I love how garlic and Parmesan turn humble sweet potatoes into a snack that feels gourmet but stays simple. These Garlic Parmesan Sweet Potato Wedges roast at high heat until caramelized, then get tossed with bright parsley and extra cheese for a crisp, savory finish. I’ve made this recipe dozens of times and I’ll share the tips that keep the wedges crispy and well-seasoned every time—similar to other variations I enjoy like this garlic Parmesan sweet potatoes.
Why Make This Recipe
- Flavor-packed: the sweetness of the potato balances garlic, salt, and nutty Parmesan for wide appeal.
- Nutritious: sweet potatoes are high in vitamin A and fiber, making this a smarter side dish.
- Easy and quick: you can prep in 10 minutes and roast in about 25–30 minutes.
- Versatile: serve them as a snack, side, or appetizer at weeknight dinners or gatherings.
- Personal insight: I often double the batch because they disappear fast—these are my go-to when friends come over, especially when paired with a tangy dip or salad like in this air-fryer version that inspired my timing tweaks.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 25–30 minutes at 425°F (220°C)
- Total time: 35–40 minutes
- Servings: 4 (as a side)
- Difficulty: Easy
- Method: Toss wedges in oil and seasoning, roast on a rimmed baking sheet until tender and crisp, then toss with Parmesan and herbs.
My Experience Making This Recipe
I tested wedges cut both thick and thin; 3/4-inch-thick wedges give the best balance of creamy interior and crisp edges. I also learned that a hot, dry baking sheet and spaced wedges are critical to avoid steaming.
How to Make Garlic Parmesan Sweet Potato Wedges
Start with 2 large sweet potatoes (about 1.5 lb). Cut each into 8 wedges, keeping sizes similar for even cooking. Toss wedges in 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (optional), and 3 cloves minced garlic. Arrange in a single layer on a rimmed baking sheet lined with parchment and roast at 425°F (220°C) for 25–30 minutes, flipping once at 15 minutes. When they’re golden and fork-tender, remove and immediately toss with 1/3 cup freshly grated Parmesan and 2 tablespoons chopped parsley. Expect crisp, brown edges and a soft, sweet center.
Expert Tips for Success
- Dry thoroughly: pat potatoes completely dry after washing to reduce steam and promote browning.
- Use a hot pan: preheat the baking sheet in the oven for 5 minutes, then place wedges on it to encourage instant sizzle.
- Don’t overcrowd: give each wedge at least 1/2 inch of space so hot air circulates; use two sheets if needed.
- Fresh Parmesan matters: pre-grated cheese contains anti-caking agents that melt differently—grate from a block for best texture.
- For an air-fryer option try similar timing at 375°F (190°C) for 14–18 minutes, shaking halfway; see a related tested technique here: crispy garlic-Parmesan method that highlights cheese timing.
How to Serve Garlic Parmesan Sweet Potato Wedges
- As a side: pair with grilled chicken or fish and a lemony yogurt sauce. I like serving them with a crockpot-style main for easy entertaining; see pairing ideas like this crockpot chicken and potatoes.
- As an appetizer: serve stacked with a bowl of garlic aioli or tzatziki for dipping.
- For presentation: finish with a dusting of Parmesan, a sprinkle of chopped parsley, and a lemon wedge to brighten flavors.
- Occasion tips: double the recipe for game day or holiday sides—they travel well in a warm oven-safe dish.
Storage and Reheating Guide
- Refrigerate: store cooled wedges in an airtight container for up to 3–4 days.
- Freeze: flash-freeze on a tray for 1 hour, then transfer to a freezer bag for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat for best texture: bake at 400°F (200°C) for 8–12 minutes or use an air fryer at 375°F (190°C) for 5–8 minutes to restore crispness. Microwaving will heat them quickly but yields a softer, less appealing texture.
Recipe Variations
- Dairy-free: swap Parmesan for 2 tablespoons nutritional yeast plus a pinch of salt for a cheesy flavor.
- Spicy: add 1/4–1/2 teaspoon cayenne or red pepper flakes to the seasoning mix for heat.
- Herb-forward: replace parsley with chopped rosemary or thyme for an aromatic twist.
- Make them in the air fryer: cook at 375°F (190°C) for 14–18 minutes, flipping halfway—timing varies by model and thickness.
Nutritional Highlights
- Vitamin A and beta-carotene: sweet potatoes are an excellent source, supporting eye and immune health.
- Fiber-rich: they provide fiber for satiety and digestion.
- Allergen note: contains dairy (Parmesan). To make it dairy-free, use nutritional yeast as noted above. Portion guidance: a typical serving is about 1 to 1.5 cups (about 150–200 g) as a side.
Troubleshooting Common Issues
- Soggy wedges: usually due to overcrowding or insufficient heat—use a hot sheet and space wedges apart.
- Burnt garlic flavor: if garlic browns too fast, toss it in after the first flip or reduce garlic amount; minced garlic can scorch at high temps.
- Uneven cooking: cut wedges to uniform size and check oven calibration; rotate the pan halfway through the bake.
Frequently Asked Questions
Q: Can I use Yukon Gold or russet potatoes instead?
A: Yes. Cooking time may increase by 5–10 minutes for denser russets. Adjust cut size to keep wedges similar so they cook evenly, and reduce oil slightly for starchy potatoes.
Q: Should I soak the wedges in water before roasting?
A: Soaking (15–30 minutes) can remove excess starch and help browning, but make sure to dry thoroughly—moisture is the enemy of crispness. I skip soaking if I’m short on time and rely on a very hot pan and spacing.
Q: Can I make these ahead for a party?
A: Roast them fully, cool, then reheat in a 400°F (200°C) oven for 8–12 minutes to restore crispness. For best texture, avoid microwaving before serving.
Q: How do I get the Parmesan to stick without becoming clumpy?
A: Toss wedges with Parmesan immediately after they come out of the oven while still hot so the cheese softens and adheres. Use freshly grated Parmesan for a fine, even coating.
Conclusion
If you want an extra reference or inspiration for this classic pairing, check the original take on Garlic Parmesan Sweet Potato Wedges here: Garlic Parmesan Sweet Potato Wedges – Southern Discourse.
Garlic Parmesan Sweet Potato Wedges
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Flavor-packed sweet potato wedges roasted to crispy perfection with garlic and Parmesan, offering a nutritious snack or side dish.
Ingredients
- 2 large sweet potatoes (about 1.5 lb)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 3 cloves minced garlic
- 1/3 cup freshly grated Parmesan
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 425°F (220°C) and the baking sheet for 5 minutes.
- Cut sweet potatoes into 8 wedges each, keeping sizes similar for even cooking.
- Toss wedges in a bowl with olive oil, kosher salt, black pepper, smoked paprika, and minced garlic.
- Arrange wedges in a single layer on the preheated baking sheet lined with parchment paper.
- Roast for 25–30 minutes, flipping once at 15 minutes, until golden and fork-tender.
- Remove from oven and immediately toss with freshly grated Parmesan and chopped parsley before serving.
Notes
For optimal crispiness, ensure wedges are spaced apart and the pan is hot. Use freshly grated Parmesan for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American