Ingredients
Method
- Prep the potatoes: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. Cut the sweet potatoes into uniform wedges, aiming for about ½-inch thickness so they cook evenly.
- Dry them thoroughly: This is the most critical step. Place the cut wedges on a clean kitchen towel or several layers of paper towels and pat them completely dry. Remove any excess moisture; this ensures they crisp up in the oven rather than steaming.
- Season: In a large bowl, toss the dried potato wedges with the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet, ensuring they aren't crowded. If your pan is small, use two sheets to avoid steaming.
- Roast: Bake for 20-25 minutes. Halfway through (around the 10-minute mark), flip the wedges with tongs to ensure even browning on all sides. They are done when the edges are crisp and golden, and a fork easily pierces through the center.
- Make the mayo: While the potatoes roast, whisk together the mayonnaise, lime juice, zest, grated garlic, and salt in a small bowl until smooth. Taste and adjust salt if needed.
- Serve: Transfer the hot wedges to a serving platter. Sprinkle with a tiny pinch of flaky sea salt if desired. Serve immediately with the lime mayo on the side for dipping or drizzling over the top.
Nutrition
Notes
The secret isn't fancy seasoning; it’s making sure you pat the potatoes completely dry before tossing them in oil. If they’re wet, they steam instead of roast, and that soggy texture is a dealbreaker. Once I started doing that, these became the easiest side dish to throw together while handling dinner.
I serve these alongside grilled chicken or even just with a simple green salad for a light weeknight meal. The lime mayo adds a necessary brightness that cuts through the natural sweetness of the potatoes, making every bite feel intentional rather than accidental.