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Roasted Russet & Sweet Potato Wedges

 Roasted Russet & Sweet Potato Wedges
Fried fish wouldn't be complete without chips. A cool sour cream sauce tames the heat in these taters, but if you're looking for more spice, add chili powder to the seasonings. —Theresa Eischens, Hutchinson, Minnesota Crispy Beer Battered Fish Recipe >
8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 2 medium russet potatoes, peeled
  • 2 medium sweet potatoes, peeled
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon seasoned salt
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • DIP:
  • 1/2 cup sour cream
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder

Directions

  • Cut each russet and sweet potato lengthwise into eight wedges; place
  • in two greased 15-in. x 10-in. x 1-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.
  • Yield: 8 servings.

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Roasted Russet & Sweet Potato Wedges (continued)

Nutritional Facts: 4 wedges with 1 tablespoon dip equals 127 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 295 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.