Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper or heavy-duty foil.

Cut sweet potatoes into uniform 1/2-inch thick wedges. Soak in a bowl of cold water for 20 minutes to draw out excess surface starches, then pat thoroughly dry with paper towels.

Place dried wedges into a large bowl. Dust evenly with cornstarch, tossing until lightly and evenly coated.

Drizzle with extra virgin olive oil, then sprinkle with smoked paprika, garlic powder, chopped rosemary, salt, and black pepper. Toss vigorously until every wedge is glistening.

Arrange sweet potato wedges on baking sheets in a single layer with ample space between each wedge (do not overcrowd, or they will steam instead of roast!).

Bake at 425°F (220°C) for 25 to 30 minutes, flipping once at the 15-minute mark, until blistered, golden-brown, and audibly crisp.

While wedges bake, whisk mayonnaise, grated garlic, fresh lemon juice, salt, and minced chives together to create the garlic herb aioli.

Transfer hot wedges to a platter, sprinkle with flaky sea salt and fresh rosemary, and serve immediately with garlic aioli!