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.
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.