Ingredients

• Main Tubers: 4 medium yellow baking potatoes (e.g., Yukon Gold or Red skin), cut into wedges or cubes

• Sweet Potatoes: 2 medium sweet potatoes, peeled and cut into matching wedges

• Oil: ¼ cup quality extra virgin olive oil

• Crunch Secret: 1 tbsp cornstarch or coarse sea salt (the key to extreme exterior crunch)

• Seasoning Blend: 1 tsp sweet paprika (or smoked paprika), 1 tsp garlic powder, ½ tsp dried oregano or thyme, coarse salt & freshly cracked black pepper

• Optional Finish: Chopped fresh parsley or rosemary for garnish

Method

1. 01

   Prep & Parboil (Optional for Ultimate Softness): Cut potatoes and sweet potatoes into uniform wedges. For maximum interior fluffiness, boil potato wedges in salted water for 5-7 minutes, then drain well and air-dry.

2. 02

   Seasoning Coat: Place the drained potatoes and sweet potatoes in a large bowl. Drizzle generously with olive oil. Sprinkle cornstarch, paprika, garlic powder, oregano, coarse salt, and black pepper. Toss vigorously until every piece is evenly coated.

3. 03

   Arrange for Crispiness: Line a large baking sheet with parchment paper. Spread the tubers in a single layer with space between pieces (do not overcrowd, or they will steam instead of crisping).

4. 04

   High-Heat Roast: Roast in a preheated oven at 210°C (410°F) for 35-40 minutes, flipping halfway through, until deep golden, blistered, and super crunchy on the outside.

5. 05

   Serve Hot: Garnish with fresh herbs and serve immediately alongside fish, meat, or as an addictive standalone comfort snack!