Hot Pickle Crispy Oven-Baked JoJo Potatoes
Rated 5.0 stars by 1 users
Category
Side
Servings
4
Prep Time
55 minutes
Cook Time
40 minutes
These oven-baked jojos are built for maximum crunch without the fryer. A cold soak pulls out excess starch, cornstarch creates a delicate crust, and a preheated pan jumpstarts browning the moment the potatoes hit the surface. Finished with tangy, briny heat from Hot Pickle seasoning, they land somewhere between classic deli wedges and full-on flavor bomb. Hot Pickle is available exclusively at Walmart.
Author:Chef Cynthia
Ingredients
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3 lbs russet potatoes
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4 Tbsp neutral oil (canola or avocado), divided
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1 Tbsp pickle juice
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1 Tbsp cornstarch
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Kosher salt, to taste
Directions
Preheat oven to 450°F. Place a heavy sheet pan in the oven while it heats so the surface is fully hot before baking.
Wash potatoes and cut each into 8 even wedges. Place wedges in a large bowl of cold water and soak for 30–45 minutes to remove excess surface starch.
Drain potatoes completely and dry very well using clean towels. Any residual moisture will prevent crisping.
In a large bowl, whisk together 3 Tbsp oil, pickle juice, and cornstarch until smooth. Add dried potato wedges and toss until evenly coated.
Carefully remove the hot sheet pan from the oven and add the remaining 1 Tbsp oil, spreading it lightly. Arrange wedges cut-side down in a single layer with space between each piece. Avoid overcrowding.
Bake for 20 minutes without moving the potatoes. This sets the crust.
Flip each wedge and return to the oven for 15–20 more minutes, until deeply golden brown with crisp, blistered edges.
Immediately toss hot wedges with Hot Pickle seasoning. Taste and adjust with kosher salt as needed. Serve right away.