Still trying to recreate the mythical JoJos of my youth.
If you haven’t had or heard of JoJos – you can read my last posting about them here or if that is too much clicking here is a short review…
Potatoes, scrubbed but skin on, cut length-wise, quarters and maybe quarters again. Coated in a delicious crispy coating, crunchy on the outside, fluffy on the inside.
But these are not steak fries. They are JoJos – think “chicken fried potatoes.” Except the real ones are “broasted!”
But on this JoJo day I was inspired to make some crispy coated, oven-baked versions.
Mary was my husband’s uncle’s mother-in-law (better take a minute on that one) and she apparently made the best potatoes. One time last summer I actually had the pleasure of meeting her and of course I managed to work the topic into conversation and although no real recipe was given – I gleaned enough to get the idea that she was basically making an Italian oven-baked JoJo.
From what I could gather there was butter and lots of it. Some breadcrumbs. The seasoning – Italian blend in her case. And don’t “fahget the Paaaarmm Ma.” (That is Massachusetts vernacular for “don’t leave out the Parmesan cheese mom.”) And plenty of tossing and turning in the pan during cooking time.
So I blended up a mix of seasoned bread crumbs, grated Parmesan cheese, some seasonings (mostly Italian in nature) that I annoyingly and uncharacteristically forgot to write down and tossed the raw potato wedges in hot melted butter before coating them in the breadcrumb mix and baking in a hot (400-425 degrees) oven. I tossed them carefully, several times, during cooking to ensure even crispy-ness and to make sure no butter got left behind in the pan. About a total of 30 mins +/- Basically until the thickest wedge is fork tender.
They were delicious!