Jo Jo Potatoes

For my pick for the September Sweet as Pie menu, I chose this recipe for JoJo Potatoes from an old issue of Cook’s Country magazine.  I’m always happy to try out new options for weeknight side dishes.  This one was fairly easy, and didn’t stay very long on Phillip’s plate.  Here’s how it came together:

First, I microwaved some potato wedges to speed up the cooking time.  JBD_8185

After coating the potatoes in oil, I dredged them in a mixture of panko crumbs, Parmesan cheese (use grated if you have it), paprika, ground mustard, salt, garlic powder, thyme, and cayenne.  JBD_8188 JBD_8191

I let these sit for a few minutes before popping them in the oven to finish cooking through and to crisp.  Voila!  Weeknight potatoes!  The recipe is below for anyone else who would like to try these out.JBD_8193

3 medium russet potatoes (about 8 ounces each), scrubbed
5 tablespoons vegetable oil
2/3 cup panko bread crumbs
2/3 cup grated Parmesan cheese
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon salt
3/4 teaspoon garlic powder
3/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper

1.  Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees.  Cut each potato lengthwise into 6 wedges.  Place potatoes in large bowl and wrap tightly with plastic wrap.  Microwave until edges of potatoes are translucent but centers remain slightly firm, 6 to 8 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.  Carefully remove plastic and drain potatoes well.  Return potatoes to bowl, add 3 tablespoons oil, and stir until potatoes are coated with starchy film, about 1 minute.

2.  Combine panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme, and cayenne in shallow dish.  Dredge one-quarter of potatoes in panko mixture, pressing gently to adhere.  Transfer to platter and repeat with remaining potatoes.  Let sit 15 minutes.

3.  Remove hot baking sheet from oven and brush with remaining oil.  Arrange potatoes, cut side down, in single layer.  Bake, flipping halfway through cooking, until crisp and golden brown, 25 to 30 minutes.  Serve.

This entry was posted in From Our Table, Sweet as Pie. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *