Crispy on the outside and fluffy on the inside, these Baked Potato Wedges couldn’t be any easier! A healthier, non-fried version of JoJo potatoes, these potatoes make a side dish the whole family loves.
From mashed potatoes to scalloped potatoes to these baked potato wedges, potatoes are always a popular side dish!
I am one of those people who can never turn down a potato. I love them in every size, shape, and form.
So let’s not even talk about how many of these Baked Potato Wedges I can put down in one sitting.
This potato side dish is loosely based off of the Ohio favorite – JoJo Potatoes. JoJo potatoes are a lightly breaded potato wedge that is pressure fried. Supposedly, you can find them all over the state – from restaurants to gas stations. Crispy on the outside, and fluffy on the inside.
Well, I have a lot of kitchen gadgets, but I do not have a pressure fryer. And I’m guessing most of you don’t, either.
So I decided to take this idea and turn it a little bit healthier by baking the potato wedges.
If you want to make these a little closer to the original, you can deep fry them, but this baked version is nice and crispy. You might not even miss all of the deep fried goodness!
Ingredients
Potatoes: The best potatoes for this recipe are russets. If possible, try to make sure your potatoes are roughly the same size so that the wedges will bake evenly.
Oil: I use olive oil. You could also use another oil of your choice – avocado oil would be another great choice.
Flour: The flour will help create that light breading. I used all-purpose flour.
Spices: For the spice mixture, you’ll need garlic powder, onion powder, pepper, seasoning salt, pepper, and celery salt. If you want to get creative here and mix this up, feel free to try other spices.
How to Make Baked Potato Wedges
Cut the potatoes: Make sure your potatoes are scrubbed clean. Start by cutting the potato in half lengthwise. Take the halves and cut each of those into 4 wedges. You should get 8 wedges per potato.
Coat the potatoes: Place the wedges in a large bowl and add the olive oil. Stir to coat the potatoes completely.
Mix the flour and the spices together in a bowl, then add that to the bowl with the potatoes. Stir well – you want to make sure the mixture is evenly distributed among the potato wedges. It’s just a light coating, so you’ll want to make sure every potato gets some.
Bake the potatoes: Lay the potatoes in a single layer on a baking sheet. You should have enough wedges to fill 2 large baking sheets. Make sure they have some space in between each wedge.
Bake for 20 minutes, then remove the baking sheets and turn each of the wedges over. Rotate the baking sheets, and return them to the oven.
Bake for another 20-25 minutes, or until they are golden brown.
Tips and Tricks
- I like my potato wedges salty, so I’ll sprinkle on some kosher salt right as they come out of the oven.
- If your potatoes aren’t as golden as you’d like, switch the oven to broil for the last minute. Make sure to keep an eye on them, though, as they can burn quickly.
- Serve these baked potato wedges up with some ketchup or ranch dressing for dipping.
More Delicious Side Dishes
Zucchini Fries
Ranch Potatoes
Baked French Fries
Roasted Asparagus
Mashed Sweet Potatoes
Sweet Potato Salad with Bacon
Homemade Tater Tots
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Baked Potato Wedges (JoJo Potatoes)
Ingredients
- 3 lbs russet potatoes
- 1/4 cup olive oil
- 1/4 cup flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon celery salt
Instructions
- Preheat the oven to 400ºF.
- Scrub the potatoes clean and dry. Cut each potato in half lengthwise, then cut each half into 4 wedges.
- Place the potatoes in a large bowl. Pour the oil over the potatoes and stir to coat the potatoes with the oil.
- In a bowl, combine the flour, onion powder, garlic powder, pepper, seasoning salt, and celery salt.
- Add the flour mixture to the potatoes and stir until the potatoes have been evenly coated.
- Place the potato wedges on two baking sheets, spreading them out so they have about an inch of space between each wedge. Place in the oven and bake for 25 minutes. Remove both trays and using a spatula or tongs, flip the potatoes. Return to the oven, rotating the trays so the one that is on the top is now on the bottom. Bake for an additional 20 minutes, or until the potatoes are browned and crispy.
Rebecca says
I love how crispy these were!