Crispy Sweet Potato Wedges

In Andalucía, the sweet potato — 'batata' in Spanish, particularly the orange-fleshed variety — is everywhere. Market stalls, supermarkets, and the greengrocer in the village. They are cheap, plentiful, and reliably good. The kind of ingredient that earns its place in a regular rotation not because it is fashionable but because it works.

These crispy sweet potato wedges are a side dish that earns its place alongside almost anything — grilled meat, fish, or straight from the pan with nothing but a glass of something cold. The secret is twofold: soaking the wedges in hot water first to remove excess starch and the cornflour coating that gives them their crisp exterior. The apple cider vinegar finish at the end cuts through the natural sweetness and lifts the whole dish.

No need to peel. The skin crisps up nicely and holds the wedge together. One medium-large batata makes an ample side dish for one.

Ingredients

• 1 medium-large sweet potato, scrubbed and cut into wedges
• 1 tbsp cornflour
• ½ tsp paprika
• ½ tsp dried oregano
• ¼ tsp celery seeds
• Freshly ground black pepper
• 1–2 tbsp olive oil
• Splash apple cider vinegar
• Small handful flat-leaf parsley, roughly chopped
• Pinch sea salt

How to Make Crispy Sweet Potato Wedges

1. Cut the sweet potato into even wedges — no need to peel. Place in a bowl and cover with hot water. Soak for at least 30 minutes to remove excess starch and jump-start the cooking process.
2. Drain and pat the wedges thoroughly dry with kitchen paper. This step matters — wet wedges will not crisp.
3. Place the wedges in a food bag with the cornflour, paprika, oregano, celery seeds, salt, and black pepper. Seal and shake well until evenly coated.
4. Heat the olive oil in a frying pan over medium heat until shimmering. Add the wedges in a single layer — do not crowd the pan. Fry on all sides until golden and crispy, turning carefully as each side colours.
5. Remove from the pan. Sprinkle immediately with apple cider vinegar and chopped parsley. Serve straight away.

A Note on Batata

In Andalucía the sweet potato is commonly known as batata, particularly the orange-fleshed variety. The word itself came to Spanish via the Taíno language of the Caribbean — the same root that eventually gave English the word "potato". Here they are a kitchen staple, and at the price they sell for in the local market, it would be careless not to use them.

If you've got extra sweet potato to use up, my Sweet Potato & Chard Bubble and Squeak is a good way to do it.

This crispy sweet potato wedges recipe is part of my Easy Potato Recipes – The Flexible Chef's Complete Collection.

Wonky photos, proper spuds, genuine adventures – The Flexible Chef.