Crispy Baked Sweet Potato Wedges with Garlic Aioli
Ingredients
Sweet potato wedges
- 2 1/2 pounds sweet potatoes (about 3-4 medium potatoes)
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons neutral cooking oil
- 1 teaspoon kosher salt
Garlic aioli
- 1/2 cup mayonnaise
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro (or fresh parsley)
- 1 tablespoon green onion, finely chopped
Preparation
Sweet potato wedges
Scrub the outside of the potatoes well. Cut potatoes into wedges no more than 1/2 " thick. The thinner the potatoes are, the crispier they will get.
Soak in cold water for at least 30 minutes. Dry thoroughly with paper towels until no moisture remains. ***Do not miss this step, otherwise you will end up with soggy potatoes.
Preheat oven to 400℉. Line 2 large baking sheets with foil and spray with nonstick cooking spray.
Mix together cornstarch and seasonings in a resealable plastic bag. Add potato wedges and shake, coating wedges in a thin layer of the seasoning mixture. Drizzle with oil, and shake again until all wedges are well coated.
Place potato wedges at least 1" apart on prepared baking sheet. Do not crowd the pan. Bake for 40-50 minutes, until browned and crispy, flipping halfway through.
Remove the pan from the oven and immediately sprinkle the hot potatoes with salt.
Serve potato wedges immediately, with garlic aioli on the side.
Garlic aioli
While the potatoes bake, stir the sauce ingredients together, then taste and adjust seasoning as needed. Refrigerate until ready to use.
