Gluten-Free and Dairy-Free Jo-jo Potatoes Recipe

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:

1. 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!)
2. Slice potatoes into eight wedges of equal size.
3. 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.
4. Mix all dry ingredients together in a separate bowl. Preheat oven to 425 degrees F.
5. Saturate potato slices in liquid lime/oil mixture. Then transfer them to the dry mixture and coat them completely.
6. 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?!