Mo-Jo Potatoes
Crispy, flavorful potato wedges seasoned with herbs and spices, baked to perfection for a delicious snack or side dish. These Mo-Jo Potatoes feature a savory coating and tender interior, making them perfect for casual gatherings, family dinners, or game day treats with bold flavors that everyone will enjoy.
Ingredients
Instructions
- Preheat oven to 450°F.
- Wash and brush potatoes.
- Cut potatoes into wedges.
- Mix thyme, basil, oregano, salt, pepper, paprika, cayenne pepper, and chili powder into the flour.
- Mix the egg with the milk.
- Dip potato wedges into the milk mixture.
- Dust the dipped wedges with the seasoned flour mixture.
- Place the coated potato wedges on a pastry sheet.
- Drizzle the wedges with oil.
- Bake in the oven for 20 to 25 minutes until browned and tender.
Tips & Substitutions
For an extra crunch, consider adding grated Parmesan cheese to the seasoned flour mixture. If you're short on time, pre-cut frozen potato wedges can be a convenient substitute. Adjust the spices according to your taste; for a milder version, reduce the cayenne pepper and chili powder. This recipe is flexible, so feel free to experiment with your favorite herbs.
Serving Suggestions
Serve these flavorful Mo-Jo Potatoes as a side dish to grilled meats or alongside a fresh salad for a lighter meal. They pair beautifully with Baked Grits for a delightful Southern-inspired feast. You can also offer a variety of dipping sauces like ranch or spicy ketchup to enhance the experience.
Storage & Reheating
Store leftover Mo-Jo Potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm them in a preheated oven at 350°F for about 10-15 minutes, or until heated through and crispy. Avoid microwaving to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mo-Jo Potatoes contains roughly 1195 calories, with 21g protein, 183g carbohydrates, and 46g fat. It is an excellent source of vitamin A (80% of the Daily Value), potassium (74% of the Daily Value), and iron (73% of the Daily Value). Note that it is relatively high in sodium, at 2484mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these potatoes ahead of time?
Yes, you can prepare the potato wedges and coat them with the flour mixture ahead of time. Store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are coming straight from the fridge.
What type of potatoes work best for this recipe?
Russet potatoes are ideal for this recipe due to their starchy texture, which yields a fluffy interior and crispy exterior when baked. However, you can also use Yukon Gold potatoes for a creamier texture if preferred.
Can I use a different type of oil for baking?
Absolutely! While the recipe calls for a neutral oil, such as vegetable or canola oil, you can also use olive oil for added flavor. Just keep in mind that extra virgin olive oil has a lower smoke point, so it’s best to use regular olive oil for baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).