Crispy potato wedges breaded with a flavorful mixture of mushroom salt and garbanzo flour then baked to crispy goodness. These Jo-Jos are flavorful enough to eat on their own but oh so addictive when served with ranch dressing (I’ve included my favorite quick and easy off the cuff Ranch dip in the recipe below)
Jo-Jos ! gluten free, shiitake mushroom, crispy, baked potato wedges
Part purist, part making it up as I go along I always struggle with what to call something based one something else. Basically, if there is a modifier it means something’s changed. There are martinis and then there are vodka martinis- where things get muddy is when chocolate or apple come into the mix. Once upon a time changing the garnish from an olive to an onion was enough to give the drink a whole new name (the Gibson) but swap everything but the glass and that’s a martini?! And don’t even get me started about chicken fajitas or grilled tandoori. But I’m going to call these JoJos because potato wedge just won’t do.
some links of interest
possible subs and variations
- I chose garbanzo flour to add another level of flavor to the breading but you can easily sub regular flour, coconut flour, or rice flour. It’s just breading after all.
- I use Penzeys Sunny Paris instead of ranch seasoning for my dip, the flavors are similar but sunny paris is just a smidge less dill like and has a bit more chive and shallot. You, of course, are welcome to sub fresh herbs for the seasoning, you’ll have time while the jo-jos are baking to mince garlic and chives and parsley.
- feel free to add hot sauce or Worcestershire to the dip
- one large russet potato 12-16 ounces
- 2 tablespoons mushroom salt
- 2 tablespoons garbanzo bean chick pea flour
- enough oil to coat the taters
- 1/4 cup labneh
- 1/2 teaspoon penzeys sunny paris herb mix
- 1-2 tablespoons buttermilk
preheat the oven to 450 degrees
meanwhile cut the potato (scrubbed clean and any nasty bits removed) into 8 lengthwise wedges. If you only have smaller potatoes you might want to just quarter them
coat the potato wedges with a bit of neutral oil and place skin side down on a baking sheet or large cast iron pan
bake the potato wedges for 10 minutes then remove from oven and allow to cool to touchable temperature
while the potato is on its first bake combine the mushroom salt and garbanzo bean flour in a ziplock freezer bag or other sealable container
if you are making the ranch dip combine the labneh, sunny paris, and buttermilk now
stir to combine, salt to taste (the jo-jos have enough salt that I usually add little or none to the dip) and allow to sit until the jo-jos are done
coat the slightly cooled potato wedges with the mushroom breading by shaking in the mixture, remove any excess and return to the now lightly oiled pan or tray (the more oil you use the more crispy and fried like these will be, if you have an oil mister or spray that’s a great way to lightly oil the breaded potato wedges)with one side of the wedge down
bake about ten minutes and then flip the potato wedges to the other side of the wedge to evenly brown and return to the oven for another ten minutes