Can I use regular potatoes instead?

Absolutely — same method works. The flavor changes but the technique is identical.

Are these gluten-free?

Yes. They’re naturally gluten-free — perfect as Gf Sides .

Can I bake them at lower temperatures?

You can, but lower heat gives softer skin and longer baking time. For crisp wedges, stick with 425°F.

What’s the best garlic method?

Minced fresh garlic gives punch. If you’re worried about burning, use garlic powder in the oil and add fresh minced garlic at the end.

How do I make them less oily?

Use a light spray of oil instead of heavy toss; or blot wedges with paper towel after baking.

Ultimate Garlic Parmesan Sweet Potato Wedges — What Goes Good With Sweet Potatoes?

Name: Ultimate Garlic Parmesan Sweet Potato Wedges — What Goes Good With Sweet Potatoes?
Prep time: 10 min
Total time: 40 min
Ingredients: 2 large sweet potatoes, scrubbed clean; 4 tbsp olive oil; 4 garlic cloves, finely minced; 1 tsp smoked paprika; 1 tsp onion powder; ½ tsp kosher salt (adjust to taste); ½ tsp freshly ground black pepper; ½ cup freshly grated Parmesan cheese; 2 tbsp chopped fresh parsley for garnish; Optional: ¼ tsp red pepper flakes for heat

Description

Crispy on the outside, tender inside, and super cheesy — these wedges turn everyday sweet potatoes into a snack (or side) that actually gets applause. They’re simple, wholesome, and perfect for dunking. Ready?

Ingredients

Scale

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

Instructions

Heat the oven. Set it to 425°F (220°C) and line a baking tray with parchment. Preheating matters — it helps the wedges crisp up.
Cut the potatoes. Trim the ends, halve each potato lengthwise, then cut each half into 3–4 wedges so pieces stay roughly the same thickness. Aim for ~1″ wedges so they cook evenly.
Make the flavor oil. In a small bowl whisk together the olive oil, minced garlic, smoked paprika, onion powder, salt, pepper, and red pepper flakes (if using).
Coat the wedges. Toss the sweet potato pieces in a large bowl with the seasoned oil until every wedge gets a glossy coat.
Parmesan toss. Sprinkle about half the Parmesan over the wedges and toss again so some cheese clings to the potatoes before baking.
Spread on the pan. Arrange the wedges in a single layer on the prepared tray — don’t crowd them. Crowding causes steaming, not crisping.
Roast. Bake for 25–30 minutes, flipping once at the halfway mark. Look for golden, slightly charred edges.
Finish with cheese. Pull the tray from the oven and immediately sprinkle the remaining Parmesan over the hot wedges so it melts in small, irresistible pockets.
Garnish & serve. Scatter chopped parsley on top and serve right away with your favorite dip.

Notes

Quick tips for win-worthy wedges

Use freshly grated Parmesan — pre-grated stuff won’t melt and brown the same way.
Don’t overcrowd the pan. If your baking sheet looks packed, use two.
Flip once halfway so both sides crisp up evenly.
Want extra crunch? Broil for 1–2 minutes at the end — watch closely so nothing burns.
FYI: Letting wedges rest 2–3 minutes after baking firms them up slightly and makes them easier to pick up.

Dips that pair brilliantly

Garlic aioli, chipotle ranch, honey mustard, or plain Greek yogurt with a squeeze of lemon.

Storage & reheating

Store leftovers in an airtight container for up to 4 days. Reheat in a 375°F oven (or toaster oven) for 8–10 minutes to restore crispiness. Microwaving will soften them — use that only if you’re in a rush.