Roasted Sweet Potato Wedges with Simple Homemade Aioli

Preheat oven to 425ºF and line two baking sheets with parchment paper. If you don’t mind scrubbing the baking sheets like crazy after roasting, then you can skip the parchment paper.

Wash and scrub the potatoes clean and then dry them thoroughly. Cut the ends off, then slice them in half crosswise. Place the flat portion on the cutting board and slice from top to bottom to form thick wedges. I kept mine about the size of my thumb, maybe a little bigger. The wider the wedges, the longer the roasting time—keep that in mind.

Spread the wedges on the baking sheet in one even layer and drizzle the olive oil over the top. Use your hands or a cooking brush to coat each wedge on all sides with oil. This is very important to ensure a soft, yet crispy and evenly cooked texture all around, and to ensure that the seasoning adheres to each wedge. Season with salt, pepper, and garlic powder and toss to combine.

Roast at 425ºF for 25–28 minutes, flipping the wedges halfway through. Rotate the pans at this point, as well – top to bottom and bottom to top, and front to back and back to front – since the back of the oven tends to stay hotter than the front.

Broil the wedges 5–6 minutes, or until lightly charred and crispy on the edges. Remove from the oven and cool. Chop the chives and sprinkle over the top.

While the wedges cool, make the aioli. Whisk mayo and lemon juice, and then grate in the garlic clove using a small mandoline or cheese grater and whisk again. Sprinkle fresh cracked black pepper and extra chopped chives on top.

Serve wedges with the aioli immediately. Leftover wedges will last in an airtight container for up to one week, and leftover aioli will last until dated on the mayo bottle. Enjoy!