Can I make these gluten-free?

Yes. The recipe is naturally gluten-free. Use GF Sides -approved toppings and dairy-free Parmesan if needed.

Can I use russet potatoes instead?

Absolutely. They’ll behave a bit starchier and need maybe a slightly longer bake. But they’ll still be delicious — classic Starchy Sides situation.

How do I stop them from getting mushy?

Don’t overcrowd the pan, pat them dry, and don’t under-bake. Space + high heat = crunchy edges.

What if I don’t have Parmesan?

Use nutritional yeast (vegan) or Pecorino if you like sharper cheese. Or skip cheese and add smoked paprika + garlic powder for flavor.

Are these healthy enough for picky eaters?

These rank high among Healthy Side Dishes For Picky Eaters because they feel like a treat while still packing fiber and vitamins. Sneaky success!

Garlic Parmesan Sweet Potato Wedges — Easy Meals With Baked Sweet Potatoes

Description

Crunchy on the outside, tender inside — these sweet potato wedges get a savory makeover with garlic and grated Parmesan. They’re an easy, healthier swap for fries and perfect for weeknights, parties, or snack-time raids of the fridge.

Ingredients

Scale

2 large sweet potatoes
4 tbsp olive oil
4 garlic cloves, finely minced
1 tsp smoked paprika
1 tsp onion powder
½ tsp salt
½ tsp black pepper
½ cup freshly grated Parmesan
2 tbsp chopped fresh parsley (for garnish)
Optional: ¼ tsp red pepper flakes for a little heat

Instructions

Heat the oven. Set it to 425°F (220°C). Line a large baking tray with parchment for easy cleanup.
Prep the potatoes. Rinse and scrub the sweet potatoes, then cut each into wedges about 1″ thick so they cook uniformly.
Make the garlicky oil. Whisk together the olive oil, minced garlic, smoked paprika, onion powder, salt, pepper, and red pepper flakes (if using) in a small bowl.
Coat the wedges. Put the potato wedges in a big bowl, pour the seasoned oil over them, and toss until every piece is well coated.
Add cheese. Sprinkle half the Parmesan over the potatoes and toss again so the cheese adheres.
Arrange for roasting. Spread the wedges in a single layer on the prepared tray — don’t crowd them, or they’ll steam instead of crisp.
Roast. Bake 25–30 minutes, turning once halfway through, until the edges are golden and the cheese has crisped.
Finish and serve. As soon as they come out of the oven, scatter the remaining Parmesan on top so it melts slightly. Garnish with parsley and serve hot with your favorite dip.

Notes

Quick tip: For extra-crispy edges, pop the tray under the broiler for 30–90 seconds at the very end — watch it closely! FYI, reheating in the oven or air fryer restores crispness better than the microwave.