Oven baked potato wedges that are coated in seasoned flour and baked in the oven to perfection! A healthier version of the Jo Jo Potato!
I haven’t met anyone who doesn’t love oven baked potato wedges.
Back when we were kids oven baked potato wedges (or, Jo Jo Potatoes) were our favorite snack food. I grew up in Minnesota and in the humid summers, my mom used to drive us ten miles into town to go to the city pool. On the way home we would always drop by the gas station in our small town and pick up Jo Jo Potatoes for the trip home.
We would drench the oven baked potato wedges in ketchup and fight over the last few. We would then beg my mom to take us back into town for more. Oh the memories!
Over 30 years later, I no longer live in Minnesota. But I do have five kids and they love Jo Jo Potatoes. Talk about a carb overload! They are super yummy with ketchup or a little homemade barbecue sauce.
Jo Jo Potatoes are potato wedges that are coated in a layer of flour and spices and then deep fried in a fryer. They are super crispy on the outside and beautifully soft in the inside.
These wedges are dredged in seasoned flour and spices before baking. If anything, it’s a healthier alternative than their deep fried counterparts. Totally irresistible, and absolute yum!
Oven Baked Potato Wedges (Jo Jo Potatoes)
I like to boil or pressure cook the potatoes first to achieve that slightly soft center. You can attempt to “soak” your potatoes instead, though my Jo Jo’s have always been more successful with a short boil/pressure cook.
Simply set them in a steamer basket in your Instant Pot and pour in a cup of water. Pressure cook on high for 9-10 minutes. Or, put in a large pot on the stove top and cover them with water.
Bring that water to a rolling boil, then turn down the heat and boil for 10-12 minutes or until slightly soft in the center.
Once they are soft, you want to remove from your pressure cooker or stove top. Slice the potatoes in half lengthwise. Then slice them lengthwise again into 6 potato wedges per potato.
Place your wedges in a medium bowl and dredge in seasoned flour with a drizzle of olive oil. Here’s a tip: put the seasoned flour into a large gallon bag with the potatoes and then give them a shake. It’s much easier.
Then, lay the potatoes out on a lined cookie sheet, and roast at 425 for 10-12 minutes until crispy. By using this baking temperature, you will crisp up those outside of the potatoes quickly.
The inside of the potatoes are already perfectly cooked up from their time in the Instant Pot (or, on the stove!) Perfection!
Once your wedges are done, dunk them in ketchup or BBQ sauce and go wild!