Always scrub potatoes before slicing them.
Potato wedges, sometimes referred to as jojos or mojos, are a large, thick type of french fries. A crust of seasonings and salt often gives potato wedges their flavor and crisps their exteriors. Soaking potato wedges in brine increases their internal steam point by around 10 degrees Fahrenheit, creating a fluffier interior.
Brining Process
When potato wedges are soaked in brine, their sodium equilibrium increases to around 35 percent to match the surrounding liquid. Sodium equilibrium refers to the salt content of the moisture within the potatoes. This causes the liquids in them to steam at a temperature of around 225 degrees Fahrenheit rather than 212 degrees. This higher temperature cooks their exteriors and breaks down their inner starches more thoroughly. The result is an appetizing contrast of soft innards and crunchy exteriors.
Potato Wedge Brine
Bring 1 gallon of water to a rolling boil in a large pot. Add 1/2 cup of kosher salt and boil the brine for five minutes. For more powerful flavor, use 1/4 cup of garlic salt and 1/4 cup of seasoned salt instead of the kosher salt. Remove the brine from the heat and allow it to cool to room temperature. While it cools, wash the potatoes, peel them if you want, and slice them into wedges. Submerge the potato wedges in the cooled brine. Refrigerate the soaking potato wedges for three to six hours.
Cooking Brined Potato Wedges
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Remove the potato wedges from the brine and pat them dry with paper towels. Place 1/2 cup of potato or rice starch in a mixing bowl and stir in 2 tablespoons of your favorite seasonings. A mixture of ground black pepper, paprika, chili powder and garlic powder works well. Toss the potato wedges with the starch mixture and spread them evenly on the baking sheet. The starch adds more of a crunch to the potato wedges and adheres the seasonings to their exteriors. However, if you want to cut calories, skip the seasoned starch mixture and place the dried potato wedges on the sheet as they are. Bake the potato wedges for 25 to 35 minutes, or until they are fluffy throughout. Remove the potato wedges from the oven, allow them to cool for 10 minutes and serve while warm. A dip such as ketchup, barbecue sauce or horseradish adds a pleasant flavor contrast.
Leftovers
Package leftover potato wedges in an airtight container and refrigerate them within two hours of baking. Consume the brined potato wedges within four days. To reheat them, preheat the oven to 400 degrees F and spread them on a parchment-lined baking sheet. Heat the potato wedges for 10 to 15 minutes. Oven reheating keeps potato wedges crispy. Alternately, preheat a skillet over medium high and stir the potato wedges constantly for 10 to 12 minutes. To save the brined potato wedges for more than four days, place them in a plastic bag and freeze them. Reheat them in an oven preheated to 400 degrees for 15 to 20 minutes. Use a food thermometer to test the internal temperature of reheated potato wedges to be sure they reach an internal temperature of 165 degrees.
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