Crispy Roasted Sweet Potatoes
Golden, slightly caramelized sweet potato wedges roasted until crisp on the outside and tender inside. Simple seasonings and a high-heat roast give these an addictive crunch—perfect as a side, snack, or salad topper.
Ingredients
- 2 pounds sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to help prevent sticking.
- Wash and peel the sweet potatoes if desired. Cut them into evenly sized wedges or 1/2-inch cubes so they cook at the same rate.
- Place the cut sweet potatoes in a large bowl and sprinkle the cornstarch over them. Toss gently to coat evenly — this step is the secret to extra crispiness.
- Add the olive oil, kosher salt, black pepper, smoked paprika, and garlic powder to the bowl. Toss until every piece is lightly and evenly coated with oil and seasonings.
- Spread the potatoes out in a single layer on the prepared baking sheet, leaving space between pieces. Crowding the pan steams the potatoes and reduces crisping.
- Roast in the preheated oven for 20 minutes, then use a spatula to flip the pieces. Return to the oven and roast another 10–15 minutes, or until the edges are browned and crisp and the centers are tender.
- Remove the baking sheet from the oven. Drizzle the lemon juice over the hot potatoes and toss gently. Sprinkle chopped parsley on top and taste, adjusting salt if needed.
- Serve immediately for the best texture. These are delicious on their own, as a side to roasted chicken or fish, or tossed into grain bowls and salads.