Roasted Sweet Potato Wedges With Chive Mayo Recipes

Steps:

• Preheat oven to 400°. Peel and cut each potato lengthwise into eight wedges. Toss with oil and Cajun seasoning; divide between two greased 15x10x1-in. pans., Roast potatoes until tender, 30-45 minutes, turning once. Meanwhile, mix dip ingredients; serve with potatoes.

Steps:

• Heat oven to 425ºF.
• Toss potatoes with dressing and lime zest in bowl; spread onto bottom of parchment-covered rimmed baking sheet.
• Roast 30 min. or until potatoes are tender, turning after 15 min. Meanwhile, mix mayo, sour cream, chives and garlic until blended.
• Place potatoes in serving bowl. Sprinkle with paprika; toss lightly.
• Serve with chive mayo for dipping.

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.

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.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Toss potatoes with butter, salt, and pepper in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.
• While potatoes roast, bring water, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
• Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Cut off and discard the ends of the potatoes, halve, then cut each half into long wedges.
• Tip the wedges onto a large baking tray. Drizzle over the oil, sprinkle over the thyme or rosemary and plenty of seasoning, then toss to coat.
• Cook in the oven for 15 mins, then turn the wedges over and cook for 15 mins more until golden and tender. Serve.