Crispy Roasted White Sweet Potatoes (Garlic & Herb)
These oven-baked white sweet potatoes come out with crispy edges and creamy centers, seasoned with garlic, herbs, and smoked paprika. A simple, naturally gluten-free side dish that works for weeknights, holidays, or meal prep.
Ingredients
- 2 pounds white sweet potatoes about 3–4 medium; scrubbed well, peeled optional
- 3 tablespoons extra-virgin olive oil or avocado oil
- 1 1/2 teaspoons kosher salt use less if using table salt
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 teaspoons garlic powder or 3–4 cloves fresh garlic, very finely minced
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika regular paprika also works
- 1 tablespoon fresh parsley finely chopped, optional, for serving
- 1/2 lemon cut into wedges, optional, for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup, or lightly coat it with cooking spray or oil. If you have a darker sheet pan, use it for extra crispiness.
- Scrub the white sweet potatoes well under running water and pat dry. Peel if desired. Cut into 3/4-inch wedges or chunky fry-shaped pieces, keeping them as uniform in size as possible so they roast evenly.2 pounds white sweet potatoes
- Place the cut white sweet potatoes in a large bowl. Drizzle with olive oil, then sprinkle with kosher salt, black pepper, garlic powder, dried thyme, dried oregano, and smoked paprika. Toss well with your hands or a large spoon until every piece is lightly and evenly coated.2 pounds white sweet potatoes, 3 tablespoons extra-virgin olive oil, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 1/2 teaspoons garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika
- Spread the seasoned potatoes on the prepared sheet pan in a single layer, leaving space between pieces so they roast instead of steam. Use a second pan if needed to avoid crowding.
- Roast the potatoes for 15 minutes. Remove the pan from the oven, flip the potatoes with a spatula, and return to the oven. Roast for another 15–20 minutes, or until the potatoes are fork-tender inside and browned and crisp on the edges.
- Transfer the roasted potatoes to a serving dish. Sprinkle with chopped fresh parsley and squeeze a little fresh lemon juice over the top, if using. Taste and add a pinch more salt if needed.1 tablespoon fresh parsley, 1/2 lemon
- Serve warm as a side dish with roast chicken, baked salmon, veggie burgers, or eggs, or use as a base for grain bowls and meal prep lunches.
Notes
For meal prep, cool completely and refrigerate in an airtight container for up to 4 days. Reheat in a 400°F oven or toaster oven for 8–10 minutes, or in an air fryer at 375°F for 5–7 minutes to re-crisp. To freeze, freeze in a single layer first, then transfer to a bag and store for up to 2 months; texture will be softer after freezing. Don’t overcrowd the pan, dry the potatoes well after washing, and keep the oven at 425°F for the best browning.