Oven-Fried Potatoes & Sweet Potatoes

January/February 1997, The Essential EatingWell Cookbook (2004)

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Hungry for fries? Slice potatoes into long thin wedges, toss with a little oil, salt and pepper, and pop them in the oven. They'll crisp to perfection—irresistible.

"I've made these with olive oil, a little pepper and a little chile powder but didn't add salt. I also leave the skins on. Delicious! They are great to serve with a turkey burger! Yum! "
Oven-Fried Potatoes & Sweet Potatoes

Makes: 6 servings

Active Time:

Total Time:


  • 1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), scrubbed
  • 1 pound sweet potatoes, (about 2 small), scrubbed
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon paprika
  • Salt & freshly ground pepper, to taste


  1. Position rack in upper third of oven; preheat to 450°F. Coat a baking sheet with cooking spray.
  2. Cut each potato lengthwise into 8 wedges. Cut sweet potatoes into wedges about the same size. Place potatoes and sweet potatoes in a large bowl and toss with oil, paprika, salt and pepper.
  3. Spread the potatoes and sweet potatoes on the prepared baking sheet and roast for 20 minutes. Loosen and turn; roast until golden brown, 10 to 15 minutes longer. Serve immediately.


Per serving: 138 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 3 g protein; 4 g fiber; 94 mg sodium; 576 mg potassium.

Nutrition Bonus: Vitamin A (71% daily value), Vitamin C (42% dv), Fiber & Potassium (16% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 fat

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