Jo Jo Potatoes
By America's Test KitchenPublished on April 11, 2013
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Before You Begin
Panko adds a big crunch. Standard storebought bread crumbs are too heavy.
Instructions
- Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Cut each potato lengthwise into 6 wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent but centers remain slightly firm, 6 to 8 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Carefully remove plastic and drain potatoes well. Return potatoes to bowl, add 3 tablespoons oil, and stir until potatoes are coated with starchy film, about 1 minute.
- Combine panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme, and cayenne in shallow dish. Dredge one-quarter of potatoes in panko mixture, pressing gently to adhere. Transfer to platter and repeat with remaining potatoes. Let sit 15 minutes.
- Remove hot baking sheet from oven and brush with remaining oil. Arrange potatoes, cut side down, in single layer. Bake, flipping halfway through cooking, until crisp and golden brown, 25 to 30 minutes. Serve.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We stuck with traditional russet potatoes for our Jo Jo Potatoes, as the high starch content was key to both fluffiness and crispiness. Microwaving our spuds before baking them ensured that the interiors of our finished wedges were super-fluffy. To ensure our wedges were nice and crisp, we preheated the baking sheet, but this step also burned the butter in our coating. By switching to vegetable oil and adding Parmesan to the coating, we prevented scorching without sacrificing flavor.
To increase the amount of shaggy coating, after microwaving the potatoes we tossed them in oil until a starchy paste formed on the exteriors. This helped the coating adhere and produced even crispier wedges.
Before You Begin
Panko adds a big crunch. Standard storebought bread crumbs are too heavy.
Instructions
- Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Cut each potato lengthwise into 6 wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent but centers remain slightly firm, 6 to 8 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Carefully remove plastic and drain potatoes well. Return potatoes to bowl, add 3 tablespoons oil, and stir until potatoes are coated with starchy film, about 1 minute.
- Combine panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme, and cayenne in shallow dish. Dredge one-quarter of potatoes in panko mixture, pressing gently to adhere. Transfer to platter and repeat with remaining potatoes. Let sit 15 minutes.
- Remove hot baking sheet from oven and brush with remaining oil. Arrange potatoes, cut side down, in single layer. Bake, flipping halfway through cooking, until crisp and golden brown, 25 to 30 minutes. Serve.
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