Oven Fried Sweet Potato Wedges Recipes

Steps:

• Cut the potatoes into thin wedges.
• Pile them in a bowl and cover them with cold water.
• Let rest 15 minutes.
• Preheat oven to 375 degrees F.
• Coat a baking sheet with vegetable spray.
• Set aside.
• Drain the potatoes and dry them with paper towels.
• Press the potatoes with paper towels to remove all water.
• Transfer the potatoes to a large bowl.
• Sprinkle the potatoes with oil, tossing the potatoes to disburse it.
• Then sprinkle with pepper, salt, paprika and cayenne pepper.
• Bake the potatoes at 375 degrees F for 20 minutes.
• Turn over the potatoes.
• Sprinkle potatoes with garlic and continue cooking for another 15-20 minutes or until crisp and brown.
• Serve immediately.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
• Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

Steps:

• Preheat oven to 450° and spray baking sheet with non stick spray.
• Cut each potato into 8 wedges, making them all about the same size.
• Place in a large bowl and toss with paprika, salt and pepper, then add olive oil and toss again.
• Spread onto baking sheet and roast for 20 minutes.
• Turn and bake for an additional 10 to 15 minutes or until golden brown.
• Serve immediately.

Steps:

• Mix 2 teaspoons each onion powder and garlic powder, 1 teaspoon each dried dill and kosher salt and 1/2 teaspoon pepper. Cut 3 sweet potatoes into 3/4-inch-thick wedges. Toss with 2 tablespoons vegetable oil and 1 1/2 tablespoons of the spice mixture. Roast at 450 degrees F until browned, about 50 minutes. Toss with the remaining spices. Serve with ranch dressing.

Steps:

• Preheat oven to 450 degrees. Coat jellyroll pan with cooking spray.
• Cut potatoes in half, lengthwise. Place each potato half, cut-side down, on cutting board; cut into 1-inch thick wedges.
• Combine chili powder, thyme, salt, cumin, and cinnamon.
• In a separate bowl, toss together potatoes, oil and spice mixture until well-coated. Arrange on pan in a single layer. Roast until potatoes are tender and browned, 20-25 minutes.

Steps:

• Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
• Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.
• Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
• Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

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.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Cut off and discard the ends of the potatoes, halve, then cut each half into long wedges.
• Tip the wedges onto a large baking tray. Drizzle over the oil, sprinkle over the thyme or rosemary and plenty of seasoning, then toss to coat.
• Cook in the oven for 15 mins, then turn the wedges over and cook for 15 mins more until golden and tender. Serve.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
• Place potatoes into a bowl and drizzle with oil.
• Mix brown sugar, cumin, and cayenne pepper together in a small bowl with a fork. Sprinkle mixture over potatoes to coat. Lay out wedges on the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Remove from the oven and turn the potatoes. Increase the heat to 400 degrees F (200 degrees C). Continue to cook until fork-tender, about 20 minutes. Serve.

Steps:

• Preheat oven to 400 degrees. Peel sweet potatoes; cut in half crosswise and then into wedges about 1 inch wide. Crush garlic clove in its skin.
• On a rimmed baking sheet, toss sweet potatoes with garlic, olive oil, thyme, crushed red pepper, and salt. Roast until soft, about 30 minutes.

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash sweet potatoes. Slice in half, then into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 30-40 minutes.
• Enjoy!

Steps:

• Preheat oven to 425°. Peel and cut sweet potatoes lengthwise into 1/2-in. wedges. In a shallow bowl, whisk egg whites, salt and pepper until foamy. Place Parmesan cheese in another shallow bowl. Dip potatoes in egg white mixture, then in Parmesan cheese, patting to help coating adhere., Transfer to 2 foil-lined 15x10x1-in. baking pans coated with cooking spray. Roast 25-30 minutes or until potatoes are tender and cheese is golden brown. If desired, serve with mustard.

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.

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.