Ingredients:

  • 900g large sweet potatoes, scrubbed and cut into wedges
  • 3 cloves fresh garlic, finely minced
  • 30ml extra virgin olive oil
  • 12g cornstarch
  • 5g smoked paprika
  • 2g onion powder
  • 3g sea salt
  • 1g cracked black pepper
  • 50g finely grated Parmesan cheese
  • 5g fresh parsley, finely chopped

Instructions:

  1. Scrub the sweet potatoes clean, leaving the skin on. Slice each potato in half lengthwise, then into thirds or quarters to create uniform wedges.
  2. Pat the wedges completely dry with a lint-free kitchen towel to remove all surface moisture.
  3. In a large mixing bowl, toss the dry wedges with cornstarch until they are lightly and evenly dusted.
  4. Add the olive oil, minced garlic, smoked paprika, onion powder, salt, and pepper to the bowl. Toss vigorously until the wedges are coated in a mahogany-colored paste.
  5. Arrange the wedges on a heavy-duty, unlined dark metal baking sheet, ensuring no two wedges are touching to allow for proper air circulation.
  6. Bake in a preheated oven at 200°C for 15 minutes.
  7. Remove the pan, flip the wedges, and sprinkle the finely grated Parmesan cheese over the top. Return to the oven for 10 minutes until the cheese is golden and the crust is shattering.
  8. Garnish with fresh parsley and serve immediately.