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Oven Baked Potato Wedges

Kid Friendly· Real Food· Side Dishes

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Oven Baked Potato Wedges: Wedges of thickly sliced potatoes that have been coated with a special seasoning blend and and then  oven fried for a crisp exterior and perfectly tender filling on the inside. This is my healthy spin on a fried classic! 

Crisp potato wedges in basket served next to ketchup

Do you have a regional favorite dish?

I live in North Carolina, so you would think that barbecue would be my go to regional favorite, rights?

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But I grew up in Ohio.

So let’s talk about what OHIO is known for.

I grew up in the Akron/Canton area.  At first I thought about Buckeyes. You know chocolate peanut butter nuggets–oh so good! But seemed like an over done thing–not that I would EVER turn down one, but do you really need another recipe for a Buckeye? 

I thought back to my childhood. Chicken and JoJos.

That was my family’s go-to meal at least once a month. My family loved to get that meal with a side of spanish rice–talk about a carb overload! But you say Chicken and JoJos and I have the fondest memories of sitting on our patio digging in (often times in my swimsuit.)

And that is where my inspiration for this dish came–the JoJo potatoes.

Oven Baked Potato Wedges

Jojo potatoes are simply potato wedges oated in a seasoned flour and then deep fried. They are crisp on the outside and soft, like a mashed potato almost, in the center.

It was high time I cave these deep fried potato wedges a healthy make-over.

How could I recreate potato wedges without deep-frying?

I already have oven fries and grilled fries, but I really wanted a seasoned potato wedge with a crispy coating for these JoJo potatoes.

After experimenting many times, I discovered the secret to replicating the deep-fried texture of a potato wedge WITHOUT all the excess fat that comes with frying.

How to Make Oven Fried Potatoes

Crisp seasoned potato wedges on sheet pan.

Step One: Par-Boil the Potatoes

  • The first and most important step to making perfect oven fried potato wedges is to par-boil the potatoes first.
  • This step of boiling the potatoes first will  give the center time to become very soft, like it would if you deep fried these potatoes.

Step Two: Slice the potatoes into wedges.

  • Cut the potatoes in half lengthwise and then each half into fourths–creating eight potato wedges per potato.

Step Three: Coat each potato wedge with seasoned flour.

  • I put my flour into a freezer bag with homemade seasoned salt and then add the potato wedges to the bag.
  • That makes it easy to toss the potatoes in the seasoned flour for an even coating–not to mention quick clean-up!

And I bet you are asking yourself, how is the flour going to stick to the potatoes without an egg wash? Because the potatoes have been parboiled, the coating is able to easily dust the potato wedges.

Step Four: Shake off Excess Flour

  • This is an important step that should not be missed, or your potatoes will get gummy as they bake.

Step Five: Bake the potato wedges

  • Place seasoned potato wedges on baking sheet greased with canola oil or nonstick spray. Mist with nonstick spray or toss potatoes with 2 teaspoons canola oil.
  • By baking the potato wedges at a high temperature, the outside of the potato is able to get crisp quickly, and since the potatoes have been parboiled the inside of the potato cooks up perfectly.

This is the best method for oven fried potatoes ever!

Notes on Oven Fried Potatoes

  • I think russet potatoes are best for potato wedges, as their starch content is perfect.
  • I do NOT peel the potatoes first, you can if you like, but JoJo potatoes have the skin left on.
  • This is one time I prefer using an oil mister or non-stick spray to grease baking sheet and to lightly spray potatoes. However, you can toss with a bit of canola oil. Don’t use olive oil, as the flavor will over-power the fries.
  • In place of seasoned salt, you can use, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon paprika, and 1 teaspoon onion powder.

More Perfect Potato Recipes

Recipe for Healthy Baked Potato Wedges

easy oven fried potato wedge recipe
5 from 5 votes
Print Review

Oven Fried Potato Wedges

Wedges of thickly sliced potatoes that have been coated with a special seasoning blend and are crisp on the outside but perfectly tender on the inside. A remake of a JoJo potato. 

Course Side Dish
Cuisine American
Keyword JoJo Potatoes, Seasoned Breaded Baked Potato Wedges
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 104 kcal

Ingredients

  • 4 large russet potatoes scrubbed
  • 1/4 cup flour
  • 1 tablespoon seasoned salt
  • 3 teaspoons canola oil or nonstick spray

Instructions

  1. Place potatoes in large pan and cover with water. Bring to a boil and boil for 10 minutes.
  2. Remove from water and allow to cool until cool enough to handle.
  3. Preheat the oven to 425 degrees.
  4. Slice potatoes into 6-8 wedges each.
  5. Mix together the flour and seasonings in a large gallon size bag. Add the potatoes and lightly toss until potatoes are coated.

  6. Grease a baking sheet with 1 teaspoon oil or spray with nonstick spray.

  7. Spread out the potatoes. Toss with remaining oil or spray well with nonstick spray. 

  8. Bake for 10 minutes, flip and bake for another 5-10 minutes, or until wedges are crisp and golden brown.

Nutrition Facts
Oven Fried Potato Wedges
Amount Per Serving
Calories 104
% Daily Value*
Sodium 403mg 17%
Potassium 594mg 17%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Protein 4g 8%
Vitamin A 3.8%
Vitamin C 19.6%
Calcium 4.3%
Iron 27.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Comments

  3. I never heard Potato Wedges be called JO JO’s till I moved to Cleveland. I asked why the name JO JO’s, no one can tell me why except that what we call them. My friends laugh at me everytime I say I want potato wedges instead of Jo Jo’s LOL

    Reply

  5. I love the idea of parboiling them first and then baking them! I never fry at home, so this sounds like a perfect method to get that lovely texture. Yum!

    Reply

  10. I didn’t know JoJos were an Ohio thing too — that’s what we called them growing up in Oregon, but I haven’t heard it called that since moving to the east coast!

    Reply

  11. These remind me of my childhood fave Shakey’s potatoes! Not that they’re similar, but they’re both potato recipes. Anyway, these look SO GOOD! And I can’t resist a crispy potato recipe.

    Reply

  13. Love that you call these Jo Jos – how fun! Any way you slice it I love potato wedges and this do not disappoint. The spice mixture sounds perfect. Excited to give these a try!

    Reply

  23. What great family memories you have with these potatoes. It’s nice to see crispy baked potato wedges instead of fried. Nice seasoning mix on them too.

    Reply

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