Curry powder on potato wedges? Who knew? This NDA family favorite mixes red potatoes and sweet potatoes on one pan and seasons them with curry powder, garlic salt and parsley.

They bake at 425°F until they are tender inside and slightly crispy on the outside, with a warm, savory spice that makes the sweet potatoes taste even sweeter. There is no oil to measure, just a light spray of olive oil cooking spray.

The Best Baked Potato and Sweet Potato Wedges (With Curry Powder)

This NDA family favorite was first introduced to me by my awesome sister-in-law a few years ago. Curry powder on potato wedges? Who knew? You can bake just red potato wedges or just sweet potato wedges, BUT we love combining the two.

The combination is what makes them special. Red potatoes are creamy and savory with thin skins that crisp up in the oven, and they keep their shape through a long bake. Sweet potatoes caramelize at the edges and turn soft and sweet inside. The curry powder brings a warm, earthy spice that works with both, and garlic salt and parsley round it out. Cutting everything into even 1 inch pieces and baking on a hot pan gives you plenty of browned, crispy edges and soft, fluffy centers in every handful.

I also have to share a little photo story. My old photos of this recipe weren’t horrible (trust me, I have plenty of bad ‘before’ pictures), but you can still see the yellowish tone from my flash. Look at the difference natural light makes! Natural light, thank you for being my new best friend.

Why You’ll Love These Potato Wedges

Two potatoes in one. Savory red potatoes and sweet potatoes bake together on one pan.
Big flavor, few ingredients. Curry powder, garlic salt and parsley are all the seasoning you need.
Light on oil. A spray of olive oil cooking spray crisps them up without a pool of oil.
Easy side dish. Chop, season and bake, turning once halfway through.

Ingredients You’ll Need

Here is what goes into these curry roasted potatoes and sweet potatoes and why each one is there. Exact amounts are in the recipe card below.

Sweet potato: One large sweet potato, peeled. Look for one that is firm with smooth skin and no soft spots. Orange fleshed sweet potatoes get soft and caramelized at the edges, which is exactly what you want next to the crispier red potatoes.
Red potatoes: Three large red potatoes, washed well and left unpeeled. Their thin skins crisp in the oven and add color, and their waxy flesh holds its shape instead of falling apart. Yukon Gold potatoes are a good swap.
Curry powder: The surprise ingredient. Curry powder is a blend of warm spices, usually including turmeric, coriander and cumin. It gives the potatoes a golden color and an earthy, gently spiced flavor that is not hot. Use a mild or hot blend depending on your family’s taste.
Garlic salt: Seasons the potatoes and adds savory garlic flavor in one step. If you only have garlic powder, use it with a little regular salt. Taste one piece after baking and add a pinch more salt if needed.
Dried parsley: Adds a little color and a fresh, herby note. Fresh chopped parsley sprinkled on after baking works too, and it adds a pop of bright green against the golden potatoes and deep orange sweet potato.
Olive oil cooking spray: Used on the foil and on the potatoes. A light, even coat helps the seasoning stick and lets the edges brown and crisp with far less oil than tossing them in a bowl.

Need some other incredible side dish recipes? Here’s a couple to try, starting with my Parmesan Baguettes.

How to Make Potato and Sweet Potato Wedges

Heat the oven. Preheat to 425°F. A hot oven is what gives the potatoes crispy edges and soft centers.
Prepare the pan. Cover a baking sheet with a sheet of aluminum foil and spray the foil with olive oil cooking spray so the potatoes don’t stick. The foil also makes cleanup quick, and parchment paper works just as well if that is what you have.
Chop the potatoes. Peel the sweet potato and chop it into 1 inch pieces. Wash the red potatoes well and chop them into 1 inch pieces too. Keeping the pieces the same size means they finish baking at the same time.
Season. Spread the pieces across the sprayed baking sheet in a single layer with a little space between them. Spray them with cooking spray and sprinkle evenly with the curry powder, garlic salt and parsley.
Bake and turn. Bake for 25 minutes. Remove the pan from the oven, turn the potato pieces with a spatula and spray them again with cooking spray. The undersides should be starting to brown.
Finish baking. Return to the oven for an additional 20 minutes, until the potatoes are slightly crispy on the outside and a fork slides easily into the center.

Kami’s tip: Don’t skip the flip at the 25 minute mark. Turning the potatoes and giving them a second spray of cooking spray is what makes them slightly crispy on the outside.

Another side dish to try is my Mashed Potatoes with Cauliflower.

Ways to Customize These Potato Wedges

Change the spice. Swap the curry powder for smoked paprika, chili powder or an Italian herb blend.
Add a dip. Serve them with plain Greek yogurt stirred with a little lemon and garlic, or with ketchup for the kids.
Toss in more vegetables. Chunks of red onion or carrot can bake right alongside the potatoes.
Finish with fresh herbs. Sprinkle chopped fresh parsley or cilantro over the hot potatoes just before serving.

Potato and Sweet Potato Wedges FAQs

Can I make these with just one kind of potato? Yes. You can bake just red potato wedges or just sweet potato wedges, but we love combining the two.
Are the curry potatoes spicy? Most curry powder is warm and earthy rather than hot. Choose a mild blend for kids or a hot blend if you like heat.
Do I need to peel the red potatoes? No. Just wash them well. The skins crisp up and add color.
Why aren’t my potatoes crispy? The pan may be too crowded. Spread the pieces in a single layer with space between them, and turn and spray them halfway through.
Can I cut them into wedges instead of cubes? Yes. Keep the wedges about 1 inch thick and check them a few minutes early, since shapes bake a little differently.
What do I serve them with? They are a great side for grilled chicken, burgers, pork chops or fish, and they pair well with a simple green salad.
How do I store leftovers? Refrigerate in an airtight container for 3 to 4 days. Reheat on a baking sheet at 425°F for about 10 minutes to bring back the crisp edges.
Can I prep them ahead? Chop the red potatoes and sweet potato a few hours ahead and keep the red potatoes covered in cold water so they don’t brown. Pat them dry before seasoning.

Potato and Sweet Potato Wedges- No Diets Allowed

Oven Baked Potato Wedges

Oven baked potato wedges made with red potatoes and sweet potato, seasoned with curry powder, garlic salt and parsley and baked until slightly crispy on the outside.

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Ingredients

1 large sweet potato
3 large red potatoes
1 tsp curry powder
1 tsp garlic salt
1 tsp dried chopped parsley
Olive oil cooking spray

Instructions

Preheat oven to 425.
Prepare baking sheet by covering with sheet of aluminum foil. Spray aluminum foil with Olive oil cooking spray.
Peel and chop sweet potato into 1 inch pieces. Wash red potatoes well and chop into 1 inch pieces. Spread pieces across the sprayed baking sheet. Spray pieces with cooking spray and sprinkle with curry powder, garlic salt and parsley.
Bake for 25 minutes. Remove from oven and using spatula turn potato pieces and spray again with cooking spray. Return to oven for additional 20 minutes until slightly crispy on the outside.

Made these potato wedges? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other cooks, and I love hearing what you served them with.