Hospitality Herald

Potato wedges—also called jojos in parts of the U.S. and spiced chips in the UK—are a casual offshoot of roasted potatoes. Their roots lie somewhere between American diner culture and rustic European country kitchens, where potato varieties were sliced and baked or fried with oil and herbs. Unlike French fries, wedges keep the skin, offering extra flavour and texture through maillard browning and light dehydration during baking. Their simplicity is timeless.

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Servings: 4 (as a side)

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Ingredients

For the Wedges:

• 800 g floury potatoes, scrubbed, cut into thick wedges
• 30 ml olive oil
• 5 g fine sea salt
• 2 g freshly ground black pepper
• 3 g smoked paprika
• 2 g garlic powder
• 1 g dried thyme or rosemary (optional), crumbled

Optional Finishing Salt:

• 3 g flaky salt
• 1 g lemon zest (optional)
• 1 g chopped fresh rosemary or parsley

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Instructions

# Preparation

1. Preheat the oven to 220°C (fan 200°C). Line a large baking tray with parchment paper or a silicone mat.
2. Rinse potato wedges under cold water, then soak them in cold water for 20–30 minutes.
   • (Reason: Soaking removes excess surface starch, reducing stickiness and promoting crispness through dehydration in the oven.)
3. Drain and pat dry thoroughly with a clean kitchen towel.
   • (Reason: Removing moisture is essential for proper browning and crisp texture.)

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# Season & Toss

1. Place wedges in a large bowl.
2. Add olive oil, salt, pepper, paprika, garlic powder, and herbs if using. Toss until each wedge is coated evenly.

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# Bake

1. Spread wedges in a single layer on the baking tray, cut-side down and with space between each wedge.
   • (Reason: Crowding steams the potatoes instead of roasting them. Airflow = crisp edges.)
2. Bake for 20 minutes, then flip each wedge with tongs or a spatula.
3. Bake an additional 15–20 minutes or until golden and crispy on the outside, tender inside.

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# Optional Finishing Touch

• While still hot, sprinkle with flaky salt, lemon zest, and chopped herbs if desired.

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Plating / Food Presentation

Serve hot in a parchment-lined bowl or tray. Ideal with:

• Aioli or garlic yoghurt dip
• Ketchup, harissa mayo, or spicy mustard
• Melted cheese and pickled jalapeños for a loaded version

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Storage

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat in a hot oven (220°C) for 8–10 minutes until crisp again.
  • (Reason: Microwaving softens them; dry heat revives the crust.)

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Serve hot, grab with your fingers, and dip with abandon—because simple food done right is its own reward.

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