Roasted sweet potato wedges? Oven fries?

[Anonymous]

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Please share you recipe for success

[Anonymous]

My recipe is below, however the only time the wedges have come out uniformly crispy is when I precooked them most of the way, pulled them out of the oven while something else was cooking, then finished them off for another 8 minutes or so. When I cook them all at once, they vary between crispy and soggy depending on the sweet potato.

Sweet potato wedges
2 large sweet potatoes cut into 6ths or 8ths
1 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary
Black pepper
Olive oil
Toss wedges in olive oil and salt mixture in a bowl. Spread on a cookie sheet not touching. Cook at 425° for at least 20 minutes—turn onto next side every 7-8 minutes until done.

[Anonymous]

Cook's Illustrated did an article on how to make sweet potato fries at home (i.e. without deep frying). It was way too complicated for me.

[Anonymous]

Anonymous wrote:My recipe is below, however the only time the wedges have come out uniformly crispy is when I precooked them most of the way, pulled them out of the oven while something else was cooking, then finished them off for another 8 minutes or so. When I cook them all at once, they vary between crispy and soggy depending on the sweet potato.

Sweet potato wedges
2 large sweet potatoes cut into 6ths or 8ths
1 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary
Black pepper
Olive oil
Toss wedges in olive oil and salt mixture in a bowl. Spread on a cookie sheet not touching. Cook at 425° for at least 20 minutes—turn onto next side every 7-8 minutes until done.

Thanks - maybe too much trouble for the results….looking to keep the potato side extremely simple

[Anonymous]

We buy the Alexa frozen sweet potato fries and they come out quite well.

[Anonymous]

The key is adding a bit of cornstarch when coating in seasonings and toss with the oil.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My recipe is below, however the only time the wedges have come out uniformly crispy is when I precooked them most of the way, pulled them out of the oven while something else was cooking, then finished them off for another 8 minutes or so. When I cook them all at once, they vary between crispy and soggy depending on the sweet potato.

Sweet potato wedges
2 large sweet potatoes cut into 6ths or 8ths
1 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary
Black pepper
Olive oil
Toss wedges in olive oil and salt mixture in a bowl. Spread on a cookie sheet not touching. Cook at 425° for at least 20 minutes—turn onto next side every 7-8 minutes until done.

Thanks - maybe too much trouble for the results….looking to keep the potato side extremely simple

simpified- cook in microwave. baking sheet with foil- either butter pats or olive oil or combo and salt. Put the potatoes pieces on it. Srinklle whatever spices you choose. Stick in oven for 15 minutes-435 or whatever. I turn nothing and don't care if they toush

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:My recipe is below, however the only time the wedges have come out uniformly crispy is when I precooked them most of the way, pulled them out of the oven while something else was cooking, then finished them off for another 8 minutes or so. When I cook them all at once, they vary between crispy and soggy depending on the sweet potato.

Sweet potato wedges
2 large sweet potatoes cut into 6ths or 8ths
1 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary
Black pepper
Olive oil
Toss wedges in olive oil and salt mixture in a bowl. Spread on a cookie sheet not touching. Cook at 425° for at least 20 minutes—turn onto next side every 7-8 minutes until done.

Thanks - maybe too much trouble for the results….looking to keep the potato side extremely simple

simpified- cook in microwave. baking sheet with foil- either butter pats or olive oil or combo and salt. Put the potatoes pieces on it. Srinklle whatever spices you choose. Stick in oven for 15 minutes-435 or whatever. I turn nothing and don't care if they toush

Do you cook until mushy? Cut into pieces first before microwaving? I feel like I need someone to break down their specific process. I promise I’m not a bad cook, but I’ve never mastered sweet potato fries!

[Anonymous]

I sometimes cook the potato chunks in the instant pot (with chicken broth as the liquid) for 1-2 minutes in a vegetable strainer prior to putting them in the oven with seasonings to roast up. works well.