Potato Wedges Recipe (JoJo Potatoes)
Crispy oven-baked potato wedges (JoJo style) seasoned with garlic and onion granules, paprika, grated Parmigiano Reggiano, melted butter, and fresh parsley.
Servings: 6 servings
Ingredients
Ingredients
- 3 poundsrusset potatoes
- 1/4 cupolive oil
- 2 teaspoonsgarlic granules
- 2 teaspoonsonion granules
- 2 teaspoonspaprika
- 1/2 cupgrated Parmigiano Reggiano
- 4 tablespoonsmelted unsalted butter
- 2 tablespoonsfinely minced fresh parsley
- coarse salt and fresh cracked pepper to taste
Instructions
Instructions
- Preheat the oven to 450°F.
- Rinse and scrub the 3 pounds russet potatoes. Pat them dry with a towel. Cut each potato lengthwise in half, then cut each half in half lengthwise, then cut each quarter in half lengthwise so you have wedges (about 8 wedges per potato).
- Place the wedges in a large bowl. Add 1/4 cup olive oil, 2 teaspoons garlic granules, 2 teaspoons onion granules, 2 teaspoons paprika, 1/2 cup grated Parmigiano Reggiano, coarse salt, and fresh cracked pepper to taste. Toss thoroughly so all wedges are evenly coated.
- Line a sheet tray with parchment paper. Arrange the seasoned wedges in a single layer on the tray, cut side down, leaving space between pieces for air circulation.
- Bake at 450°F for 12 to 13 minutes. Using tongs or a spatula, flip each wedge so the other cut side is down.
- Bake for another 12 to 13 minutes, or until the wedges are golden brown and tender when pierced with a fork.
- While the potatoes bake, melt 4 tablespoons unsalted butter and keep it warm.
- Remove the wedges from the oven, place them in a large bowl or leave on the sheet tray, and drizzle the melted unsalted butter evenly over them.
- Sprinkle 2 tablespoons finely minced fresh parsley over the wedges and gently toss to coat.
- Taste and adjust with additional coarse salt and fresh cracked pepper if desired, then serve.
Equipment
- sheet tray
- Parchment Paper
- Large Bowl
- Tongs
- Spatula
- Knife
Notes
Notes
Make-Ahead:
These are meant to be eaten within an hour of you making them. However, you can keep them covered in foil and in the oven at low temperatures (<200°) for up to 30 minutes before serving. How to Store: Cover and store in the refrigerator for up to 3 days. They do not freeze well, so I advise against freezing them, as they will be too mushy upon thawing. How to Reheat : Place the potato wedges in a pan or on a sheet tray with parchment paper and bake at 350° for 8 to 10 minutes or until warm and crispy. If your only option is to freeze the potatoes, I recommend cutting them and adding them to a soup once they’re thawed. Make sure the potato wedges are in a single layer. If need be, add another to a separate sheet tray lined with parchment paper or to a large frying pan.
Make-Ahead:
These are meant to be eaten within an hour of you making them. However, you can keep them covered in foil and in the oven at low temperatures (<200°) for up to 30 minutes before serving. How to Store: Cover and store in the refrigerator for up to 3 days. They do not freeze well, so I advise against freezing them, as they will be too mushy upon thawing. How to Reheat : Place the potato wedges in a pan or on a sheet tray with parchment paper and bake at 350° for 8 to 10 minutes or until warm and crispy. If your only option is to freeze the potatoes, I recommend cutting them and adding them to a soup once they’re thawed. Make sure the potato wedges are in a single layer. If need be, add another to a separate sheet tray lined with parchment paper or to a large frying pan.