Description
A simple, wholesome snack with crisped edges and a savory, cheesy coating.
Ingredients
Scale
- 2 large sweet potatoes — scrubbed clean and cut into 8 wide wedges total
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, finely minced
- ½ cup freshly grated Parmesan
- 1 tsp smoked paprika
- ½ tsp fine sea salt
- ¼ tsp freshly cracked black pepper
- 1 tsp lemon juice (optional — for a bright finish)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat the oven to 425°F (220°C). While it warms, wash the sweet potatoes, dry them well with a towel, and slice each potato into four even wedges so you end up with eight pieces per potato. Removing surface moisture helps them roast instead of steam.
- In a large bowl, toss the wedges with the olive oil, smoked paprika, sea salt, and black pepper until every piece is lightly coated.
- Mix the minced garlic and grated Parmesan together; the mixture should form a slightly sticky paste. Spoon or rub this garlic-Parmesan blend onto the outside of each wedge so the cheese sticks.
- Arrange the prepared wedges in a single layer on a baking sheet lined with parchment (don’t crowd them). Roast for about 20 minutes.
- Flip each wedge with tongs or a spatula, then return the pan to the oven and bake an additional 10–12 minutes, until the edges are golden and the cheese has crisped.
- Remove the pan from the oven and, if you like, squeeze the lemon juice over the hot wedges. Scatter the chopped parsley on top, serve immediately, and enjoy while the crust is at its crispiest.