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
4 large russet potatoes scrubbed
2 Tablespoons flour
1 Tablespoon seasoned salt
3 teaspoons canola oil or nonstick spray*
- 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.
- Preheat oven to 425 degrees.
- Combine the flour with the seasoned salt in a ziploc bag, or a pie plate.
- Slice potatoes into 6-8 wedges each.
- 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).
- Shake off any excess flour.
- 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.
- 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
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