Potato Wedges Recipe (JoJo Potatoes)

This easy-to-make Potato Wedges Recipe is coated in spices and seasonings, roasted until golden brown on the outside, and fluffy and tender in the middle. My daughter is in love with these potatoes and requests them often; she adores them that much.

I love serving potatoes as a side dish, and the best part is that there are so many options out there, like my Twice-Baked Potatoes or Roasted Red Potatoes.

Potato Wedges

Potato wedges are a side dish of skin-on potatoes cut into large wedge shapes and cooked until crisp. They can be baked or fried and are commonly coated with spices, salt, and pepper, which can assist in browning the outside of the potatoes.

Potato wedges have been in print recipes since the mid-1950s. They are sometimes called JoJo potatoes, which have been in recipes since the early 1960s. The flavors of the potatoes can be tailored to your liking depending on what types of seasonings and spices you like. I like to add cheese to them to brown them further and add flavor.

Ingredients and Substitutions

• Potatoes – I used russet potatoes, but red or Yukon gold potatoes can be used.
• Spices – I used regular ground paprika and onion and garlic granules. You can substitute the granules for powder. In addition, if you’d like to use fresh ingredients, substitute the dry garlic for 3 finely minced cloves off fresh. Likewise, use ½ peeled and small diced yellow onion instead of the dry onion.
• Herbs — Parsley provides a fresh green color. Other herbs that can be used are chives, thyme, rosemary, dill, or oregano.
• Cheese – You can use grated parmigiana Reggiano or Pecorino Romano.
• Butter — I always use unsalted butter in my cooking and baking to control the sodium content.
• Oil – Any neutral flavored oil or olive oil can be used.

How to Make Potato Wedges

Cut the rinsed and scrubbed potatoes into wedges by cutting them in half, in half again, and in half one more time.

Next, add them to a bowl and thoroughly mix them with olive oil, paprika, onion granules, garlic granules, cheese, salt, and pepper.

Place them on a sheet tray lined with parchment paper in a single layer cut side down.

Bake them in the oven at 450° for 12 to 13 minutes.

Flip the potatoes to the other cut side and bake at 450° for 12 to 13 minutes.

Remove the potatoes from the oven and drizzle on melted unsalted butter.

Garnish with minced parsley and toss to coat.

Serve the potato wedges with an additional garnish of parsley.

Make-Ahead and Storage

Make-Ahead: These are meant to be eaten within an hour of you making them. However, you can keep them covered in foil and in the oven at low temperatures (<200°) for up to 30 minutes before serving.

How to Store: Cover and store in the refrigerator for up to 3 days. They do not freeze well, so I advise against freezing them, as they will be too mushy upon thawing.

How to Reheat: Place the potato wedges in a pan or on a sheet tray with parchment paper and bake at 350° for 8 to 10 minutes or until warm and crispy.

Chef Notes + Tips

• If your only option is to freeze the potatoes, I recommend cutting them and adding them to a soup once they’re thawed.
• Make sure the potato wedges are in a single layer. If need be, add another to a separate sheet tray lined with parchment paper or to a large frying pan.

More Potato Recipes

• Potatoes Anna
• Baked Potato
• Sweet Potato Fries
• Lyonnaise Potatoes
• Hasselback Potatoes

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Potato Wedges Recipe (JoJo Potatoes)

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5 from 7 votes

This Potato Wedges Recipe is coated in spices and seasonings, roasted until golden brown on the outside, and fluffy and tender in the middle.

Servings: 6

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Ingredients 

US CustomaryMetric

• 3 pounds russet potatoes
• ¼ cup olive oil
• 2 teaspoons garlic granules
• 2 teaspoons onion granules
• 2 teaspoons paprika
• ½ cup grated Parmigiano Reggiano
• 4 tablespoons melted unsalted butter
• 2 tablespoons finely minced fresh parsley
• coarse salt and fresh cracked pepper to taste

Instructions

• Preheat the oven to 450°.
• Cut the rinsed and scrubbed potatoes into wedges by cutting them in half, in half again, and in half one more time.
• Next, add them to a bowl and thoroughly mix them with olive oil, garlic granules, onion granules, paprika, cheese, salt, and pepper.
• Place them on a sheet tray lined with parchment paper in a single layer cut side down.
• Bake them in the oven at 450° for 12 to 13 minutes.
• Flip the potatoes over to the other cut side and bake at 450° for 12 to 13 minutes.
• Remove the potatoes from the oven and drizzle on melted unsalted butter.
• Garnish with minced parsley and toss to coat.
• Serve the potato wedges with an additional garnish of parsley.

Notes

Make-Ahead: These are meant to be eaten within an hour of you making them. However, you can keep them covered in foil and in the oven at low temperatures (<200°) for up to 30 minutes before serving.

How to Store: Cover and store in the refrigerator for up to 3 days. They do not freeze well, so I advise against freezing them, as they will be too mushy upon thawing.

How to Reheat: Place the potato wedges in a pan or on a sheet tray with parchment paper and bake at 350° for 8 to 10 minutes or until warm and crispy.

If your only option is to freeze the potatoes, I recommend cutting them and adding them to a soup once they’re thawed.

Make sure the potato wedges are in a single layer. If need be, add another to a separate sheet tray lined with parchment paper or to a large frying pan.

Nutrition

Calories: 366kcalCarbohydrates: 43gProtein: 8gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 26mgSodium: 207mgPotassium: 997mgFiber: 3gSugar: 2gVitamin A: 741IUVitamin C: 15mgCalcium: 137mgIron: 2mg

Course: Side Dish

Cuisine: American

Author: Chef Billy Parisi