Have you ever heard of Jo Jo potatoes before? Well, I, for one, have not. And it wasn't until I opened the April/May addition of Cook's Country (America's Test Kitchen), that I even realized that I wanted to try Jo Jo potatoes! You know when a picture makes you instantly drool that it's a must try! And this... this is a MUST try. OMG, they were everything the recipe claimed they would be. They were crispy on the outside and so wonderfully fluffy on the inside. And the flavor.. it was incredible! I must say, this is now my new favorite way to consume potatoes.
One of my all time biggest weakness is fries. I LOVE them. Give me a plate of really good fries and I could consume them so fast that it would make you laugh. But I am particular about my fries. I like them crisp on the outside, tender on the inside. I don't like to pick up a fry and have it hang limp in my hand. That's unacceptable!! Normally, I love a shoestring type of fry....slim and crispy. These potatoes, though, would make me shun shoestring fries for life. They are just that good! So, if you are a fan of fries, try is recipe, it's seriously will make you forget deep fried french fries!!
Jo Jo Potatoes
Slightly adapted from Cook's Country
- Serves 2-4 -
2 medium to large russet potatoes
3 Tablespoons, plus 1 teaspoon vegetable oil
1/2 cup panko bread crumbs
1/2 cup grated parmesan cheese
2 teaspoons paprika (I used Hungarian sweet paprika)
1 1/2 teaspoons dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon cayenne powder (for less heat use only 1/8 tsp)
Cut each potato lengthwise into wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent but centers remain slightly firm about 4-5 minutes, shaking bowl (without removing plastic wrap) to redistribute potatoes halfway through cooking time. Carefully remove plastic wrap and drain potatoes well. Return potatoes to bowl, add 3 tablespoons of oil, and stir until potatoes are coated with starchy film, about 1 minute.
Combine panko, parmesan, paprika, mustard, salt, garlic powder, thyme, and cayenne in a shallow dish. Dredge each potato into panko mixture, pressing gently to adhere, and then transfer to a clean platter. Let sit for 15 minutes.
Meanwhile, adjust oven rack to the middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees F. When potatoes are ready, remove the baking sheet from the oven (please be very careful in this step!!!) and brush with remaining 1 teaspoon of oil. Arrange potatoes, cut side down, in a single layer. Bake, flipping halfway through, until crisp and golden brown, about 25-30 minutes. Serve with a side of Ranch dressing. Enjoy!
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