Roasted Russet Sweet Potato Wedges Recipes

ROASTED RUSSET & SWEET POTATO WEDGES

Steps:

• Cut each russet and sweet potato lengthwise into eight wedges; place in two greased 15x10x1-in. baking pans. Drizzle with oil. Combine the seasonings; sprinkle over potatoes and toss to coat., Bake at 400° for 25-30 minutes or until tender, turning once. , In a small bowl, combine the dip ingredients. Serve with potatoes.

ROASTED SWEET POTATO WEDGES

Steps:

• Position a rack in the upper third of the oven, and preheat to 450 degrees F (230 degrees C).
• Mix together olive oil, garlic, and rosemary in a small bowl.
• Cut sweet potato lengthwise into 1 1/2-inch thick wedges; place in a large bowl. Season with salt and pepper and drizzle with oil mixture; toss gently to coat. Arrange wedges on a large baking sheet in a single layer so they are not touching.
• Bake in the preheated oven, turning once, until potatoes are softened and lightly browned, about 20 minutes. Carefully remove from the baking sheet.

ROASTED RUSSET WEDGES WITH BALSAMIC VINEGAR AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees F.
• In a large bowl, combine the olive oil, balsamic, salt, rosemary and some pepper. Toss the potato wedges with the mixture and spread them in one layer evenly onto two baking sheets.
• Roast the potatoes, turning over once, until golden brown and cooked through, about 20 minutes. Sprinkle with the Parmesan and serve immediately.

ROASTED SWEET POTATO WEDGES

Steps:

• Preheat the oven to 375 degrees F.
• Wash the yams and slice into 1/4-inch-thick wedges. Place the yams in a large mixing bowl and coat with the olive oil. Sprinkle with salt and pepper and spread out on a baking sheet. Roast the yams until tender to the touch, about 30 minutes.
• Put the canola oil in a frying pan and heat to 180 degrees F. Fry the yams on each side until the outside is brown and caramelized. Season with salt, pepper and the chopped parsley. Serve with ketchup or your favorite condiment.

OVEN-ROASTED POTATO WEDGES

Steps:

• Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once.