Cheesy Rosemary Jo-Jos (Potato Wedges)
Serves 4
These easy-to-roast Jo-Jo potatoes get their addictive crunch from a cheesy, crumb and rosemary topping.
Ingredients
- 1 1/2 pounds Yukon Gold or fingerling potatoes (scrubbed)
- 5 tablespoons extra virgin olive oil (divided use)
- Rosemary Spice Seasoning:
- 1/2 cup grated parmesan cheese (optional)
- 1 tablespoon minced fresh rosemary or 1 1/2 teaspoon dried
- 1/4 cup breadcrumbs
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- To serve:
- Deli-prepared dips or sriracha mayonnaise
Directions
- Preheat oven to 425°F. Line a large, rimmed baking sheet with parchment paper and brush with 2 tablespoons olive oil.
- Halve potatoes lengthwise. Place halves, cut sides down, on board. Slice lengthwise into 1/3- to 1/2-inch wedges. Toss with 3 tablespoons olive oil (For crispier potatoes, see Cook's Tips.)
- Combine ingredients for seasoning in a small bowl.
- Dredge potatoes in seasoning and arrange in a single layer on prepared baking sheet.
- Roast 25 to 30 minutes, or until potatoes are sizzling and golden brown. To promote more crisping, use a spatula to turn wedges over halfway through. Serve warm with dip of choice.
Cook Tips
To streamline last-minute prep, cut potatoes ahead of time and place in a bowl of cold water. Chill. Drain well before using.
For crispier potatoes: Place potatoes in a saucepan with 1 1/2 quarts water and 2 teaspoons kosher salt. Bring to boil, reduce heat, and simmer 5 minutes. Drain. Pat wedges dry on a towel.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 400
- Fat: 22.0 g
- Saturated Fat: 4.5 g
- Trans Fat: 0.0 g
- Cholesterol: 10.0 mg
- Sodium: 690.0 mg
- Carbohydrates: 45.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 2.0 g
- Protein: 10.0 g