Oven Roasted Potato Wedges & Sweet Potato Fries

Sweet Potato Fries & Potato Wedges Ready to be Cooked! Yum!

I often make half a tray of potato wedges/half a tray of sweet potato fries.  They both cook the same amount of time, so just halve each recipe.  Note: sweet potato fries use a lot less oil than regular potatoes, so you can’t just mix them all together in one bowl.

Potato Wedges

Makes 4-6 servings

Preheat oven to 425F.  Take out a cookie sheet.  

Mix in a large bowl:

4-6 Tbsp olive oil

1 tsp salt

½ tsp pepper (optional)

One of the following spice options:

A)

½ - 1 tsp ground cumin

½ - 1 tsp ground chili powder

B)

½ - 1 tsp dried rosemary

1 tsp oregano

The oil should look nice and filled with spices. This is w/ oregano and rosemary.

Chop into wedges:

10 thin-skinned potatoes, chopped in wedges (size varies greatly, so try to make your best estimate as how many will fit on one cookie sheet when chopped into wedges)

Mix wedges in olive oil mixture until thoroughly coated.

Bake 30-40 minutes, until browned, turning once midway through cooking time.

Sweet Potato Fries

Makes 4-6 servings

Preheat oven to 425F

Mix in a large bowl:

2 Tbsp olive oil

½ - 1 tsp salt

¼ - ½ tsp pepper (optional)

One of the following spice options:

A)

½ - 1 tsp ground cumin

½ - 1 tsp ground chili powder

B)

½ - 1 tsp dried rosemary

1 tsp oregano

Peel and chop sweet potatoes into pieces.  They need to be thinner than regular potato wedges in order to crisp.

Mix sweet potatoes in olive oil until thoroughly coated. 

Place on cookie sheet.  Bake 30-40 minutes until crispy on edges, turning once midway.

Enjoy!