Xanthan Gum Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted with garlic, smoked paprika, rosemary, and thyme are already a winning combination, but the technique here is what takes these wedges from good to genuinely crave-worthy. Preheating the baking sheet before the potatoes ever touch it means the cut faces hit a screaming-hot surface and sear immediately, building that deep golden crust without any binding agents or additives whatsoever. Avocado oil holds up beautifully at high heat, and the minced garlic caramelizes right into the wedges as they roast — no shortcuts, no fillers, just real ingredients doing exactly what they're supposed to do. Many crispy potato recipes sneak in starches or stabilizers to achieve that satisfying crunch, but this one gets there entirely through smart oven work and proper spacing on the pan. The optional hit of cayenne adds a subtle warmth that plays off the smokiness of the paprika in the best possible way. Finished with a scatter of fresh parsley, these wedges are the kind of side dish that disappears before anything else on the table does.
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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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