Baked Jo Jo Potatoes
Servings 2 - 4
Equipment
- Baking Sheet
Ingredients
Wedges:
- 2 medium to large russet potatoes
- 3 tbsp + 1 tsp vegetable oil Divided
Coating:
- ½ cup plain panko bread crumbs
- ½ cup parmesan cheese grated
- 2 tsp paprika
- 1½ tsp dry mustard
- ¼ tsp garlic powder
- ¼ tsp dried thyme
- ⅛ tsp cayenne powder
- Sea salt and freshly cracked pepper to taste
Instructions
- Prepare the potatoes by cutting each unpeeled potato lengthwise into wedges. Place potatoes in a large glass dish and wrap them very tightly with plastic wrap.
- Place in the microwave and cook for 4 minutes, until the edges are translucent and the centers remain slightly firm. Be sure to shake the bowl (without removing plastic wrap) to redistribute the potatoes halfway through cooking time.
- Carefully remove the plastic wrap and drain the potatoes of any condensation.
- Return the potatoes to the glass dish, add 3 tablespoons of oil, and gently toss until potatoes are coated with starchy film, about 1 minute.
- Prepare the Jo Jo's coating by combining the panko crumbs, parmesan cheese, paprika, dry mustard, garlic powder, dried thyme, cayenne powder, sea salt & freshly cracked pepper, to taste, in a shallow pie pan or rimmed plate. Mix until well combined.
- Dredge each potato wedge in the panko mixture, pressing gently to adhere, then carefully transfer to a clean plate. Repeat with the remaining wedges.
- Allow the wedges to sit with the coating for 15 minutes.
- Bake the Jo Jo's by placing a rimmed baking sheet on the middle rack of the oven.
- Preheat the oven to 400 degrees.
- When the potatoes are ready and the oven is preheated, carefully remove the HOT baking sheet from the oven.
- Brush the remaining 1 teaspoon of oil on the baking sheet.
- Place into the oven and bake for 15 minutes.
- Carefully flip them over and continue baking for 10-15 minutes, or until crisp on the outside and tender inside.
- Serve immediately with your desired dipping sauce and enjoy.
