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Crispy Sweet Potato Wedges are baked, not fried, for a healthier side dish! Serve with my creamy and delicious garlic aioli.
👉️ Get the recipe and more tips at the link in my bio (or do a search on Google for "Yellow Bliss Road Sweet Potato Wedges")
https://www.yellowblissroad.com/sweet-potato-wedges/
SWEET POTATO WEDGES
Serves 4
INGREDIENTS
Sweet Potato Wedges:
2 ½ pounds sweet potatoes about 3-4 medium potatoes
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper optional
1/4 teaspoon freshly ground black pepper
2 tablespoons neutral cooking oil
1 teaspoon kosher salt
Garlic Aioli:
1/2 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro or fresh parsley
1 tablespoon green onion finely chopped
INSTRUCTIONS
1. Scrub the outside of the potatoes well. Cut the potatoes into wedges no more than ½" thick. The thinner the potatoes are, the crispier they will get.
2. Soak in cold water for at least 30 minutes. Dry thoroughly with paper towels until no moisture remains. ***Do not miss this step, otherwise you will end up with soggy potatoes.
3. Preheat oven to 400℉. Line 2 large baking sheets with foil and spray with nonstick cooking spray.
4. Mix together the cornstarch and seasonings in a resealable plastic bag. Add the potato wedges and shake, coating all of the wedges in a thin layer of the seasoning mixture. Drizzle with oil, and shake again until all wedges are well coated.
5. Place potato wedges at least 1" apart on the prepared baking sheet. Do not crowd the pan. Bake for 40-50 minutes, until browned and crispy, flipping halfway through.
6. Remove the pan from the oven and immediately sprinkle the hot potatoes with salt.
7. While the potatoes bake, stir the Garlic Aioli ingredients together, then taste and adjust seasoning as needed. Refrigerate until ready to use.
8. Serve potato wedges immediately, with the garlic aioli on the side.
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