Time 40m Number Of Ingredients 4 Steps:
Place potatoes in a large pan and cover with cold water. Bring to a boil and boil for 10 minutes. Alternatively, bake the potatoes until fork tender. Once fork tender, remove potatoes from the water or oven and allow to cool slightly. Preheat the oven to 425 degrees. Slice potatoes into 6-8 wedges each. Mix together the flour and seasonings in a large gallon size bag. Add the potatoes and lightly toss until potatoes are coated. Grease a baking sheet with 1 teaspoon oil or spray with nonstick spray. Remove potatoes from seasoning mix, shaking/brushing off the excess flour–DO NOT SKIP THIS STEP or your potatoes will taste like flour! Spread out the potatoes onto the baking sheet. Toss with remaining oil or spray well with nonstick spray. Bake for 10 minutes, flip and bake for another 5-10 minutes, or until wedges are crisp and golden brown.
Time 35m Number Of Ingredients 14 Steps:
Boil the russet potatoes: slice the russet potatoes into wedges and add to a large saucepan filled with cold water. Bring to a boil over medium high heat and cook for 2-4 minutes or until a fork just about starts to get easily into the potato slices, not overcooked. Immediately strain. Wash with some cold water, and set aside. In a bowl, add all the dry ingredients, the flours, salt, spices and mix well. Add the potatoes to this bowl to coat in the flour mixture then remove the excess flour from the potatoes by tapping the potatoes and then place them on a plate. Make the batter by adding the oil, hot sauce, and 1/4 cup of Non-Dairy milk to the remaining flour mix, mix in. then add milk 1 tablespoon at a time until the mixture is a smooth batter, you don’t want the batter to be too thick but also not too thin so that it doesn’t stick to the potatoes. You might or might not need more milk depending on how much flour stuck to the potatoes and was left Take your flour coated potatoes and dip in the batter. Place on a parchment lined baking sheet or a greased baking dish if you’re planning to bake them.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
In a shallow dish mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt. Dip potato wedges in egg, then in spice mixture. Heat deep fryer to 375 degrees F (190 degrees C). Place potatoes in hot oil, and fry until golden brown, about 5 to 7 minutes. Cook in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
First of all, preheat your oven to 425 degrees. Then, toss all of the dry ingredients into a gallon-size Ziploc bag and shake to combine. The measurements there for the seasonings are guidelines–feel free to alter them as you wish, or measure them in your palm and skip the measuring spoons altogether. So long as you start with approximate amounts of the bread crumbs, flour, and Parmesan, you can’t really go too far wrong. Then, cut your potatoes into wedges–I generally get about 8 wedges from each potato, but the important thing is not the number, but that they’re more or less evenly sized, so they all cook at the same rate. Dunk your wedges in the melted butter, then shake them, a few at a time, in the Parmesan mixture, and arrange on a greased or parchment-lined cookie sheet. Stand them up with the skin side on the bottom if you can, but if they want to lay on their sides instead, that’s fine–just flip them halfway through the cooking time. If you have any leftover butter, drizzle it over top of the potatoes before you pop them into the preheated oven. Or don’t, if all that butter scares you. Bake for about 35 minutes or until they’re tender and browned,.
Time 25m Number Of Ingredients 7 Steps:
Wash potatoes, and cut them into quarters. Place potato quarters into a bowl of water. Prepare seasoned flour by combining 2 cups of flour, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 teaspoon garlic salt together in a bowl. Place 2 cups of buttermilk in another bowl. Batter potatoes by placing them in the seasoned flour, shake off excess flour. Place potatoes into the buttermilk, and coat the potatoes well. Place potatoes back into the seasoned flour and coat well. Shake off excess flour. Place the potatoes on a wire rack to rest for about 5 minutes before cooking. Preheat oil in a deep fryer to 350 degrees. Cook potatoes for 8 to 12 minutes or until they are brown, and they float. Drain on a clean wire rack.
Time 50m Yield 25 pieces, 5 serving(s) Number Of Ingredients 8 Steps:
Peel potatoes and place in cold water for at least 1 hour. Slice Potatoes into spears. Place on a heavy duty cookie sheet, poor Olive Oil over potatoes and toss. In a pie pan combine remaining ingredients (except hot salt) Press each potato wedge in flour Mixture. Place back on cookie sheet (Balance on skin part if possible) Sprinkle with Hot Salt now if desired. Bake in a 400 degree oven for approx 45 minutes, or golden brown. Use spatula to remove from pan and serve with Ranch dressing and ketchup/salsa.
More about “jo jo potatoes recipes”
Time 50m Yield 4 Number Of Ingredients 9 Steps:
In a shallow dish mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt. Dip potato wedges in egg, then in spice mixture. Heat deep fryer to 375 degrees F (190 degrees C). Place potatoes in hot oil, and fry until golden brown, about 5 to 7 minutes. Cook in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
