JoJo Potato Wedges (Print-Friendly Version)
Crunchy potato slices tossed in a tasty herb and spice mix, great for snacks or as a side dish.
# Ingredients List:
→ Veggies
01 -
7 medium Russet potatoes with skins on
→ Dry Mix
02 -
⅓ cup cornstarch
03 -
1 teaspoon dried rosemary
04 -
1 teaspoon garlic powder
05 -
1 cup plain flour
06 -
2 teaspoons salt
07 -
½ teaspoon smoky paprika
08 -
½ teaspoon black pepper, freshly ground
09 -
½ teaspoon chili powder
→ Frying Oil
10 -
Coconut oil for deep frying, about 3 to 4 inches deep
# Detailed Cooking Steps:
01 -
Cut each potato into wedges by cutting halves, quarters, then eighths.
02 -
Give the potatoes a good scrub but keep the skins on.
03 -
Put the wedges in cold water for 20 minutes to take out starch.
04 -
In a big bowl or sealed bag, stir together the flour, cornstarch, salt, pepper, garlic powder, rosemary, paprika, and chili powder.
05 -
Drain the wedges but leave them a little damp, toss them in the dry mix, then let them rest for 15 to 20 minutes. Add more flour if they stick together.
06 -
Warm the coconut oil in a heavy pan to around 350 to 375 degrees Fahrenheit (175 to 190 Celsius), about 3 to 4 inches deep.
07 -
Add potatoes in one layer carefully and cook for 5 to 7 minutes until golden, flip them and fry the other side until crispy and nicely browned.
08 -
Move the cooked wedges to a paper towel-lined tray and pop them in a 200°F (93°C) oven so they stay warm.
09 -
Keep frying and warming the rest of the wedges until all are done and crunchy.
# Helpful Hints:
01 -
Soaking the potato wedges helps pull out extra starch and makes them crunchier.
02 -
Keeping the oil hot between 350°F and 375°F gives the best crisp and color.
03 -
Feel free to tweak the spices for the flavor you like best.