http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x51683Oh my.
Syrinx (1000+ posts) Mon Dec-22-08 05:53 AM
Original message
lord help me, but I love those potato wedges at truckstops and convenience stores
Anyone know what I'm talking about? Anyone know how to make them?
Got any idea how to "kick 'em up a notch?"
grasswire (1000+ posts) Mon Dec-22-08 07:26 PM
Response to Original message
1. you mean "jo-jo" potatoes?
I think you could probably replicate them by slicing potatoes, rubbing with oil and season salt, and then roasting in the oven.
What's this joe-joe nonsense? Why can't they just be called what they are, potato wedges, or more properly, wedges of potatoes?
Syrinx (1000+ posts) Tue Dec-23-08 04:29 AM
Response to Reply #1
4. I don't know what they're called...
But they seem to be dipped in flour, or something. I guess I'll do some experiments.
The empressof all (1000+ posts) Mon Dec-22-08 07:38 PM
Response to Original message
2. You mean those soggy hunks o starch
Just cut a big baking potato in wedges...Give them a quick spray of olive oil and spice them up with a good seasoned salt, Grill mix, chili powder, Greek mix or whatever you have hanging out in your spice cabinet.
Bake em till they're brown and crunchy and you'll never want to buy them on the side of the road again. Yours will be so much better.
Warpy (1000+ posts) Tue Dec-23-08 01:51 PM
Response to Reply #5
8. The trick is to overbake them slightly, IMO and flip em over half way through so you get a couple of caramelized sides.
You can hide your mistakes under chili cheese sauce.
In the absence of Grandma from this bonfire, one finds the advice of the warped primitive the most sensible advice.
sandnsea (1000+ posts) Mon Dec-22-08 07:40 PM
Response to Original message
3. So many kinds
I think it's best to bake them and then cool. Maybe put a bunch in the frig.
Then you cut them in lengths. From there, you can hot fry them and throw on some salt. Or roll them in crumbs and fry. Or roll them in crumbs and bake on 450. You can make all kinds of crumbs, with parmesan or hot cajun seasoning or garlic. And you can take sweet potatoes and do the exact same thing and they are much healthier, well, if you don't do the frying part anyway.
I don't really like them that well, but my family certainly does.
elleng (1000+ posts) Tue Dec-23-08 09:23 AM
Response to Original message
7. How about parboil cut ones, before 'bake?'
AZDemDist6 (1000+ posts) Thu Dec-25-08 04:24 PM
Response to Original message
9. I do 'oven fries' quite often
just wedge up a big baker, toss in olive oil and the spices of your choice
I use Mrs. Dash or Cajun seasonings
put in a metal pan and bake pretty high heat (400-450) for about 20 minutes
good stuff
Yeah, good stuff, although I've never run into any soggy ones as the imperial primitive alleges; they're always just mellow or even crisp.
