When I first started eating gluten-and-dairy-free, I remember going into a mini-mart and seeing all those deep fat fried foods and wishing I could eat them. Well here's a recipe for one of my favorites: Jo-jo potatoes! Yum!
Ingredients:
5 Tbsp. Olive Oil
5 Medium-to-Large Potatoes
1 Lime
1 tsp. Coarse Ground Black Pepper
1/2 Cup Cornstarch
4 Tbsp. Yeast
2 tsp. Paprika
Large Dash of Cayenne Pepper (or Arizona Mesquite Seasoning from DTN Spices
in Phoenix area)
3 tsp. Celery Salt
1 tsp. Onion Powder
1 tsp. Garlic Powder
2 tsp. Mustard Powder
Directions:
- Cover a cookie sheet in aluminum foil. Pour 1 Tbsp. of olive oil onto the aluminum foil and rub it all around with a paper towel or napkin. (Make sure your cookie sheet has a lip or rim around the edge so the oil doesn’t drip into the oven!)
- Slice potatoes into eight wedges of equal size.
- Slice the lime in half and squeeze lime juice out until you have 4 Tbsp. of juice. Mix 4 Tbsp. of lime juice with 4 Tbsp. of olive oil.
- Mix all dry ingredients together in a separate bowl. Preheat oven to 425 degrees F.
- Saturate potato slices in liquid lime/oil mixture. Then transfer them to the dry mixture and coat them completely.
- Lay them on the baking sheet. Bake them for 45 minutes or until golden brown, turning them half-way through.
Serves 4
Here's what my lineup looked like while I was making the Jo-jo potatoes:
For GF/DF ranch dressing, either click on "sauces" in the side margin or go back about three recipes. Yes! You can have your Jo-jo potatoes and dip 'em in ranch dressing too! Isn't that fantastic?!
