Fully Loaded Spiced Jo-Jos Recipe

Ingredients:

• 6 large russet potatoes, cut into 3/4-inch wedges
• 2 tablespoons plus 2 teaspoons kosher salt, divided use
• 1 tablespoon white vinegar
• 3 tablespoons extra virgin olive oil
• 2 tablespoons nutritional yeast
• 2 teaspoons Aleppo pepper
• 2 teaspoons black pepper
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• Cashew Cheese Sauce
• 1 1/2 cups chickpeas, roasted and lightly salted
• Harissa (Middle Eastern hot sauce)
• 2 Fresno chili peppers, thinly sliced
• 1/2 cup cilantro, coarsely chopped
• Dukkah

Directions:

1. Adjust oven racks to upper and lower positions and preheat to 450°F.
2. Place potatoes in large pot and cover with 1 inch cold water. Stir in 2 tablespoons salt and 1 tablespoon vinegar. Bring to boil over high heat. Reduce heat and simmer until outside of potatoes are tender but inside is firm (not fully cooked) when tested with a skewer, about 2 minutes.
3. Drain potatoes. Immediately transfer to a large bowl. While potatoes are still hot, add olive oil, 2 teaspoons salt, yeast, Aleppo pepper, black pepper, cumin, coriander, and smoked paprika. Toss until potatoes are well coated. Spread wedges on two parchment-lined baking sheets.
4. Roast 10 minutes or until bottoms are golden. Remove from oven and flip potatoes over. Return to oven and roast another 5 to 10 minutes or until potatoes are golden brown all over and tender inside.
5. To serve, pile potatoes on large, sharable platter. Top with cashew cheese sauce, chickpeas, and a drizzle of harissa.
6. Sprinkle with chiles, cilantro, and dukkah.
7. Cook's Tips:
8. Adding a splash of vinegar to your potato cooking water helps them hold together throughout the cooking process and adds a touch of brightness to the finished jo-jos.
9. Par-cooking the potatoes before roasting removes moisture from the potato, resulting in the crispiest, crunchiest crust.