Low Iodine Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes are a naturally low-iodine ingredient, which makes them a fantastic foundation for a satisfying side dish that doesn't require any substitutions or workarounds. These wedges get their irresistible crispiness from a clever technique — preheating the baking sheet so the cut faces sear on contact rather than turning soft and steamy. Avocado oil, fresh rosemary, thyme, smoked paprika, and minced garlic coat every wedge in a bold, aromatic crust that makes the whole kitchen smell incredible. The result is deeply caramelized edges with a tender, fluffy interior — the kind of texture that makes it hard to stop at just a few. Because every ingredient here is whole and unprocessed, you don't have to stress about hidden additives or iodine-containing fillers that can sneak into packaged seasonings. A finishing scatter of fresh parsley adds a pop of color and brightness right before serving. These wedges work beautifully alongside grilled proteins or as a crowd-pleasing snack straight off the pan.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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