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

serve hot