Prep 0 mins
Cook 35 mins
JoJo's or Broasty potatoes are a memory of my childhood. My boys love them too!
- 4 -5 medium russet potatoes, scrubbed well, but not peeled
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 1⁄2 cup fine dry breadcrumb
- 1⁄2 cup grated parmesan cheese
- 2 tablespoons flour
- 2 teaspoons paprika
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon celery salt
- 1⁄8 teaspoon pepper
- 1 dash cayenne
- First of all, preheat your oven to 425 degrees.
- Then, toss all of the dry ingredients into a gallon-size Ziploc bag and shake to combine. The measurements there for the seasonings are guidelines--feel free to alter them as you wish, or measure them in your palm and skip the measuring spoons altogether. So long as you start with approximate amounts of the bread crumbs, flour, and Parmesan, you can't really go too far wrong.
- Then, cut your potatoes into wedges--I generally get about 8 wedges from each potato, but the important thing is not the number, but that they're more or less evenly sized, so they all cook at the same rate.
- Dunk your wedges in the melted butter, then shake them, a few at a time, in the Parmesan mixture, and arrange on a greased or parchment-lined cookie sheet. Stand them up with the skin side on the bottom if you can, but if they want to lay on their sides instead, that's fine--just flip them halfway through the cooking time.
- If you have any leftover butter, drizzle it over top of the potatoes before you pop them into the preheated oven. Or don't, if all that butter scares you.
- Bake for about 35 minutes or until they're tender and browned,.
This was a wonderful way to serve potatoes. I used large red potatoes, and I thought that was a good choice. The seasoning mix contributed a lot of flavor, too. Next time, I might add a little fresh garlic too, but that's just personal preference. Thanks for sharing your recipe, NJN2MOM. Made for Fall 2011 Pick-A-Chef.
These potatoes were excellent. I made them with light butter instead of butter or margarine. I discovered after I began that I did not have any breadcrumbs, so I toasted some honey wheat bread and made my own breadcrumbs. I love that they are baked and not fried!
Tasty!! I think next time I'll make half of the amount of breading mixture -- they were a little too "coated" for my liking and I still had quite a bit of the mix left. I may also reduce or omit the flour to lessen the adherence of the coating...I want them to come out more like loof's photo. But I WILL make these again - they were pretty crispy without frying, and very good!