Sunday, September 30, 2007

Potato Wedges

In Oregon they're called JoJos. In the rockies they were called potato wedges. Apparently in grocery store delis they contain chicken fat. I've been craving these thick potato wedges coated with a crusty skin for awhile.

Potato Wedges:
2 potatoes
3/4 cup four
1/4 cup nutritional
1 teaspoon seasoning salt
1 teaspoon your other favorite spice


Preheat oven t0 425 F and cover a cookie sheet with parchment paper
Cut the washed potatoes into 8 long pieces (in half, in half again, and one more time in half.)
Mix the dry ingredients.
If your potatoes are still wet from washing and cutting you can coat your potatoes with the flour mixture right away. If your potatoes are dry, dip them in water (or a combo of water/flax meal) then into the flour mixture.
Place on the covered cookie sheet sheet and bake 15-25 minutes until golden brown and a bit crunchy on the outside.
Sprinkle with salt and serve.

11 comments:

erica said...

Do they really cook through in just 15 minutes? My potatos always seem to take forever to cook.

Jody from VegChic said...

Holy yum batgirl! I used to love the potato wedges. What was your spice of choice when you made them?

Vegan_Noodle said...

Chicken fat in potato wedges? Yuck! Yours sound way better...

Kittee said...

hey weebles!
you are only the second person i've ever met to coat potato wedges with flour. i think it's an old restaurant trick, huh?

xo
kittee

bazu said...

why do they contain chicken fat when sold in delis?? that is so unnecessary.

Emmie said...

That sounds really good. I've never seen that before. We love potato wedges in this house so we'll definitely be trying these.

Melisser; the Urban Housewife said...

Ooh, I need to add nooch to my tater wedges! Awesome idea.

the pleasantly plump vegan said...

ooooo! this would be a hit in my house for sure.

Johanna3 said...

they look awesome!

megan said...

I made these last night but I think I messed up b/c they didn't turn out at all like yours look...

Tomtemama said...

We LOVE theses!! Since first making them about 3 weeks ago we've had them at least once a week. What a great, oil free, alternative to french fries. Also we all prefer them to boiled potatoes.

Thanks again!!