Ingredients:

  • 2 lbs (900g) sweet potatoes, scrubbed and patted dry
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) garlic powder
  • ¼ tsp (0.5g) onion powder
  • 1 tbsp (4g) fresh parsley, chopped
  • ½ tsp (1g) flaky sea salt

Instructions:

  1. Preheat your oven to 425°F (218°C). Wash the sweet potatoes and pat them completely dry with a lint-free towel. Slice each potato in half lengthwise, then quarters, then eighths to create uniform wedges.
  2. In a large bowl, combine the olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder. Add the wedges and toss vigorously until every inch of the potato is glistening with oil.
  3. Line a large rimmed baking sheet with parchment paper. Arrange the wedges in a single layer, ensuring they are not touching to prevent steaming.
  4. Roast for 12–15 minutes, flip each wedge with tongs, and roast for another 10–12 minutes until the edges are mahogany-colored and crisp. Garnish with fresh parsley and flaky sea salt if desired.