Rosemary-Seasoned Oven-Fried Potato Wedges (Jo Jos) Recipe

Rosemary-Seasoned Oven-Fried Potato Wedges (Jo Jos)

3-4 as a side dish or 6-8 as an appetizer


  • 1 1/2 pounds (2 large) Yukon Gold or fingerling potatoes, scrubbed
  • 5 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
  • Rosemary Spice Seasoning:
  • 1/2 cup grated parmesan cheese or 2 tsp nutritional yeast, optional
  • 1 Tbsp minced fresh rosemary or 1 1/2 tsp dried, crumbled
  • 1/4 cup bread crumbs, or crushed Panko
  • 1 1/2 tsp paprika
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • To serve:
  • Feta Kale, Beet Walnut, or other prepared dip from the Metropolitan Market Deli or mayonnaise flavored with garlic or sriracha


  1. Preheat oven to 425° F. Line a large rimmed baking sheet with parchment paper and brush with 2 Tbsp olive oil.
  2. Halve potatoes lengthwise. Place halves, cut side down, on board. Slice lengthwise into 1/3- to 1/2-inch wedges. Toss with 3 Tbsp of Olive Oil (For crispier potatoes, see cook’s tips)
  3. Combine ingredients for seasoning in a small bowl.
  4. Dredge potatoes in the seasoning and arrange in a single layer on prepared sheet.
  5. Roast for 25 to 30 minutes, or until potatoes are sizzling and golden brown. To promote more crisping, use a spatula to turn wedges over halfway through. Serve warm with dip of choice.
  6. Cook’s Tip:
  7. To streamline last-minute prep, cut potatoes ahead of time and place in a bowl of cold water. Chill. Drain well before using.
  8. For crispier potatoes: Place potatoes in a saucepan with 1 1/2 quarts water and 1 tsp sea salt (2 tsp kosher). Bring to boil, reduce heat, and simmer for 5 minutes. Drain. Pat wedges dry on a towel.


Amount Per Serving (based on 4 servings)
Calories: 400
Fat: 22 g
Saturated Fat: 4.5 g
Cholesterol: 10 mg
Sodium: 690 mg
Carbohydrates: 45 g
Fiber: 2 g
Sugar: 2 g
Protein: 10 g
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