Oven Fried Potatoes

I was craving those gross, greasy convenience-store Jo-Jo potato wedges tonight.
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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.

Easiest, Crispy (oven-) "Fried" Potatoes.

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
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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.
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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.
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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).

Bake at 450 degrees until potatoes are soft and start to brown - about 15 min. or so. (If you want, you can turn them half way thru cooking time, but it isn't necessary.)

Turn broiler on for a moment and WATCH carefully and let potatoes get a little browner. When they're done to your liking, remove.


Enjoy!!