Potato wedges are everything you love about fries, but better. crispy edges. fluffy centers. seasoned to perfection. baked, not fried. 35 minutes. zero mess.
better than fast food. way better.
Ingredients
Serves 4.
2 lbs russet or Yukon gold potatoes (about 4 medium)
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional, for heat)
Fresh parsley for garnish
Ketchup, ranch, or aioli for dipping
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Cut the Wedges
Wash potatoes (leave skin on). Cut each potato in half lengthwise, then each half into 3-4 wedges.
Step 3: Season
In a large bowl, toss wedges with olive oil, garlic powder, paprika, onion powder, salt, pepper, and cayenne.
Step 4: Bake
Arrange wedges skin-side down in a single layer on the baking sheet.
Bake for 25-30 minutes, flipping halfway, until golden and crispy on the edges.
Step 5: Serve
Garnish with parsley. Serve hot with your favorite dipping sauce.
Best fresh—crispy wedges don’t reheat well. Leftovers keep in fridge for 3 days. Reheat in oven or air fryer at 375°F for 5-7 minutes (microwave makes them sad and soft). make only what you’ll eat.
Best fresh—sweet potato fries get soggy fast. Leftovers keep in fridge for 2 days. Reheat in air fryer or oven at 400°F for 5 minutes (microwave makes them mushy). Make only what you’ll eat.
Let’s be honest: sweet potato fries are the best kind of fries. They’re sweet, they’re salty, they’re satisfying, and they feel just a little bit healthier than regular fries. But getting them crispy in the oven can be a challenge—too often they turn out limp and soggy. Not these.
These baked sweet potato fries are the real deal: crispy on the outside, tender on the inside, and perfectly seasoned with salt, pepper, and a touch of smoked paprika. They’re baked, not fried, so you can feel good about eating a whole batch. Serve them with your favorite dipping sauce and prepare to be amazed. Oven-baked perfection.
Ingredients
For the Baked Sweet Potato Fries (Serves 4):
3 large sweet potatoes (about 2 pounds)
2 tablespoons olive oil or avocado oil
1 tablespoon cornstarch (optional, but helps with crispiness)
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt (plus more for finishing)
¼ teaspoon black pepper
Pinch of cayenne pepper (optional, for heat)
Fresh parsley, chopped, for garnish
For Dipping (Choose Your Adventure):
Garlic aioli
Sriracha mayo
Honey mustard
Chipotle sauce
Plain ketchup (classic!)
Instructions
1. Prep the Sweet Potatoes: Scrub the sweet potatoes well (peeling is optional—skin adds texture and nutrients). Cut them into even sticks, about ¼ to ½ inch thick. Try to keep them uniform for even baking.
2. Soak the Fries: Place the cut fries in a large bowl and cover with cold water. Let them soak for at least 30 minutes, or up to overnight in the refrigerator. This removes excess starch and is the secret to crispiness.
3. Preheat and Prep: Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper (for easy cleanup).
4. Dry Thoroughly: Drain the fries and spread them on a clean kitchen towel or several layers of paper towels. Pat them completely dry. Any moisture left will prevent crispiness.
5. Season the Fries: In a large bowl, combine the dried fries with olive oil, cornstarch (if using), smoked paprika, garlic powder, salt, pepper, and cayenne. Toss well until every fry is evenly coated.
6. Arrange on Baking Sheets: Spread the fries in a single layer on the prepared baking sheets, making sure they’re not touching or overlapping. Give them space—crowding leads to steaming, not crisping.
7. Bake: Bake for 15 minutes, then flip the fries with a spatula. Rotate the pans and bake for another 10-15 minutes until the fries are golden brown and crispy on the edges.
8. Cool Slightly: Let the fries cool on the baking sheets for 5 minutes—they’ll continue to crisp up as they cool.
9. Season and Garnish: Sprinkle with additional salt to taste and fresh chopped parsley.
10. Serve: Serve immediately with your favorite dipping sauces.
Pro-Tips for Sweet Potato Fry Greatness
Don’t Skip the Soak: This step removes excess starch and is the number one secret to crispy fries. At least 30 minutes, longer is better.
Dry Thoroughly: Any moisture left behind will steam your fries instead of crisping them. Pat them bone-dry.
Don’t Overcrowd: Give each fry room to breathe. Use two pans if needed.
Flip Halfway: Flipping ensures even browning on all sides.
Customize Your Spices: Try cumin, chili powder, or cinnamon for different flavor profiles.
