delicate flavor to these potato wedges. This recipe is perfect for company.-Ellen Benninger, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 7

4 unpeeled baking potatoes (2 pounds)
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Steps:

  • Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.

Nutrition Facts :

ROASTED PARMESAN POTATO WEDGES



Roasted Parmesan Potato Wedges image

From Stratford, Wisconsin, Linda Rock shares the secret to her tender oven-baked potato wedges. As savory as they are good for you, the potatoes have a mouthwatering cheese and herb coating that adds a pretty golden color...and just the right amount of flavor.-Linda Rock, Stratford, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 8

4 russet potatoes (about 2 pounds)
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat., Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake until golden brown and tender, 45-55 minutes.

Nutrition Facts : Calories 179 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 387mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

ROASTED LEMON-GARLIC POTATO WEDGES



Roasted Lemon-Garlic Potato Wedges image

These roasted potato wedges are flavored with fresh lemon juice and garlic, and make for an easy, savory side dish. They are delicious served with chicken or pork.

Provided by fabeveryday

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 serving cooking spray
4 large Yukon Gold potatoes, cut into wedges
2 tablespoons olive oil
2 tablespoons salted butter, melted
1 tablespoon fresh lemon juice
2 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon garlic salt
¼ teaspoon onion powder
1 pinch freshly ground black pepper to taste
1 teaspoon dried parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish.
  • Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 34.4 g, Cholesterol 15.3 mg, Fat 12.8 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 166.4 mg, Sugar 0.2 g

ROASTED SWEET POTATO WEDGES



Roasted Sweet Potato Wedges image

Roasted sweet potato wedges are a quick, simple, one-serving dish, great for college students!

Provided by 90sKid

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 35m

Yield 1

Number Of Ingredients 6

1 medium sweet potato
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh rosemary
¼ teaspoon kosher salt
1 pinch freshly ground black pepper to taste

Steps:

  • Position a rack in the upper third of the oven, and preheat to 450 degrees F (230 degrees C).
  • Mix together olive oil, garlic, and rosemary in a small bowl.
  • Cut sweet potato lengthwise into 1 1/2-inch thick wedges; place in a large bowl. Season with salt and pepper and drizzle with oil mixture; toss gently to coat. Arrange wedges on a large baking sheet in a single layer so they are not touching.
  • Bake in the preheated oven, turning once, until potatoes are softened and lightly browned, about 20 minutes. Carefully remove from the baking sheet.

Nutrition Facts : Calories 322 calories, Carbohydrate 47.4 g, Fat 13.7 g, Fiber 7.2 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 606.2 mg, Sugar 9.5 g

OVEN ROASTED SWEET POTATO WEDGES



Oven Roasted Sweet Potato Wedges image

This is a delicious side dish for ham, pork or even chicken. The sweet potatoes, coated with brown sugar and spices are a little sweet and a little spicy. Quick and easy.

Provided by Marie

Categories     Yam/Sweet Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

3 sweet potatoes
1 tablespoon olive oil
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 400°.
  • Peel potatoes and cut into 1" wedges.
  • In a large bowl, toss potatoes with oil.
  • Mix sugar and seasonings together and add to potatoes.
  • Toss until evenly coated.
  • Spread on a non stick baking sheet and roast for 30 minutes, turning every 10 minutes until browned and done.

CHILI-ROASTED SWEET POTATO WEDGES



Chili-Roasted Sweet Potato Wedges image

Bake these over-sized sweet potato fries and mix them with chili powder and sugar for zing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 30m

Number Of Ingredients 5

1 1/2 pounds (2 to 3 medium) sweet potatoes
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
  • On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
  • Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

Nutrition Facts : Calories 191 g

HERBY ROASTED POTATO WEDGES



Herby Roasted Potato Wedges image

This recipe is an easy alternative to mashed potatoes or boiled potatoes. It is easy and good.

Provided by MELZIE22

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

5 large potatoes, peeled and cut into wedges
¼ cup vegetable oil
¼ cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
  • Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 81.5 g, Fat 14.1 g, Fiber 10.5 g, Protein 9.6 g, SaturatedFat 2.3 g, Sodium 611.5 mg, Sugar 3.6 g

HONEY-GLAZED OVEN-ROASTED SWEET POTATO WEDGES



Honey-Glazed Oven-Roasted Sweet Potato Wedges image

Categories     Side     Roast     Thanksgiving     Sweet Potato/Yam     Fall     Winter     Honey     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

5 long slender 10-ounce red-skinned sweet potatoes (yams)
1/4 cup olive oil
1 teaspoon salt
Honey
Chopped fresh parsley

Steps:

  • Preheat oven to 400°F. Peel sweet potatoes, then quarter lengthwise. Rinse potatoes with cold water; pat dry with paper towels. Place potatoes in large bowl; add olive oil and salt and toss to coat. Arrange in single layer on rimmed baking sheet. Roast 45 minutes. Brush with honey and roast until tender and beginning to brown in spots, about 15 minutes longer. Transfer to platter; sprinkle with parsley and serve.

ROASTED POTATO WEDGES WITH HERBS



Roasted Potato Wedges with Herbs image

These are wonderful potatoes. They are pretty healthy, and they get nice and crispy in the oven. The cooking time has varied for various reviewers (and for me) so please take this into consideration when making these!

Provided by spatchcock

Categories     Potato

Time 1h2m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon rosemary, freshly chopped
1 tablespoon fresh oregano, chopped
1 tablespoon parsley, freshly chopped
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 lb white new potatoes or 1 lb red potatoes, cleaned and cut in half

Steps:

  • Preheat oven to 425°F.
  • Combine all ingredients, except potatoes, in a small bowl.
  • Place potatoes in a large zip-close plastic bag.
  • Add mustard mixture.
  • Close bag and shake to coat.
  • Pour contents of bag into a shallow baking pan coated with cooking spray.
  • Bake, turning occasionally, until potatoes are tender, about 40-60 minutes.

OVEN ROASTED BALSAMIC POTATO WEDGES



Oven Roasted Balsamic Potato Wedges image

Make and share this Oven Roasted Balsamic Potato Wedges recipe from Food.com.

Provided by Marie

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

6 red potatoes, unpeeled and sliced into wedges
salt and black pepper
3 cloves crushed garlic
2 tablespoons olive oil
2 tablespoons balsamic vinegar

Steps:

  • Place potatoes in a baking dish, add garlic and season well with salt and pepper.
  • Mix oil and balsamic vinegar together and drizzle over potatoes.
  • Toss to mix and bake at 375° for approximately 45 minutes or until crispy and tender.

RACHEL'S OVEN FRIES / ROASTED POTATO WEDGES



Rachel's Oven Fries / Roasted Potato Wedges image

Potatoes made tasty and simple. This is good for 2 people to share, so use the recipe multiplier for more servings. Makes a healthier substitute for french fries, and a great side dish for a hearty meal in place of mashed or baked potatoes. I like this particular herb mix, but feel free to use pretty much any kind of seasoning in a 1/2 tsp-1 tsp amount. Montreal Chicken Rub is the perfect seasoning for this! And, this is vegan.

Provided by the80srule

Categories     Low Protein

Time 55m

Yield 16 wedges, 2 serving(s)

Number Of Ingredients 7

2 large russet potatoes
2 tablespoons olive oil
1/2 teaspoon lemon juice
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground rosemary
1 dash garlic powder

Steps:

  • Cut the potatoes into wedges shaped like large french fries, about 6-8 from each potato.
  • Place the wedges into a large tossing/mixing bowl. Pour in the lemon juice and olive oil and toss well to fully coat the potato wedges.
  • Put the spice mix (mine, a premade one, or your choice) on the potatoes and toss well to coat, shake any additional spices on if need be.
  • Place the potatoes laying flat in a baking dish and bake at 350 for 15 minutes.
  • Turn them so the other sides can cook, bake for another 30 minutes.
  • Let cool, blot off any excess oil, and enjoy.

BALSAMIC ROASTED POTATO WEDGES



Balsamic Roasted Potato Wedges image

Categories     Potato     Side     Roast     Vegetarian     Quick & Easy     Vegan     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

4 large yellow-fleshed potatoes (2 pounds total), scrubbed well
2 1/2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 1/2 tablespoons balsamic vinegar

Steps:

  • Put oven rack in lower third of oven and preheat oven to 450°F.
  • Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.
  • Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.
  • Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste.

ROASTED RUSSET & SWEET POTATO WEDGES



Roasted Russet & Sweet Potato Wedges image

Fried fish wouldn't be complete without chips. A cool sour cream sauce tames the heat in these taters, but if you're looking for more spice, add chili powder to the seasonings. -Theresa Eischens, Hutchinson, Minnesota Crispy Beer Battered Fish Recipe >

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 13

2 medium russet potatoes, peeled
2 medium sweet potatoes, peeled
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
DIP:
1/2 cup sour cream
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder

Steps:

  • Cut each russet and sweet potato lengthwise into eight wedges; place in two greased 15x10x1-in. baking pans. Drizzle with oil. Combine the seasonings; sprinkle over potatoes and toss to coat., Bake at 400° for 25-30 minutes or until tender, turning once. , In a small bowl, combine the dip ingredients. Serve with potatoes.

Nutrition Facts : Calories 127 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 295mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROSEMARY-ROASTED SWEET-POTATO WEDGES



Rosemary-Roasted Sweet-Potato Wedges image

Categories     Herb     Potato     Side     Roast     Quick & Easy     Low Cal     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 3

3 medium sweet potatoes (about 1 pound total)
2 tablespoons unsalted butter
1 teaspoon minced fresh rosemary leaves

Steps:

  • Preheat oven to 400°F.
  • Cut potatoes lengthwise into 3/4-inch-thick slices. In a large shallow baking pan heat butter in oven 2 minutes, or until melted. Add potatoes, tossing to coat, and sprinkle with rosemary and salt and pepper to taste. Roast potatoes in middle of oven, gently tossing with a metal spatula halfway through roasting time, 20 minutes total, or until tender.

ROASTED POTATO WEDGES AND CHILI



Roasted Potato Wedges and Chili image

Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

3 large russet potatoes, cut lengthwise into wedges
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can (14 1/2 ounces) diced tomatoes
1 can (14 1/2 ounces) pinto beans, drained and rinsed
1 packet taco seasoning
4 ounces cheddar cheese, grated
Sour cream (optional)

Steps:

  • Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.
  • Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.
  • Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately.

ROASTED SWEET POTATO WEDGES WITH SAFFRON AIOLI



Roasted Sweet Potato Wedges with Saffron Aioli image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 side dish servings

Number Of Ingredients 11

3 cloves garlic, chopped
1 teaspoon kosher salt
1 large egg yolk*
1 tablespoon white wine vinegar
1 tablespoon warm water
1 tablespoon freshly squeezed lemon juice
Pinch saffron
1 1/3 cup golden-colored extra-virgin olive oil (See Cook's Note)
4 sweet potatoes (about 2 pounds), scrubbed and blemishes removed
2 tablespoons extra-virgin olive oil
Kosher salt

Steps:

  • To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside.
  • Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat.
  • In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste.
  • While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use.
  • Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F.
  • Put a baking sheet on the center rack and preheat for 10 minutes.
  • Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes.
  • Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more.
  • To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm.
  • Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily.
  • Copyright 2001 Television Food Network, GP. All rights reserved
  • *RAW EGG WARNING
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

SPICY OVEN ROASTED POTATO WEDGES



Spicy Oven Roasted Potato Wedges image

I love these potatoes - they are so crispy, have so much flavor and are so easy to throw together! The foil lined baking sheet also makes for super easy clean up which is always appreciated!

Provided by anonymous

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs small red potatoes
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon cayenne pepper

Steps:

  • Preaheat the oven to 525°F
  • Scrub and quarter the potatoes (you can peel them if you like - I never do and I think the skins make them crispier) and place them in a large bowl.
  • Drizzle the olive oil over the potatoes and toss to coat.
  • Sprinkle seasonings over potatoes and toss to coal well.
  • Line a baking sheet with aluminum foil and spray the foil with cooking spray.
  • Arrange the potatoes in one layer on the baking sheet.
  • Roast for 20 minutes, turning once halfway through cooking.

EASY LOW FAT OVEN ROASTED PEPPERED POTATO WEDGES



Easy Low Fat Oven Roasted Peppered Potato Wedges image

This is my Dad's recipe!!! Brilliant low fat & EASY roasted potato wedges with freshly ground black pepper and olive oil. I have also added garlic, lemon wedges, fresh thyme, fresh rosemary, cumin, chilli.......the list is endless! I have posted the basic recipe and it is obviously easy to add whatever you like, depending on the mood, season & type of meal you are serving. For example, rosemary is great with lamb dishes; thyme and oregano marries wonderfully with Italian & French cuisine; garlic and lemons are GREAT with roast chicken. The basic peppered recipe is still my favourite though - I use fleur de sel (local sea salt) in mine - but any coarse salt will be fine. I have given measurements for about 4 people......it is easily adapted up or down however!

Provided by French Tart

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs roasting potatoes
1 tablespoon olive oil
fresh ground black pepper
sea salt

Steps:

  • Pre-heat oven to 220 C or 450°F.
  • Wash and scrub your potatoes well - no need to peel them!
  • Cut them into chunky wedges.
  • Place in a ziplock bag or plastic container and add the olive oil & black pepper.
  • Do NOT add the salt now as it encourages water!
  • Shake the container or bag well - making sure every potato wedge has been covered in oil.
  • Place peppered potatoes in a large and sturdy oven proof roasting tin - shake around to ensure they are in a single layer, more or less!
  • Sprinkle on the sea salt and any herbs & spices you may be using.
  • Give another good twist of ground black pepper over the potato wedges and roast in the oven for about 45 - 60 minutes or until crispy and brown!
  • Sprinkle over any fresh herbs, if you are using them for a garnish or just serve "au natural" as a vegetable accompaniment.
  • I often serve these in paper cornets for a light lunch or supper time snack with vinegar & sometimes, very naughty I KNOW, mayonnaise!

Nutrition Facts : Calories 204.6, Fat 3.6, SaturatedFat 0.5, Sodium 13.7, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6

CHILI-ROASTED SWEET POTATO WEDGES



Chili-Roasted Sweet Potato Wedges image

Categories     Potato     Roast

Yield serves 4

Number Of Ingredients 5

1 1/2 pounds sweet potatoes (2 to 3 medium)
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425°F. Cut each sweet potato lengthwise into 8 wedges; halve long wedges crosswise.
  • On a large parchment-lined rimmed baking sheet, toss sweet potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges in a single layer, cut sides down.
  • Roast sweet potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
  • Nutrition Information
  • (Per Serving)
  • Calories: 191
  • Fat: 3.6g
  • Protein: 2.8g
  • Carbohydrates: 37.8g
  • Fiber: 5.4g

ROASTED SWEET POTATO WEDGES



Roasted Sweet Potato Wedges image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 6

5 garnet yams
1/2 cup olive oil (or enough to coat the yams)
Salt and freshly ground pepper
1/4 bunch fresh parsley, chopped
2 cups canola oil, for frying
Ketchup or other favorite condiment, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Wash the yams and slice into 1/4-inch-thick wedges. Place the yams in a large mixing bowl and coat with the olive oil. Sprinkle with salt and pepper and spread out on a baking sheet. Roast the yams until tender to the touch, about 30 minutes.
  • Put the canola oil in a frying pan and heat to 180 degrees F. Fry the yams on each side until the outside is brown and caramelized. Season with salt, pepper and the chopped parsley. Serve with ketchup or your favorite condiment.

Tips:

  • Choose the right kind of potato. Russets and Yukon Golds are good options. Look for potatoes that are firm and free of blemishes.
  • Cut the potatoes into even-sized wedges. This will help them cook evenly.
  • Toss the potato wedges in olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Spread the potato wedges in a single layer on a baking sheet. Don't overcrowd the pan, or they won't cook evenly.
  • Roast the potato wedges at a high temperature (425 degrees Fahrenheit) for 20-25 minutes, or until they are golden brown and crispy.
  • Flip the potato wedges halfway through cooking to ensure that they cook evenly.
  • Serve the potato wedges hot with your favorite dipping sauce.

Conclusion:

Roasted potato wedges are an easy and delicious side dish that can be served with a variety of meals. They are a great way to use up leftover potatoes, and they can also be made ahead of time. These wedges are a healthy and satisfying snack that can be enjoyed by people of all ages.

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