Snack Attack: Garlic Dill Sweet Potato Wedges

The anxiety from Monday has subsided. You know why? Because I got a new apartment!! I went to look at this place that I thought I had no chance of getting, I fell in love with it, I bombarded the landlord with emails and phone calls, and I got it!! I know persistence can sometimes be considered psychotic, but I think it worked in my favor this time. I proved to the landlord that I’m in love with the place and will absolutely pay my rent on time…since I pretty much stood out in front of a bank, waiting for it to open, to hand in my deposit check. I’ve told you before I have some obsessive tendencies.

But this place is perfect, mostly because the kitchen is absolutely amazing. It’s big, it’s bright, and it’s open. Not only will I be able to make some amazing food in it, but I’ll be able to take “great” pictures without having to stand out in the snow to get the right lighting. Winning! It also has a gigantic bath tub. I don’t take baths, but I totally could now. Like with champagne and bubbles and those salts that fizz, the things you’re not suppose to step on because they burn your skin. Is that true. I could have totally made that up. And now I’ll finally have an actual closet instead of a small hole in a wall. Yay!! Room for my boots.

Speaking of boots, I was exceptionally pumped yesterday when I found out that The Clymb had Sorel Boots. You see, since Christmas I’ve been trying to get Sorel boots. Every single day, I check their website and they have size 5 and size 11 available. That’s it. Now that they are on The Clymb, I guess they were stocking up for that website instead of their own. I’m not complaining. Half priced boots? Yes please.

So I just started watching Breaking Bad. I think I’m into it. But I’m not really sure. I’ve only watched 2 episodes and I kind of dig the whole ‘I have cancer, I’m going to do whatever the eff I want’. I probably, meaning definitely, wouldn’t make meth. But I’d do whatever the eff I wanted. But it’s also a bit too much of a downer. While watching Orange is the New Black, at least there was some light sometimes, but this is always depressing (so far). I don’t know guys.


Snack Attack: Garlic Dill Sweet Potato Wedges

  • Yield: 4-6 1x


  • 3 sweet potatoes
  • 1/4 cup duck fat, melted (or other oil such as olive oil, coconut oil, etc.)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 34 tablespoons fresh dill, minced


  1. Cut sweet potatoes in half lengthwise, the cut each half into 4-5 wedges.
  2. Place wedges in a bowl, cover with water and add ice, about 2 cups worth. Let wedges sit in ice for 30 minutes.
  3. Preheat over to 450 degrees.
  4. Remove wedges from water and pat dry.
  5. Place wedges back into a large, dry bowl. Add melted fat, garlic powder, salt, and paprika. Toss wedges to coat.
  6. Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don’t have a cooling rack, just cook on parchment paper lined baking sheet and flip half way through cooking).
  7. Bake wedges for 30-35 minutes until cooked through and browned.
  8. After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges.
  9. NOW EAT THEM. Duh. They are delicious.

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PaleOMG Snack Attack: Garlic Dill Sweet Potato Wedges


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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


35 thoughts on “Snack Attack: Garlic Dill Sweet Potato Wedges”

  1. hey juli – i’m making these right now for dinner tonight yum 🙂 very excited! i’m curious – what does the icing do? does it help make them tender? never heard of that before and i’m hoping it just makes them even more delicious which is what i’m assuming 🙂 thanks! -chelsea

  2. I made these tonight and absolutely love the dill flavor with the sweet potato! My husband tried them and yelled ‘AWESOME!!!’ from across the room. haha My fries were not very crispy…but every time I’ve tried to make baked fries they turn out this way. Maybe due to the fact that I didn’t follow your instructions to soak them in the ice bath. Don’t really know. We were just so hungry we didn’t want to wait the extra 30 minutes. haha But thanks for the awesome recipe! 🙂

  3. hey Juli, these look fantastic I was wondering as well what the ice does to the potatoes I have never heard of that being done before. Thanks for all your awesome ideas. 🙂

  4. I just made these, and popped the first one in my mouth and nearly had a mouthgasm. . . .so effing good! LOVE THESE!

  5. These are AMAZING. Just made them to eat with dinner. My husband and I devoured them and now I seriously wish I could make another batch… 🙂 Thanks!

  6. thanks for the link to The Clymb I had never heard of that site but as soon as you said Sorel Boots I jumped right on it! Got a great deal for my size 5.5 feet, thanks for the link and hope you get the credit reward from my order!

  7. These are soooooo amazing! I made them for dinner last night and just polished the rest off as a snack. Currently doing my first W30 and these things are going to save me 🙂 Thank you for all your wonderful recipes!

  8. looks awesome,trying these tomorrow. Soaking the wedges is crucial when making sweet potato fries. Otherwise they will be mushy. Great site!

  9. I was invited to someones house who is paleo (now I know that that is). I also happened to have fresh dill on hand. THESE ARE INSANELY DELICIOUS. You MUST shock them (the ice bath thing) and ensure they are elevated on a wire rack over a baking sheet. Be prepared to eat a meal of only these. Instead of putting the dill on I just added dill to olive oil and then drizzled it over with a spoon

  10. Yikes just re-read after putting in the oven – I already put the dill on and popped in oven – I hope they still come out okay 🙁

  11. These…are perfection. Not only the flavors but the cooking method made them just ‘crispy’ enough. Didn’t have paprika on hand so I swapped it for smoked chili powder. You ruck, Juli!

  12. I just made these and while they taste delicious, they still came out a bit soggy even after soaking them. Any tips to get them crispier?

  13. So I’ve made these several times now.. My first three times not on a cooling rack and just on foil but they were soggy even after soaking them.. Then tonight I put them on a rack and cooked them almost an hour… They were not mush but too hard.. The smaller ones were cooked better and yummy.. I like them mushy over hard throug lol.. Love the dill on them.. Thought I had dill tonight but I didn’t so make them without and the dill definitely makes them better..

  14. We’ve made these multiple times now and they always come out perfect! Crispy on the outside and soft in the middle. It’s out go to for burgers and dogs! You help make being Paleo a cinch!

  15. Made these last night – OMG! Accidentally used onion powder on the first round, but still delish!

  16. I’ve been making something similar to these for over a year now. I peel the sweet potatoes and use Artisana coconut oil, Himalaya salt and paprika. I use my food processor to cut them into thin rounds, coat them in the coconut oil and salt, spread them on a cookie sheet, sprinkle with paprika and bake at 400 or so. I flip them halfway through cooking. They don’t come out fried crisp unless I use a lot of coconut oil, which I don’t really want to do but they are sooo gooood! I’ll have to try this method tonight since my husband has requested these with our left over burgers from you new book. Best burgers ever!!!!

  17. These were fabulous! My kids tore them up and the one who never eats veggies said they were good! I didn’t even force her to eat them!

  18. I heard coating them with a little “cornstarch” preferably non gmo or arrowroot powder helps make them crispier. Trying it now to confirm!

  19. I have read something about olive oil having a smoke point below 450 degrees. Is that something that is applicable to this?

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