Crispy Potato Wedges

Crunchy sweet potato wedges with avocado garlic dip create a delightful mix of textures and tastes for an addictive snack or side. Getting that hard-to-achieve crunch with sweet potatoes isn't tough anymore - just follow a few key tricks that'll turn ordinary spuds into something you can't stop eating.

I stumbled on the water-soaking trick completely by chance when I got sidetracked during dinner prep. Stuck with potatoes sitting in water, I just went with it and couldn't believe how much crunchier they turned out! Now it's my must-do step for wedges that vanish from plates in seconds.

Ideal Potato Selection

• Pick sweet potatoes with flat, even sides for easier cutting—go for regular shapes without many twists or lumps
• Stick with medium ones for wedges that bake evenly without getting burnt
• Go for the orange-fleshed kinds (sometimes called "yams" in US stores) for that lovely sweet caramelized taste
• Your call on skin—taking it off gives smoother texture while keeping it on adds a rustic look and more nutrients

Pin it

Foolproof Crisping Technique

Smart Cutting

First cut your sweet potatoes down the middle, then split each half again. Keep cutting until you've got wedges around ¾-inch thick. Making them all the same size means they'll cook together—way better than having some burnt pieces while others stay raw in the middle.

Water Bath Magic

Put your cut wedges in cold water for at least an hour. This might seem like extra work but it's the game-changer—it pulls out the extra starch that normally stops them from getting crispy. You'll notice the water turning cloudy as the starch comes out.

Complete Drying

After the soak, drain your wedges and dry them completely with paper towels. Any water left behind will fight against crispiness, so don't rush this part. Once they're dry, mix them gently with cornstarch, which makes a super-thin layer that soaks up any leftover moisture during cooking.

Seasoning Mix

Coat your wedges with olive oil and mix of paprika, garlic powder, onion powder, chili powder, cayenne (more or less depending on how spicy you want), and dried thyme. Always go with dried herbs instead of fresh ones—fresh herbs have moisture that works against getting things crispy.

Hot Pan Trick

Try this killer tip: put your baking sheets in the oven while it warms up. When you put your seasoned wedges on the hot pans, they start sizzling right away, giving that crucial first sear. Keep them well apart—crowding them means they'll steam instead of crisp up.

Final Salt Touch

Wait until the wedges come out golden and crunchy from the oven before adding salt. Putting salt on before cooking pulls out moisture and ruins the crispiness. A bit of flaky sea salt right when they're hot makes that perfect salty-sweet combo.

Smooth Dipping Sauce

While the wedges cook, throw ripe avocado, garlic, a bit of mayo, lemon juice, and fresh herbs in a food processor or blender. In just twenty seconds, you've made the ideal creamy partner for your crunchy wedges—the cool, garlicky sauce matches the sweet spiciness perfectly.

One time my neighbor dropped by when these were cooking and hung around for 20 minutes just to try them. She pretended she was "just delivering mail" but kept finding excuses to stay as the kitchen filled with the smell. When I finally let her taste one, she took a bite and immediately wanted the instructions. Now she brings them to every group dinner and takes all the credit—but I know exactly where she learned that soaking trick!

Tasty Pairing Ideas

Give these wedges to folks right out of the oven when they're crunchiest, with the avocado dip on the side for dunking. They go great with grilled chicken or hamburgers, or put them out with other snacks on game day. For a full veggie meal, eat them with a big salad or plant-based burger.

Flavor Twist Options

Mix things up with a sweet-hot combo by adding a spoon of brown sugar or maple syrup to your spices. For something totally different, try curry powder, cumin, and a touch of cinnamon for Middle Eastern-style wedges. If avocados aren't your thing, these taste just as good with regular garlic mayo, spicy sriracha dip, or even a tangy yogurt sauce.

Keeping Leftovers Fresh

These wedges taste best straight from the oven, but if you have extras, keep them in a paper bag instead of a sealed container—this helps them stay somewhat crispy by letting moisture escape. Warm them up in a hot oven (skip the microwave) for about 5 minutes to bring back some crunch. The avocado dip stays good for up to two days in the fridge if you press plastic wrap right on top to stop it from turning brown.

Pin it

Smart Cooking Tricks

• Slice across the grain of the sweet potato so your wedges don't fall apart
• When you're rushed, even 30 minutes of soaking will make them noticeably crispier
• A quick oil spray just before serving adds extra richness and shine

The first time I made these for my fussy nephew, he stared at them doubtfully and said he "couldn't stand sweet potatoes." After watching everyone else chow down, he tried one reluctantly—then ate seven more back-to-back! Now when his family visits, he asks if we're having "the orange fries" before he's even through the door. Sometimes the best way to win over veggie haters is just to make them super crunchy!

Frequently Asked Questions

→ Why do you soak sweet potatoes before baking?

Soaking removes surface starch, which makes the sweet potatoes crispier when baked. It’s an important trick for the best texture.

→ Can I skip the cornstarch step?

You can skip cornstarch, but the wedges won’t be quite as crunchy. The seasoning will still make them delicious though!

→ How can I keep my aioli green longer?

Lemon juice helps keep the green color. For extra freshness, cover the dip with plastic wrap right against the surface and refrigerate. Use it within a day.

→ Can I prepare this dish earlier?

It’s best to enjoy the wedges fresh from the oven. But, you can prep the potatoes and make the sauce in advance. Bake just before serving.

→ Why wait to add salt?

If you salt first, it can pull out moisture and make the wedges soggy. Adding it after baking gives them a great salty crunch.

→ Is air frying an option?

Totally! Cook in the air fryer at 380°F for about 15 minutes, shaking the tray halfway. Don’t overcrowd and work in batches if needed.