So technically these potatoes are oven-baked, meaning they could be made any time of the year and might even be more suited for the fall or winter, but I have to include them in my last-week-of-summer-showdown because we ate them several times throughout the summer with everything from these grilled burgers to this rosemary-buttermilk chicken.
Jo Jo Potatoes are versatile, tasty and downright addicting. Think of a starchy potato wedge dredged in panko, Parmesan and a myriad of simple spices. That little potato wedge is then baked (not fried!) to crispy goodness leaving a crunchy shell encasing a fluffy, creamy middle.
Dipped in ranch and ketchup (yes, at the same time), my historically potato-hating kids actually came around and ate these babies. Not just ate them…asked for seconds. That’s a miracle for which I have Jo Jo, whoever the heck that is, to thank.
I happen to be a potato-lover, myself, and shall not confess whether I had seconds…or thirds…or, well, you get the picture. These potatoes are deeeelicious. That’s all I have to say about that.
One Year Ago: Colorado Creme
Two Years Ago: Crispy Southwest Chicken Wraps
Three Years Ago: Sweet Heat Louisiana Chili
Recipe Source: from Cook’s Country April/May 2011
3 medium russet potatoes (about 1 1/2 pounds total), scrubbed
5 tablespoons vegetable or canola oil
2/3 cup panko bread crumbs
2/3 cup grated Parmesan cheese
1 tablespoons paprika
2 teaspoons dry mustard
1/2 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
- Preheat the oven to 400 degrees F. Place a rimmed baking sheet on a rack in the middle position. While the sheet is preheating, cut each potato lengthwise into 6 wedges. Place the potatoes in a large bowl and wrap tightly with plastic wrap. Microwave the potatoes until the edges of the potatoes are translucent but the centers remain firm, about 4-5 minutes, shaking the bowl to redistribute halfway through without removing the plastic wrap. When the potatoes are finished, carefully remove the plastic and drain the potatoes well. Return the potatoes to the bowl, add 3 tablespoons oil, and gently lift and stir (careful not to break the potatoes apart), until the potatoes are coated with a starchy film, about 1 minutes. This will help the coating adhere to the potatoes.
- In a shallow pie plate or similar-size dish, combine the panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme and cayenne. Dredge 1/4 of the potatoes in the panko mixture, pressing gently to adhere. Transfer the potatoes to a large plate or platter and repeat with the remaining potatoes in shifts. Let the potatoes sit in a single layer for 15 minutes after coating.
- Carefully remove the hot baking sheet from the oven and brush with the remaining oil. Arrange the potatoes, cut side down, in a single layer. Bake, flipping the potatoes halfway, until the potatoes are cooked through and are crisp and golden brown, about 25 minutes. Serve.
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