Comments on: Crispy Sweet Potato Wedges with Garlic Avocado Aioli

By: Fiona

Fiona — Sat, 23 Jan 2021 18:04:45 +0000

I made these today, I did not have onion powder and used smoked paprika instead of sweet. Was dubious about the avocado dip as I am not a fan of avocado but it compliments the sweet potato really well and I enjoyed the dish very much Thank you

By: Luz Munera

Luz Munera — Sat, 16 May 2020 00:23:19 +0000

So made this today but they where not crispy. I followed directions to the tee. Family liked it but just not crispy.

By: Cambridge has bunnies!

Cambridge has bunnies! — Sat, 31 Mar 2018 22:57:10 +0000

I’ve never made sweet potato fries before, but your post was so compelling that I had to try. Delicious! I followed your instructions exactly, only didn’t make any sauce or use the spices (got lazy and just sprinkled with sea salt and Seasoned Salt) – but they’re lovely – not too mushy! Not quite crisp but I didn’t heat my pans ahead of time, and I used three potatoes, so that may have affected things – pinterest comments about too much corn starch told me to really shake them off for only a barely visible dusting, and that was great.

Thanks for the post!

By: Karina

Karina — Tue, 13 Mar 2018 22:49:37 +0000

In reply to Katie. That is a preference for you. I like to put them on the top shelf at times if my wedges are thick. It helps add a little crispness too. Hope that helps answers your question. Thanks so much for following along with me! I am glad you are trying these potatoes!

By: Katie

Katie — Tue, 13 Mar 2018 20:54:32 +0000

This might be a dumb question, but should we bake them on the top rack or is that just for heating purposes? I will only be using one tray.