Jo Jo Potato Wedges

For 4 -6 servings, Jo Jo Potato Wedges keeps the list centered on russet potatoes, vegetable or canola oil and panko bread crumbs. Set aside about 50 minutes.

• Yield 4 -6 servings
• Ready in 50 minutes
• Prep 20 minutes
• Cook 30 minutes

Ingredients

• 3 medium russet potatoes (about 1 1/2 pounds total, scrubbed)
• 5 tablespoons vegetable or canola oil
• 2/3 cup panko bread crumbs
• 2/3 cup grated Parmesan cheese
• 1 tablespoons paprika
• 2 teaspoons dry mustard
• 1/2 teaspoon salt
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper

Instructions

1. Preheat the oven to 400 degrees F. Place a rimmed baking sheet on a rack in the middle position. While the sheet is preheating, cut each potato lengthwise into 6 wedges. Place the potatoes in a large bowl and wrap tightly with plastic wrap. Microwave the potatoes until the edges of the potatoes are translucent but the centers remain firm, about 4-5 minutes, shaking the bowl to redistribute halfway through without removing the plastic wrap. When the potatoes are finished, carefully remove the plastic and drain the potatoes well.
2. In a shallow pie plate or similar-size dish, combine the panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme and cayenne. Dredge 1/4 of the potatoes in the panko mixture, pressing gently to adhere. Transfer the potatoes to a large plate or platter and repeat with the remaining potatoes in shifts. Let the potatoes sit in a single layer for 15 minutes after coating.
3. Carefully remove the hot baking sheet from the oven and brush with the remaining oil. Arrange the potatoes, cut side down, in a single layer. Bake, flipping the potatoes halfway, until the potatoes are cooked through and are crisp and golden brown, about 25 minutes. Serve.

Give it a minute off the heat, then serve it while it is still hot.