A crisp wedge makes everything better. Skip the frying process though — in the end, you can still achieve a great crisp by baking potatoes and you can skip the extra grease. The trick? Cornstarch, my friends.
- 3 large sweet potatoes
- 1/2 tbsp of paprika
- 1/2 tbsp of onion powder
- 1/2 tbsp of garlic powder
- 1/2 tsp of cayenne pepper
- 1-2 tbsp of cornstarch
- Salt + Pepper to taste
- Olive oil drizzle
Start by peeling your potatoes and cutting them into appropriate slices. Put them all in one big bowl filled with water and let them soak for up to two hours, before removing and patting well with a towel until extremely dry.
You can preheat your oven to 425°F at this point. Next, place the potato wedges back into a dry bowl and add all of the spices and toss until coated well. Next, using 1 tbsp of cornstarch at a time, coat the wedges evenly with a light layer of cornstarch. Add the second tablespoon when necessary.
Cornstarch is the secret ingredient that helps achieve that crisp texture. Just remember to dust off the excess starch though –you’re looking for a light powdery dusting. Next, lay out the wedges on a baking tray lined with parchment paper and drizzle with olive oil and coat once more.
(Before I thought about sharing the recipe, I definitely wasn’t intending to, soooooo, excuse the uneven cuts hehe)
Pop them in the oven on the lower rack for 25 minutes. Flip them over once the 25 minutes is up and then lower the temperature to 375°F and cook for another 15-20 minutes in the middle rack, depending on how browned they become.
Remove from the oven and allow to cool before digging in.
Ketchup? We don’t need her.
Peace and good eats, guys! -A❁