Fish Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with avocado oil, fresh rosemary, thyme, and smoked paprika are genuinely hard to beat as a side dish or snack. The trick here is preheating the baking sheet so the wedges hit a hot surface the moment they go in, giving you that deeply caramelized, crispy edge without any breading or fuss. Minced garlic and a whisper of cayenne round out the flavor, making each wedge savory, a little smoky, and just the right amount of bold. Every single ingredient is whole-food and naturally free from seafood and fish in any form, so there's no label-reading required and no hidden surprises. These are the kind of wedges that disappear fast, so consider making a double batch if you're feeding a crowd. A scatter of fresh flat-leaf parsley at the end keeps things bright and pulls the whole platter together beautifully.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), scrubbed
- 3 tbsp avocado oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- ¾ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Place a large baking sheet in the oven while it preheats — a hot pan helps the cut faces of the wedges sear rather than steam.
- 2
Cut each sweet potato in half lengthwise, then cut each half into 3–4 wedges of roughly equal thickness (about 3/4 inch at the widest point). Uniform size ensures even cooking.
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