Back to Roasted Russet & Sweet Potato Wedges

Print Options


Card Sizes

Roasted Russet & Sweet Potato Wedges Recipe

Roasted Russet & Sweet Potato Wedges Recipe

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 >
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. Bake at 400° for 25-30 minutes or until tender, turning once.
  • 3. In a small bowl, combine the dip ingredients. Serve with potatoes. Yield: 8 servings.

Nutritional Facts

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

Reviews for Roasted Russet & Sweet Potato Wedges

Sort By :

Average Rating
mreilly615 User ID: 2340136 146211
Reviewed May. 30, 2012

"Lord this were good. I love the sweet potatoes and the dip. I am cooking some sweet potato fries tonight and am adding the spices and the dip."

Loading Image