Seasoned Jo Jo Potatoes
Crispy on the outside and soft on the inside, these Seasoned Jo Jo Potatoes are the ultimate comfort food side dish—baked to perfection with a golden, flavorful coating. Made with russet potatoes and tossed in a mix of vibrant spices like paprika, garlic powder, and oregano, these wedges deliver a punch of savory goodness in every bite. A hint of smoked paprika adds a subtle depth, while an optional sprinkle of Parmesan cheese takes these potato wedges to the next level. Best of all, they’re oven-baked, requiring less oil for a guilt-free indulgence. Garnish with fresh parsley and pair with your favorite dipping sauces for an irresistible snack or side that’s perfect for weeknights, game days, or casual entertaining. If you’re searching for crispy seasoned potato wedges or easy Jo Jo potatoes, this recipe is your go-to!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Smoked paprika (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Parmesan cheese (optional)
- 1 tablespoon Chopped parsley (for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Wash the potatoes thoroughly, scrubbing off any dirt. Leave the skins on for extra crispiness and flavor.
Cut each potato lengthwise into wedges. Aim for about 8 wedges per potato to maintain an even thickness for cooking.
In a large mixing bowl, combine the cornstarch, paprika, garlic powder, onion powder, dried oregano, smoked paprika (if using), salt, and black pepper.
Drizzle the olive oil over the potato wedges and toss them to coat evenly.
Sprinkle the spice mixture over the potatoes and toss again until all wedges are evenly coated.
Spread the potato wedges in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure even crisping.
Bake for 20 minutes, then flip the wedges over using tongs or a spatula. Bake for an additional 15-20 minutes or until golden brown and crispy.
Optional: In the last 5 minutes of baking, sprinkle Parmesan cheese over the wedges for a cheesy finish.
Once done, remove the baking sheet from the oven and let the potatoes cool for 5 minutes.
Garnish with chopped parsley before serving. Serve warm with your favorite dipping sauces, such as ranch, ketchup, or aioli.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 14.4 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 6898 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
