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Jojos!
Chicken burgers, fish burgers, veggie burgers, lamb burgers, sloppy joes…all these foods taste great with baked potato wedges, or Jojos on the side. I am a huge potato lover, and Jojos are in my wheelhouse in a big way.
I prepare them without a lot of fanfare but in a specific way.
Jojos (Baked Potato Wedges)-serves 6
Ingredients
- 4 medium or large-sized russet potatoes, skin on
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ tsp ground black pepper
- ½ tsp smoked paprika
Instructions
Preheat the oven to 425°F.
Scrub potatoes, cut in half lengthwise, and then cut into wedges (around 10-12 wedges per potato).
Soak potato wedges in cold water for at least 30 minutes. Drain and dry very well with a kitchen towel or paper towels.
Toss potatoes with remaining ingredients until well coated.
Coat a rimmed baking sheet with brushed-on oil
Place potatoes, skin side down, on a large baking pan and bake until tender and browned, about 45-50 minutes. Eat with ketchup if you are like me!
Notes:
Soaking the potatoes in cold water for at least 30 minutes (or up to a few hours) removes starches.
Once soaked, dry the potatoes well so they don’t steam.
