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Ingredients
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Wedges
Chive Yogurt Dip
Method
Wedges
- 1
Preheat and prepare
Preheat your oven to 220°C (430°F). Line a large rimmed baking sheet with parchment paper or lightly oil a baking sheet so wedges won't stick.
- 2
Cut the potatoes
Wash and dry the sweet potatoes. Trim the ends and cut each potato in half lengthwise, then cut each half into 3–4 wedges so you have evenly sized pieces (aim for 8–10 wedges per large potato). Transfer wedges to a large mixing bowl.
- 3
Coat wedges for crispness and flavor
Sprinkle the cornstarch over the warm-dry wedges and toss to coat evenly (this helps the exterior crisp). Add 2 tbsp olive oil, smoked paprika, garlic powder, ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss thoroughly so every wedge is lightly coated.
- 4
Arrange and roast
Spread the wedges in a single layer on the prepared baking sheet, skin-side down where possible, leaving small gaps between pieces for air circulation (crowding steams them). Place in the preheated oven on the middle rack.
- 5
Roasting schedule
Roast for 18–22 minutes, then use a spatula to flip each wedge so they brown evenly. Return to the oven for another 12–15 minutes, or until edges are caramelized and wedges are tender when pierced with a fork (total baking time about 30–37 minutes depending on wedge thickness).
- 6
Finish and garnish
When done, remove wedges from the oven and immediately season with a light pinch of kosher or flaky sea salt if desired. Sprinkle the 1 tbsp chopped fresh chives over the hot wedges so the heat releases their aroma. Let rest 2–3 minutes before serving with the dip.
Chive Yogurt Dip
- 7
Make the dip
While the oven heats or during the first part of roasting, mix 120 g Greek yogurt, 2 tbsp finely chopped chives, 1 tbsp lemon juice, 1 tsp olive oil, 1/4 tsp kosher salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning — add a little more lemon or salt if needed.
- 8
Chill briefly
If time allows, refrigerate the dip for 10–15 minutes to let flavors meld. If not, the dip can be served immediately; the fresh chives will still be bright.
- 9
Serve
Spoon the dip into a small bowl and place alongside the sweet potato wedges. Serve wedges hot, dipping into the chive yogurt. Leftover dip keeps covered in the refrigerator for 2–3 days.
