Seasoned Jo Jo Potatoes
24 jo jo's
6 medium baking potatoes
2 tablespoons seasoning salt (I've used Nature's Seasoning brand)
2 cups vegetable oil
Wash and scrub potatoes, then cut into quarters.
Put oil and seasoned salt in a large zip lock bag. Add potatoes and shake well.
Place potatoes on a sheet pan and place in 400 degree oven until fork tender.
Serve with sour cream or cheese dip.
As an idea, in general, egg white can be used for the potatoes, so the seasonings would stick to it and makes them crispy. I've used margarine on the cookie sheet instead of Pam spray or oil. Or if you have a nonstick pan, then don't use anything. I like the cajun fries the best.
nonstick vegetable oil cooking spray (I've used margarine, if I don't have this)
4-5 large baking potatoes cut into 1/4 strips
seasoning blend, your choice
Preheat oven to 450°.
Spray cookie sheet with nonstick spray.
Toss potatoes with seasoning choice. Put on a baking sheet and bake for 20 to 30 minutes, turning every 10 minutes so they brown evenly.
Bake until browned and crispy.
Crunchy Seasoned Oven Fries
3/4 cup cornflake crumbs
Seasoning salt: I use Nature's Seasoning
Italian Fries Seasoning
6 tablespoons grated Parmesan cheese
1 1/2 teaspoons Italian herb seasoning
Chili Fries Seasoning
1 1/2 tablespoon chili powder
1 1/2 teaspoons garlic salt
1 1/3 pounds (4 medium) potatoes, cut into 1/2-inch thick wedges
Heat oven to 375 degrees.
Coat two baking sheets with vegetable cooking spray.
Lightly beat egg in shallow bowl.
In another shallow bowl, mix crumbs and seasoning blend of your choice.
Dip potato wedges into egg; coat completely with crumb mixture.
Arrange in single layer on baking sheets.
Bake 20 minutes, then turn potatoes over and continue to bake 10 to 15 minutes longer, until potatoes are browned and crisp and insides are tender when tested with toothpick or fork.
Serve immediately, plain or with lemon or ketchup.
Cajun Style Oven Fries
4 medium potatoes
1/4 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon paprika
1/8 teaspoon cayenne (or to taste)
1/8 teaspoon black pepper
1/4 teaspoon sugar
1/4 teaspoon cumin
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Tabasco sauce (or crushed chili)
1 tablespoon vegetable oil (used 1 tsp of chicken broth instead of oil)
Preheat oven to 400 degrees F.
In a small bowl, combine oregano, thyme, paprika, cayenne, black pepper, sugar, cumin, salt, garlic powder, onion powder, Tabasco sauce, and oil; mix well into a paste.
Line a large baking sheet with aluminum foil; pour a small amount of oil onto foil and spread with a paper towel.
Peel potatoes and slice into french fry shapes.
Place fries in a plastic bag with paste and work paste onto fries; alternatively you can do this in a bowl, but the bag method is easier.
Place fries on lined baking sheet, trying not to let edges touch.
Bake in preheated oven for approximately 30-35 minutes (your time may vary with the size fry you cut); turn once during cooking to brown underside.
No-Mayonnaise Ranch Dressing
1 cup low-fat sour cream
1/2 cup buttermilk
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/4 teaspoon dried dill weed
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon fresh-ground black pepper
Place sour cream and buttermilk into a mixing bowl. Season with parsley, chives, garlic powder, dill, onion powder, salt, and pepper. Whisk together until smooth.
Cover and refrigerate at least 30 minutes before serving.
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 T minced chipotle chile, canned in adobo sauce
1 t ground cumin
1 t chili powder
4 t fresh lime juice
1/4 t salt