Time 45m Yield 4 serving(s) Number Of Ingredients 6 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.
Time 35m Yield 1 Number Of Ingredients 6 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.
Time 45m Number Of Ingredients 4 Steps:
Cut potatoes into wedges. Add wedges to a bowl and coat with olive oil. Toss in thyme and salt and pepper. Place potato wedges in a pan and roast at 425 degrees for 35 minutes.
Time 40m Yield 4 to 6 side dish servings Number Of Ingredients 11 Steps:
To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook’s knife. Set aside. Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat. In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste. While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use. Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F. Put a baking sheet on the center rack and preheat for 10 minutes. Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes. Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more. To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm. Cook’s Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily. Copyright 2001 Television Food Network, GP. All rights reserved *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Time 45m Yield 8 servings. Number Of Ingredients 13 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.
Time 35m Yield 4 Number Of Ingredients 11 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.
Yield 3 servings Number Of Ingredients 5 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!
Yield Makes 6 servings Number Of Ingredients 5 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.
More about “roasted sweet potato wedges recipes”
Time 1h Yield 10 cups, 8 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F. Divide sweet potatoes between two 15 1/2" by 10 1/2" jelly-roll pans. In 1-quart saucepan, heat sugar, vinegar, margarine, salt and 1/4 cup water to boiling over high heat. Divide sugar mixture between jelly-roll pans; toss with potatoes to coat. Spread potatoes evenly in pans. 2. Roast potatoes 45 minutes or until very tender and glaze thickens, turning potatoes occasionally to coat.
