Crispy Baked Potato Wedges: A Healthier Take on Ohio’s JoJo Potatoes
Discover the ultimate homemade side dish with these incredibly delicious Baked Potato Wedges! Perfectly crispy on the outside and wonderfully fluffy on the inside, this recipe offers a healthier, non-fried alternative to the beloved JoJo potatoes. Easy to prepare and a guaranteed family favorite, these wedges are designed to bring joy to any meal.
Potatoes are a culinary chameleon, transforming into countless delightful forms. From creamy mashed potatoes to rich scalloped potatoes, they consistently hold a top spot as a cherished side dish. This recipe for baked potato wedges celebrates the humble potato in a way that’s both comforting and health-conscious.
Like many, I have an undeniable love for potatoes in every imaginable size, shape, and preparation. There’s something inherently satisfying about their versatility and ability to complement almost any meal. It’s safe to say, these baked potato wedges are no exception; they disappear quickly from the serving platter every time!
The Inspiration: Ohio’s Iconic JoJo Potatoes
This irresistible potato side dish draws its inspiration from a beloved Ohio classic: JoJo Potatoes. Traditionally, JoJo potatoes are thickly cut potato wedges, lightly breaded, and then pressure-fried to achieve their signature crisp exterior and tender interior. You can find them across the state, from local diners to gas station convenience stores, a testament to their widespread popularity.
While the original JoJo potatoes are a treat, deep-frying can be a messy and less healthy cooking method for home kitchens. Many of us don’t own a pressure fryer, or even a deep fryer, and frankly, we’re looking for ways to enjoy our favorite foods with a lighter touch. This recipe offers a fantastic solution, transforming the concept of JoJo potatoes into a baked version that’s just as satisfying.
By opting for baking, we achieve a beautiful golden-brown crispness without the excessive oil and calories. You might be surprised at how much you won’t miss the deep-fried indulgence once you taste these perfectly seasoned, oven-baked wonders. It’s the ideal way to enjoy that delightful “crispy on the outside, fluffy on the inside” texture everyone craves, with added peace of mind.
Why You’ll Love These Baked Potato Wedges
- Healthier Alternative: Baked, not fried, significantly reducing fat content without sacrificing flavor or texture.
- Incredibly Easy: Simple steps and common ingredients make this recipe perfect for cooks of all skill levels.
- Crowd-Pleaser: Kids and adults alike will devour these savory wedges, making them ideal for family dinners, game nights, or entertaining.
- Versatile Side: Pairs wonderfully with almost any main course, from burgers and sandwiches to roasted chicken or steak.
- Customizable Flavor: The spice blend is easily adaptable to your personal taste preferences, allowing for endless variations.
Essential Ingredients for Perfect Wedges
Creating these delightful potato wedges requires just a few simple ingredients, easily found in any kitchen. The key is in the choice of potato and the balance of the seasoning.
Potatoes: The star of the show! For the best results, I highly recommend using russet potatoes. Their starchy flesh becomes incredibly fluffy when cooked, while their skin crisps up beautifully. When selecting, try to find russets that are roughly the same size to ensure all your wedges bake evenly. While russets are ideal, you could also use Yukon Gold potatoes for a slightly creamier texture, or even red potatoes if you prefer them with the skin on, though the texture might vary slightly from traditional JoJos.
Oil: Olive oil is my go-to for this recipe. It imparts a lovely flavor and helps achieve that golden crisp. If you prefer a more neutral flavor or higher smoke point, avocado oil or grapeseed oil would also be excellent choices. The oil is crucial for the coating to adhere and for the potatoes to get perfectly golden and crispy in the oven.
Flour: A small amount of all-purpose flour is key to creating that signature light “breading” effect reminiscent of classic JoJo potatoes. It helps form a thin, crisp crust on the wedges, sealing in moisture and ensuring a delightful crunch with every bite. For a gluten-free option, you can experiment with cornstarch or a gluten-free all-purpose flour blend.
Spices: The magic is in the blend! For a robust and savory flavor profile, you’ll need a mix of garlic powder, onion powder, black pepper, seasoning salt, and celery salt. Each spice plays a vital role: garlic and onion powders provide aromatic depth, black pepper adds a subtle kick, seasoning salt (like Lawry’s) offers a foundational savory taste, and celery salt introduces a unique, slightly tangy complexity. Feel free to get creative here; a pinch of paprika for color and mild flavor, a dash of chili powder for heat, or even an Italian or Cajun seasoning blend can transform these wedges into something entirely new!
How to Bake Perfect Potato Wedges
Achieving perfectly crispy and fluffy potato wedges is straightforward with these simple steps. Precision in cutting and even coating are key!
1. Prepare and Cut the Potatoes
Start by thoroughly scrubbing your russet potatoes under cold running water to remove any dirt. Pat them completely dry with a clean kitchen towel or paper towels – moisture is the enemy of crispiness! To cut, place a potato on a cutting board and slice it in half lengthwise. Then, take each half and cut it into four even wedges. This method should yield approximately eight uniform wedges per medium-sized potato. Consistent sizing is crucial for even cooking, so take your time to make the cuts as similar as possible.
2. Coat the Wedges
Transfer your freshly cut potato wedges into a large mixing bowl. Drizzle them generously with olive oil, then toss thoroughly to ensure every single wedge is lightly and evenly coated. This oil layer acts as a binder for the seasoning and helps in achieving that beautiful crispness.
In a separate small bowl, combine the all-purpose flour with all your chosen spices: garlic powder, onion powder, pepper, seasoning salt, and celery salt. Mix these dry ingredients well. Then, add this flour and spice mixture to the bowl with the oiled potatoes. Toss vigorously until every potato wedge is uniformly dusted with the seasoning blend. The coating should be light, but present on all surfaces. Don’t be shy about shaking the bowl or using your hands to get an even distribution!
3. Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Arrange the coated potato wedges in a single layer across two large baking sheets. It’s crucial not to overcrowd the pans; leave at least an inch of space between each wedge to allow for proper air circulation, which is essential for crispiness. If the wedges are too close together, they will steam instead of roast.
Bake for 20 minutes, then carefully remove both baking sheets from the oven. Using a spatula or tongs, flip each potato wedge to ensure even browning. To further promote even cooking, rotate the baking sheets, swapping their positions in the oven (move the top sheet to the bottom rack and vice-versa). Return them to the oven and continue baking for another 20-25 minutes, or until the wedges are beautifully golden brown, crisp, and tender when pierced with a fork.
Pro Tips for the Crispiest Baked Potato Wedges
- Don’t Skip the Dry: After scrubbing, always ensure your potatoes are completely dry. Excess moisture can lead to steaming instead of crisping.
- Soak for Extra Crispiness (Optional): For an extra layer of crispiness, after cutting, you can soak the potato wedges in cold water for 30 minutes. This helps remove excess starch. Drain them completely and pat them thoroughly dry before oiling and coating.
- Season Immediately: I love my potato wedges salty, so I highly recommend sprinkling on some kosher salt the moment they come out of the oven. The heat helps the salt adhere and enhances the overall flavor.
- Broil for the Ultimate Crunch: If your potatoes aren’t as golden and crispy as you’d like after baking, switch your oven to broil for the last minute or two. Keep a very close eye on them, as they can burn quickly under the broiler!
- Parchment Paper Power: Line your baking sheets with parchment paper for effortless cleanup and to prevent sticking.
- Even Spacing: Always ensure there’s enough space between each potato wedge on the baking sheet. Overcrowding traps steam and prevents that desirable crisp exterior.
- Mix Up Your Spices: While our recommended spice blend is fantastic, feel free to experiment! Try adding smoked paprika, a pinch of cayenne for heat, dried herbs like rosemary or thyme, or a pre-made spice blend like Old Bay or Cajun seasoning.
Serving Suggestions for Your Delicious Wedges
These versatile baked potato wedges are fantastic on their own, but they truly shine when paired with your favorite dips and main courses.
- Classic Dips: Serve them up with some tangy ketchup or creamy ranch dressing for dipping – perennial favorites that never disappoint.
- Gourmet Dips: Elevate your dipping game with a homemade garlic aioli, a spicy sriracha mayo, a refreshing Greek yogurt dip with herbs, or a zesty chipotle lime crema.
- Perfect Pairings: These wedges make an excellent side for classic comfort foods like juicy burgers, grilled hot dogs, crispy chicken tenders, or a hearty steak dinner. They also complement lighter fare like roasted chicken or a fresh salad.
- Breakfast Twist: Don’t limit them to dinner! Serve them alongside scrambled eggs and bacon for a delicious breakfast or brunch option.
Storage and Reheating
If you happen to have any leftover potato wedges (a rare occurrence!), they can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat and restore their crispiness, the best method is to spread them on a baking sheet and reheat in an oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crisp again. Avoid the microwave, as it will make them soggy.
Frequently Asked Questions (FAQ)
Can I use other types of potatoes for this recipe?
While russet potatoes are highly recommended for their starchy texture that yields fluffy interiors and crispy exteriors, you can experiment with Yukon Gold or red potatoes. Just be aware that the texture might be slightly less fluffy inside and the crispiness might vary.
Can I make these potato wedges in an air fryer?
Absolutely! Air frying is a fantastic way to achieve extra crispiness. Preheat your air fryer to 400°F (200°C). Place the coated wedges in a single layer in the air fryer basket, ensuring not to overcrowd. Cook for 15-20 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary by air fryer model.
How can I make these gluten-free?
To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or use cornstarch. Both will provide a similar crisping effect. Always check your spice blends to ensure they are also gluten-free, as some may contain hidden gluten ingredients.
My potatoes aren’t getting crispy, what went wrong?
The most common reasons for non-crispy wedges are overcrowding the baking sheet (which causes steaming), insufficient drying of the potatoes before coating, or not enough oil/flour mixture. Ensure your oven is fully preheated, and don’t hesitate to use the broiler for the last minute or two for extra crispness, but watch carefully!
Explore More Delicious Side Dishes
If you loved these potato wedges, be sure to check out these other fantastic side dish recipes that are sure to become family favorites:
- Crispy Zucchini Fries: A lighter, equally delicious alternative to traditional fries.
- Cheesy Ranch Potato Bake: Creamy, cheesy, and bursting with ranch flavor.
- Perfect Oven Fries: Another healthier take on a classic fast-food favorite.
- Simple Roasted Asparagus: An elegant and healthy vegetable side.
- Brown Butter Mashed Sweet Potatoes: A sweet and savory twist on mashed potatoes.
- Sweet Potato Salad with Bacon: A delightful and flavorful salad for any occasion.
- Homemade Tater Tots: Fun, crispy, and so much better than store-bought!
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Baked Potato Wedges (JoJo Potatoes)
Pin Recipe
Ingredients
- 3 lbs russet potatoes
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon celery salt
Instructions
- Preheat your oven to 400ºF (200°C). Prepare two large baking sheets, ideally lined with parchment paper for easy cleanup.
- Thoroughly scrub the potatoes clean, then pat them completely dry. Cut each potato in half lengthwise, then cut each half into 4 even wedges, aiming for 8 wedges per potato.
- Place the cut potatoes in a large bowl. Pour the olive oil over the potatoes and toss well until all wedges are evenly coated.
- In a separate small bowl, combine the flour, onion powder, garlic powder, black pepper, seasoning salt, and celery salt. Mix thoroughly.
- Add the flour and spice mixture to the bowl with the oiled potatoes. Toss until the potatoes are evenly coated with the seasoning blend.
- Arrange the potato wedges in a single layer on the prepared baking sheets, ensuring about an inch of space between each wedge to prevent steaming. Place both sheets in the preheated oven and bake for 25 minutes.
- After 25 minutes, remove the baking sheets. Using a spatula or tongs, flip each potato wedge. Rotate the baking sheets (if using two) so the one that was on the top rack is now on the bottom, and vice versa. Return to the oven and bake for an additional 20-25 minutes, or until the potatoes are golden brown, crispy, and tender when pierced.
- For extra crispiness, consider broiling for the last minute or two, watching very closely to prevent burning. Serve immediately with your favorite dips.
Recipe Notes:
For extra flavor, sprinkle on some kosher salt immediately after taking them from the oven.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Calories: 266kcal (13% DV),
Carbohydrates: 44g (15% DV),
Protein: 5g (10% DV),
Fat: 9g (14% DV),
Saturated Fat: 1g (6% DV),
Polyunsaturated Fat: 8g,
Trans Fat: 0g,
Cholesterol: 0mg,
Sodium: 102mg (4% DV),
Fiber: 3g (13% DV),
Sugar: 2g (2% DV)