MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jojos
 Categories: Potatoes
      Yield: 4 Servings
 
    1/4 c  Butter; (60 g); melted
      2 lb Baking potatoes; (1 kg);
           -scrubbed but not peeled
    2/3 c  Flour; (80 g)
      2 oz Parmesan; (60 g); freshly
           -and finely grated
      2 ts Whole mustard seeds; crushed
           -in a mortar
  1 1/2 ts Celery salt; (or celery
           -seeds ground with sea salt)
      1 tb Paprika or smoked paprika
    1/4 ts Ground chile pepper; up to
           -1/2 ts; or to taste
           Freshly ground black pepper
 
  Preheat the oven to 350°F (180°C). Grease a rimmed cookie sheet or
  jelly roll pan with the melted butter, and slip it into the oven to
  preheat.
  
  Combine the flour, cheese, and seasonings (from mustard seeds to black
  pepper) in a large freezer bag.
  
  Cut the potatoes lengthwise in wedges, 4 or 6 wedges per potato
  depending on its girth. Try to make evenly sized wedges so they will
  all bake at the same speed. Do not rinse or pat the potatoes after
  cutting them; you want them to retain a film of starch on their cut
  sides.
  
  Add the potatoes to the bag, close the bag tightly, and shake well to
  coat the potatoes on all sides. (There will be some flour mixture
  leftover; it will keep in the fridge for a couple of weeks.)
  
  Place the potatoes, flesh side down, on the preheated cookie sheet.
  Bake for 30 minutes, flip, and bake for another 30 minutes, until
  cooked through and golden. Sprinkle with a little sea salt and serve.
 
MMMMM