I was craving those gross, greasy convenience-store Jo-Jo potato wedges tonight.
Don't ask me. I'd like to blame PMS or something logical, but in reality I just LIKE crispy, salty, fried, potato-ish things...
Thus, the invention of this recipe.
4 medium Yukon Gold or Russet Potatoes, scrubbed and sliced 1/4 inch thin (aprox).
1/4 cup flour
1/2 cup fine breadcrumbs or finely crushed crackers (I whiz it in the food processor for a couple seconds...)
2 Tbsp. cornmeal
1/2 tsp. garlic powder
1/4 tsp. EACH: salt, lemon pepper, dried parsley, onion powder.
pinch of cayenne
1 Tbsp. olive oil
Mix all dry ingredients together in a tupperware type container with tight fitting lid.
Slice potatoes, put into mixing bowl, drizzle oil on them and mix with your hands until all potato slices are lightly coated.
Put 1/2 the potato slices into tupperware, snap on the lid and shake until all pieces are coated. Lay on a cookie sheet, pieces can slightly overlap.
Admittedly, the filling doesn't stay on THAT great, so be careful when laying them out...
Repeat with rest of potatoes.
Mist with a little olive oil. (Or cooking spray if you don't have an oil mister).
Turn broiler on for a moment and WATCH carefully and let potatoes get a little browner. When they're done to your liking, remove.