Friday, July 13, 2012

Jo Jo's Potato Wedges

Excuse the non-dessert post.

I know, I know... I prefer desserts too but this house hasn't had many of those lately.  Pretty sad but sometimes a woman's got to do what a woman's got to do.

You see I have had hypothyroidism for several years now.  And I have been doing much better, not completely normal but much better.  As I read and talked with others I have come to a place that is working much better for me.  I am going gluten free.

Now I do not have Celiacs but Hypothyroidism and Celiacs are both in the same family of diseases: auto-immune.  Once you have one, the chances of you having parts of others are much higher.

I have still been struggling greatly with my energy levels and I was sick to death of it.  So I decided that it was time for me to try something new.  I have been doing this for 3 weeks now and I am feeling quite spectacular (even through a week of girls camp).

This means that I haven't been able to make much desserts, mostly because I am still building up my inner strength to avoid them, but don't worry. there will still be lots of yummy desserts coming your way, just not today.

Thanks for sticking with me through that and now because I have been eating a lot of potatoes, here is a  yummy way to have something different than the normal.  We enjoyed these with some grilled hamburgers (minus the bun for me) and so tasty!!

Jo Jo's Potato Wedges

3 medium russet potatoes, scrubbed
5 tbsp vegetable or canola oil
2/3 cup panko bread crumbs
2/3 cup grated Parmesan cheese
1 tbsp paprika
2 tsp dry mustard
1/2 tsp salt
3/4 tsp garlic powder
3/4 tsp dried thyme
1/8 tspn cayenne pepper

1.  Preheat the oven to 400°F. Place a rimmed baking sheet on a rack in the middle position. While the sheet is preheating, cut each potato lengthwise into 6 wedges. Place the potatoes in a large bowl and wrap tightly with plastic wrap. Microwave the potatoes until the edges of the potatoes are translucent but the centers remain firm, about 4-5 minutes (mine took a little longer, about 8-10, just keep an eye on them), shaking the bowl to redistribute halfway through without removing the plastic wrap. When the potatoes are finished, carefully remove the plastic and drain the potatoes well. Return the potatoes to the bowl, add 3 tablespoons oil, and gently lift and stir (careful not to break the potatoes apart), until the potatoes are coated with a starchy film, about 1 minute. This will help the coating adhere to the potatoes.

2.  In a shallow pie plate, combine the panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme and cayenne. Dredge 1/4 of the potatoes in the panko mixture, pressing gently to adhere. Transfer the potatoes to a large plate or platter and repeat with the remaining potatoes in shifts. Let the potatoes sit in a single layer for 15 minutes after coating.

3.  Carefully remove the hot baking sheet from the oven and brush with the remaining oil. Arrange the potatoes, cut side down, in a single layer. Bake, flipping the potatoes halfway, until the potatoes are cooked through and are crisp and golden brown, about 25 minutes. Serve and enjoy!

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