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)
In order to make the perfect Jo Jo Potatoes, you’ll want to start with a large organic Russet or Yukon Gold potato (since they are on the dirty dozen list).
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!
Ingredients
- 5 large Yukon Gold potatoes or 2 large Russet potatoes, washed and scrubbed
- 1/4 C all purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1 Tbsp olive oil
Instructions
- Place your potatoes in the Instant Pot & fill with 1 C. of water. Cook for 8 minutes on high pressure until potatoes are slightly soft in the center. Or, place potatoes in a large stockpot and cover with water. Bring to a boil and cook for 10-11 minutes until slightly soft in the center.
- Remove potatoes and place no a cutting board. Slice lengthwise, then slice each potato half lengthwise into three. Set your wedges aside until you are finishing slicing them all.
- Preheat your oven to 425 degrees (roast).
- Place your seasonings, oil and flour into a resealable plastic bag. Seal the bag, and shake to coat your potatoes with the seasoning.
- Spread your wedges over a lined baking sheet.
- Bake in the preheated oven for 10-12 minutes, until crispy on the outside.
Notes
Parchment paper or a baking mat can be used on the baking sheet to make cleanup easier.
