JoJo Potato Wedges for #OurFamilyTable

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Christie from A Kitchen Hoor's Adventures said: "National Potato Day is August 19. It's such a humble thing, the potato. It goes with almost anything, is super budget friendly, and packs a nutrient punch. So, let's make the potato the star of this show!"



I have a total weak spot for JoJos! They're a favorite of mine to request at the deli counter maybe once or twice a year at the grocery store. I think maybe my mom used to get them as a treat at the grocery store and share them with us while we were shopping when I was little, because I definitely associate them with childhood! I wonder if my 6 year old will ever decide fries aren't on the "no" list... she's missing out! It was a fun project to make a baked version at home, they are definitely lighter than the fried versions; you won't get that same thick, chewy coating that you might be looking for, but for me it hit the spot and was a great treat to enjoy alongside some shredded BBQ sandwiches, dipped in ketchup!

I love how versatile potatoes are - we always have at least a few pounds in the pantry at any given time. Mashed and baked potatoes are a go-to side dish, scalloped potatoes are cheesy comfort food, potato salad is a perfect side dish for a barbecue meal, etc. I have a pretty extensive potato section in my recipe index for side dishes!

Positively Perfect Potatoes

• Cajun Potato Salad by That Recipe
• Dutch Farm Salad by Art of Natural Living
• Greek Potatoes by Hezzi-D's Books and Cooks
• Instant Pot Sweet Potatoes by Palatable Pastime
• JoJo Potato Wedges by Making Miracles
• Loaded Mashed Potato Patties by Veggies First Then Dessert
• Oven Roasted Breakfast Potatoes by Blogghetti
• Pizza Style Baked Potatoes by Cindy's Recipes and Writings
• Rustic Potato Loaves by Karen's Kitchen Stories
• Twice Baked Potatoes by Family Around the Table

JoJo Potato Wedges

Ingredients
4 large russet potatoes scrubbed
2 Tablespoons flour
1 Tablespoon seasoned salt
3 teaspoons canola oil or nonstick spray*

Directions

1. Place the potatoes in a pot, cover in water, and bring to a boil for about 15 minutes, or until fork tender. Once tender, remove from water and set aside to cool slightly. 
2. Preheat oven to 425 degrees.
3. Combine the flour with the seasoned salt in a ziploc bag, or a pie plate.
4. Slice potatoes into 6-8 wedges each.
5. Place potatoes in the flour and toss gently until well coated on each side (if it's not sticking well, press mixture gently into the sides of the potatoes).
6. Shake off any excess flour.
7. Grease a large baking sheet with about a teaspoon of oil and spread the potatoes out on the pan, drizzle with a little additional oil or spray well with nonstick cooking spray.
8. Bake in the preheated oven 10-15 minutes, until bottom sides are golden. Flip gently and bake an additional 10-15 minutes until the other side is also golden brown.

Note - if the flour coating won't adhere to your potatoes, gently dip them in milk, an egg wash, or a bit of oil and try breading again. Mine didn't stick all that well, but we didn't mind the thinner coating. They were still delicious!

Recipe from A Mind Full Mom