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Jo Jo Potatoes

From

April​/May 2011

Jo Jo Potatoes

We stuck with traditional russet potatoes for our Jo Jo Potatoes, as the high starch content was key to both fluffiness and crispiness. Microwaving our spuds before baking them ensured that the interiors of our finished wedges were super-fluffy. To ensure our wedges were nice and crisp, we preheated the baking sheet, but this step also burned the butter in our coating. By switching to vegetable oil and adding Parmesan to the coating, we prevented scorching without sacrificing flavor.

To increase the amount of shaggy coating, after microwaving the potatoes we tossed them in oil until a starchy paste formed on the exteriors. This helped the coating adhere and produced even crispier wedges.

Serves 4 to 6

Panko adds a big crunch. Standard storebought bread crumbs are too heavy.

Ingredients

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