Baked Potato Wedges (JoJo Potatoes)
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.
Servings 6 servings
Calories 266kcal
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.
Notes
This recipe can easily be halved to make only one baking sheet of potatoes.
I like them salty, so I will sprinkle on some kosher salt immediately after taking them from the oven.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
Serving: 1/6 of recipe | Calories: 266kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 102mg | Fiber: 3g | Sugar: 2g