Sweet Potato Wedges | Sweet Potato with Garlic Salt | Pan Roasted Sweet Potato

February 22

For me it was Mac Donald which introduced me to the world of french fries and potato wedges. Before that I used to hate plain potato fry which mom used to make as a side for all our parathas and pooris. I was like who eats just fried potato, where are other vegetables with it! Obviously the tantrums would die soon as there was no effect of my protests on mom. But in simple words I didn't like when potatoes were served without anything added to it. Then came the Mac D and I started loving the same fried potatoes packaged in small red packets and priced 3 times higher! Well we always value a product by its capability of how fast to burn a hole in our pocket! 

While potatoes are deemed as the fried food world pioneers, I feel sweet potato wedges are more amazing. Sweet Potato Wedges make an easy and a very delicious finger food! Made with just a handful of ingredients, these sweet potatoes will definitely become a favorite!

Check Out the DIY Background I made for this shoot.

Preparation Time : 10+20 minutes

Cooking Time: 5-7 minutes

Serves: 2

Ingredients:

For Seasoning

• Garlic Salt - 1/2 tsp
• Red Chilli Powder/ Cayenne Pepper - 1/2 tsp
• Cajun Spice / Italian Seasoning* (Optional) - 1/2 tsp
• Fresh Rosemary -  1/2 tsp, finely chopped
• Salt - as per taste
• Olive Oil or any neutral flavor oil - 1 tsp

For Wedges

• Sweet Potato - 2, medium size
• Refined oil - for frying

For Garnish

• Roasted Sesame Seeds - 1 tsp
• garlic salt - 1 tsp
• Rosemary Sprig - 2 

Equipment:

• Deep Vessel / Pressure Cooker
• Wok & Spatula
• Knife

Procedure: 

1.  Clean the sweet potato off all the dirt and rinse it. Start by boiling the sweet potato with skin on. I used a pressure cooker and boiled it for 1 whistle. But you can also use a deep bottomed vessel and boil the potato. Once boiled take the potato from the water and let it cool to room temperature.

2. Once the potatoes are at room temperature, using a paring knife or a very sharp knife, cut them into wedges. The skin should be on.

Note: The potatoes might be soft at this stage so take care while cutting so that the potatoes don't break.

3. Take the potato wedges in a mixing bowl. Now add the ingredients mentioned under seasoning. Dredge potatoes with the seasoning taking care not to break them. Let it rest for 20 minutes.

4. In a skillet take some oil and let it heat. Now add the seasoned potato wedges in a single layer on the skillet. Turn sides once a side is done. Fry on medium heat till all the sides are fried, it will take around 5 minutes. Take them out on a kitchen tissue paper and let it soak up any extra oil. 

5. Now in a serving bowl add the fried potatoes and add some additional garlic salt, roasted sesame seeds and rosemary sprigs. Give a light toss to coat it. Serve it with your choice of sauce. I served it with Lebanese garlic sauce - Toum. Check out the recipe here.

Healthy Workaround

Just wedge the raw sweet potatoes. Dredge the wedges in seasoning. Arrange the wedges in a single layer in a baking tray. Preheat oven to 180 degrees and bake for about 30 minutes. Then crank up the heat to 200 degrees and bake for another 3-5 minutes to make the outer layer super crisp.

Cool the wedges for 5 minutes in the tray and serve.

Check Out the DIY Background I made for this shoot.