Skip to Content

What is the other name for potato wedges?

Potato wedges, also known as potato skins, steak fries, or jojo potatoes, are a popular side dish and appetizer in many cuisines. They are made by cutting potatoes into large wedges or strips and then baking, frying, or roasting them until crispy on the outside and fluffy on the inside.

What are Potato Wedges?

Potato wedges are made by cutting washed, unpeeled potatoes lengthwise into thick wedges or steaks. The wedges are generally cut so that one side has the potato skin left on. This helps the wedges get extra crispy when cooked while also adding texture and visual appeal.

The most common way to prepare potato wedges is to coat them lightly in oil, season them with salt and pepper or other spices, and then bake them in the oven at a high temperature until browned and crisp. They can also be deep fried or pan fried until golden brown. Smoking or grilling them over an open flame are other cooking methods that lend great flavor.

Other Names for Potato Wedges

Some other common names for potato wedges include:

  • Steak fries – Called this because the thick-cut wedge shape resembles a steak.
  • Jojos – Believed to be short for “johnnycakes” which are a type of fried cornbread.
  • Home fries – When the wedges are fried on the stovetop instead of baked.
  • Potato skins – Refers specifically to wedges that keep the skin on.
  • Potato wafers – If sliced extra thin before cooking.
  • Oven fries
  • Crispy potatoes

Regional dialects and cuisine influences lead to potato wedges being called different names around the world. But they all refer to essentially the same thing – potatoes cut into thick wedges and cooked until crispy.

History of Potato Wedges

The exact origins of potato wedges are unknown, but using new cooking methods for potatoes gained popularity in the 1960s and 70s. Some sources suggest steak fries were created in the 1940s by the restaurant chain Steak n Shake. The thicker cut and addition of skin left on distinguished them from regular thin French fries.

In the 1970s, potatoes started being marketed as healthier than other fried side dishes or snacks. The potato skin in particular was promoted as containing the most nutrients. This helped drive the popularity of dishes like loaded potato skins and baked potato wedges.

By the 1980s, appetizers like potato skins, skins filled with cheese and bacon, and loaded wedges became popular bar food and appetizers across the United States. Frozen and convenience potato wedge products also hit supermarket shelves around this time, making them a staple side dish in many homes.

Preparation Methods

Potato wedges can be prepared in several different ways, but most recipes include these basic steps:

  1. Wash and dry russet or Yukon gold potatoes. Leave the skin on.
  2. Cut potatoes lengthwise into thick wedges, usually 1/2 to 1 inch wide.
  3. Toss wedges in oil, seasoning, and spices (like chili powder, garlic, rosemary etc.).
  4. Bake at 425°F or higher until browned and tender inside, about 30 minutes.
  5. For extra crunch, finish under broiler for 2-3 minutes.

The wedges can also be fried on the stovetop or in a deep fryer for a crispier exterior. Smoked paprika, parmesan cheese, lemon pepper, cajun seasoning, and bbq rubs make great baked wedge flavor additions.

Serving Suggestions

Potato wedges make a hearty and filling side dish perfect for soaking up sauces or toppings. Here are some serving ideas:

  • Top with melted cheese, bacon bits, and chives or green onions as loaded potato skins
  • Smother with chili, baked beans, pulled pork or other proteins
  • Serve with ketchup, ranch dressing, bbq sauce, or other dips
  • Toss with buffalo wing sauce for spicy wedges
  • Top with cheese curds and gravy as a twist on poutine
  • Pile on some Greek yogurt and fresh veggies for a baked potato bar

Potato wedges also make a great crunchy base for nachos. Just layer them with beans, salsa, guacamole, cheese, and other toppings. They can be a nice substitute for french fries in many dishes too.

Nutrition

One serving of oven baked potato wedges (about 10-15 wedges) contains approximately:

Nutrient Amount
Calories 156
Fat 4g
Carbs 28g
Protein 3g
Fiber 2g
Sodium 454mg

Russet or Yukon gold potatoes provide an excellent source of vitamin C and potassium. Leaving the nutrient-rich skin on boosts the fiber content as well. Potatoes get a bad rap as a starchy vegetable, but enjoyed in moderation, they can be part of a healthy diet.

Conclusion

With their crispy exterior and fluffy interior, potato wedges are a versatile and crave-worthy spud. Called by many names like steak fries, jojo potatoes, and potato skins, thick-cut potato wedges have been popular appetizers and sides for decades. Baked, fried, or roasted, customize them with your favorite seasonings and toppings. Potato wedges can be an easy and healthy alternative to greasy fried potatoes when prepared properly. Their hearty texture stands up well to chili, cheese, bacon, and more!