Hey folks! So, let me tell you, there are some days when you just need a snack. Or a side dish. Or, let’s be honest, a whole dang plate of something comforting and delicious. And form me, lately, that’s these easy baked garlic parmesan sweet potato wedges. I first whipped these up one lazy Sunday afternoon when I was trying to avoid doing actual chores (don’t judge!), and now? They’re on repeat. Seriously, my kitchen smells amazing every time I make ’em, and they disappear faster than you can say ‘pass the plate’. They’re simple, they’re flavorful, and they’re just… happy food.
Why You’ll Love Making These (And Eating ‘Em!)
Okay, why *these* wedges? Well,
- First off, they’re sweet potatoes! So you feel a little virtuous, right? (Even if they’re coated in garlic and cheese, ha!).
- My family goes completely bonkers for them. Even the picky eaters. Seriously, they’re like magic.
- I make this when I need something quick and easy. Like, *really* easy. Minimal fuss, maximum flavor.
- That combo of sweet potato sweetness with savory garlic and crispy, salty parmesan? Oh. My. Goodness. It’s kind of addictive, fair warning.
- And honestly, they just look pretty on the plate, dont they? Like little orange sunshine sticks.
They just tick all the boxes. Plus, it’s a great way to use up those sweet potatoes sitting on your counter! I hate wasting food, you know?
Okay, Here’s What You Need
Here’s the lowdown on the ingredients. Nothing fancy, promise!
- 2 medium sweet potatoes (about 1.5 – 2 pounds), scrubbed clean. Don’t even need to peel ’em if you don’t want to – the skin gets nice and crispy!
- 3-4 tablespoons olive oil (I tend to use good extra virgin, but honestly, whatever you have works)
- 3-4 cloves garlic, minced (or grab the pre-minced stuff if you’re feeling lazy – zero judgment here)
- 1/4 cup grated Parmesan cheese (the powdery kind is fine, but fresh grated is *chef’s kiss*)
- 1 teaspoon smoked paprika (adds a nice depth, but regular paprika is fine too)
- 1/2 teaspoon dried Italian seasoning (or just dried oregano, or even just a pinch of dried thyme)
- 1/4 teaspoon salt (maybe a little more, to taste)
- 1/8 teaspoon black pepper
- Optional: A pinch of red pepper flakes for a little kick!
Getting Them Ready
Alright, let’s get these potatoes prepped. It’s super straightforward.
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This makes cleanup a breeze, seriously. If you don’t have parchment, foil works too, just maybe give it a little spray with cooking spray.
- Wash those sweet potatoes really well. Like, get all the dirt off.
- Now, cut them into wedges. I usually slice the potato in half lengthwise, then cut each half into 3 or 4 wedges, depending on how big the potato is. Try to make them roughly the same size so they cook evenly. Don’t worry if they aren’t perfect – mine never are!
- In a medium bowl, whisk together the olive oil, minced garlic, smoked paprika, Italian seasoning, salt, and pepper. If you’re using red pepper flakes, toss ’em in now too.
- Add the sweet potato wedges to the bowl with the oil mixture. Toss everything around until the wedges are nicely coated. Get your hands in there! It’s the easiest way to make sure everything is covered.
- Sprinkle the grated Parmesan cheese over the wedges in the bowl. Toss again gently to distribute the cheese.
Into The Oven!
Time for the magic to happen!
- Arrange the coated wedges on the prepared baking sheet in a single layer. Make sure they aren’t touching too much – this helps them get crispy instead of steaming. This is probably the most important step for texture!
- Bake for 20-30 minutes, flipping them halfway through (around 10-15 minutes). You’re looking for them to be tender when poked with a fork and nicely browned and crispy on the edges. The parmesan will get all golden and delicious.
- Keep an eye on them towards the end, ovens can be finicky! You want them cooked through but not burnt.
And that’s it! See? Told ya it was easy. Pull them out of the oven and try not to eat them all right off the pan (this is where I usually burn my mouth because I can’t resist a taste!).
Stuff I Learned Along The Way (Notes)
- Crowding is the Enemy: Seriously, if your baking sheet is too full, split it into two batches or use two sheets. They’ll steam instead of roast, and you won’t get those lovely crispy bits. Learned this the hard way!
- Garlic Burns: Be careful not to mince the garlic *too* finely, or it can burn on the edges before the potatoes are done. A regular mince is perfect. Also, make sure it’s mixed well into the oil.
- Parmesan Power: Freshly grated parmesan really does make a difference, its saltier and nuttier. But seriously, use what you have!
- Sweet Potato Sizes Vary: Adjust the oil and seasoning slightly depending on the size of your potatoes. Bigger potatoes might need a touch more coating.
Mix it Up! (Variations)
Okay, sometimes you gotta play around, right? Here are a few things I’ve tried:
- Spicy: Add a pinch of cayenne pepper or use hot smoked paprika instead of regular. Yum!
- Herbacious: Swap out the Italian seasoning for fresh chopped rosemary or thyme in the last 10 minutes of baking. So fragrant!
- Cheesy Additions: Sometimes I’ll sprinkle a *tiny* bit of cheddar or nutritional yeast along with the parmesan for a different flavor. (Just a tiny bit though!)
- One That Didn’t Work So Well: I once tried adding onion powder to the mix, thinking it would be good with the garlic. It just tasted a little… dusty? Stick to the garlic, folks.
What If You Don’t Have X? (Equipment)
- Baking Sheet: You definitely need one! A standard half sheet pan is my go-to.
- Parchment Paper: Highly recommend for easy cleanup. If you don’t have it, grease your pan well with oil or cooking spray.
- Cutting Board & Knife: Essential for cutting the wedges. A good sharp knife makes life easier, but honestly, any knife that can get through a sweet potato will work.
- Large Bowl: For tossing everything together. Any big bowl will do the trick.
Leftovers? (If You’re Lucky!)
Honestly, in my house, there are rarely any leftovers. But if you do have some, you can store them in an airtight container in the fridge for 3-4 days. To reheat, I recommend popping them back in the oven at 350°F (175°C) for 5-10 minutes to crisp them up again. Microwaving makes them a bit sad and soggy, just sayin’.
How I Like To Serve ‘Em
These wedges are super versatile! They’re great on their own as a snack (my personal favorite way to eat them, shhh!). They also make a fantastic side dish for just about anything – chicken, burgers, steak, fish. Sometimes I dip them in ranch, or a spicy avocado crema. My husband likes them with ketchup, which I just don’t get, but hey! To each their own, right? They’re even good with breakfast, believe it or not. Try ’em alongside some scrambled eggs.
Listen Up, Don’t Mess This Up Like I Did (Pro Tips)
- Don’t Underseason: Sweet potatoes can handle a good amount of seasoning. Don’t be shy with the salt and spices! I once tried rushing this step and regretted it because they tasted kinda bland.
- Hot Oven is Key: Make sure your oven is fully preheated. A hot oven is what gives you those crispy edges.
- Flip ‘Em!: Seriously, flipping them halfway through is essential for even cooking and browning on both sides. Don’t skip it!
- Parmesan at the Right Time: Adding the parmesan with the oil ensures it sticks and gets nice and toasted, not burnt.
Quick Questions? (FAQ)
Got questions? I probably had ’em too! Here are some common ones:
- Can I use regular potatoes? Yep! This works great with russets or even red potatoes, though the cook time might vary a little. The flavor profile is awesome on any potato.
- Can I make these ahead of time? I mean, you can chop the potatoes and store them in water in the fridge, but honestly, they’re *way* better cooked fresh. They lose their crispiness if they sit around.
- What about different cheeses? I like parmesan best here because it gets crispy, but you could try a hard aged cheddar or even nutritional yeast for a dairy-free version. Results might vary though!
- My wedges aren’t getting crispy! Whyyyy? Okay, are you crowding the pan? That’s the biggest culprit. Also, is your oven hot enough? And did you flip them? Check those things first! Sometimes, depending on the potato’s water content, they just need a few extra minutes.
- Is this healthy? Define healthy! It’s got sweet potatoes, which are good form you! It’s baked, not fried. It’s got oil and cheese, so moderation is key. But hey, it’s certainly better than a lot of other snack options, right? It’s all about balance, folks.
Hope you give these Easy Baked Garlic Parmesan Sweet Potato Wedges a try! Let me know what you think!
Ingredients
- 2 medium sweet potatoes, about 1.5 lbs total
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
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1Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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2Wash the sweet potatoes thoroughly. Cut each sweet potato in half lengthwise, then cut each half into 4-6 wedges, depending on the size of the potato.
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3In a large bowl, toss the sweet potato wedges with olive oil, garlic powder, salt, and black pepper until evenly coated.
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4Arrange the seasoned sweet potato wedges in a single layer on the prepared baking sheet, ensuring they are not overlapping.
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5Bake for 20-25 minutes, flipping the wedges halfway through, until they are tender when pierced with a fork and slightly crispy on the edges.
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6Remove from the oven and immediately transfer the hot wedges back to the large bowl. Add the grated Parmesan cheese and fresh parsley (if using) and toss gently until the cheese is melted and coats the wedges. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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