Best Jo Jos Recipes

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JOJO POTATOES



Jojo Potatoes image

Wedges of thickly sliced potatoes are coated with a special seasoning blend and then oven-baked to be crispy on the outside but perfectly tender on the inside.

Provided by Kristen Chidsey

Categories     Side Dish

Time 40m

Number Of Ingredients 4

4 large russet potatoes (scrubbed)
2 tablespoons flour
1 tablespoon seasoned salt
3 teaspoons canola oil (or nonstick spray*)

Steps:

  • Place potatoes in a large pan and cover with cold water. Bring to a boil and boil for 10 minutes. Alternatively, bake the potatoes until fork tender.
  • Once fork tender, remove potatoes from the water or oven and allow to cool slightly.
  • Preheat the oven to 425 degrees.
  • Slice potatoes into 6-8 wedges each.
  • Mix together the flour and seasonings in a large gallon size bag. Add the potatoes and lightly toss until potatoes are coated.
  • Grease a baking sheet with 1 teaspoon oil or spray with nonstick spray.
  • Remove potatoes from seasoning mix, shaking/brushing off the excess flour--DO NOT SKIP THIS STEP or your potatoes will taste like flour!
  • Spread out the potatoes onto the baking sheet. Toss with remaining oil or spray well with nonstick spray.
  • Bake for 10 minutes, flip and bake for another 5-10 minutes, or until wedges are crisp and golden brown.

Nutrition Facts : Calories 104 kcal, Carbohydrate 22 g, Protein 4 g, Sodium 403 mg, Fiber 3 g, ServingSize 1 serving

REAL JO JO POTATOES



Real Jo Jo Potatoes image

When I want Jo Jo's....I don't want a baked version....I am looking for the diet wrecking kind. Sometimes I do these in wedges...sometimes I slice them in rounds. We often serve these when we are making fried chicken in our turkey fryer and all diet bets are off. We have to do this at least once a year for a deck party and everyone loves it!

Provided by QueenJellyBean

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/4 teaspoon celery salt
1/2 teaspoon onion powder
1/2 teaspoon seasoning salt
4 potatoes, srubbed, unpeeled and cut into 1/2 inch thick wedges
1 egg, beaten
vegetable oil (for frying)

Steps:

  • Heat oil in a deep fryer or pan to 375 degrees F (190 degrees C). If making in a pan, make sure the oil is at least 2 inches deep.
  • In a pie plate, mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt. (Sometimes I do this in a ziploc bag.).
  • Dip potato wedges in egg, then dredge in flour/seasoning mixture.
  • Place potatoes gently in hot oil, and fry until golden brown (about 5 to 7 minutes).
  • In order to maintain the oil temperature it is best to cook them in smaller batches. This of course depends on your method of cooking and the size of your fryer.
  • Drain on paper towels. Serve hot.

Nutrition Facts : Calories 241.5, Fat 1.6, SaturatedFat 0.5, Cholesterol 52.9, Sodium 30.9, Carbohydrate 49.7, Fiber 5.2, Sugar 2, Protein 7.6

JO-JO'S



Jo-Jo's image

I call them Jo-Jo's, but they are crunchy potato wedges. make sure you follow the steps/instructions and for the crispiest texture, be sure to keep the cooking oil at the right temp, use an instant-read thermometer to monitor the temp and be patient enough to bring it back to a full 340 degrees before adding the second batch of potato wedges.

Provided by skwurt25

Categories     Potato

Time 31m

Yield 20 jo-jo's, 2-3 serving(s)

Number Of Ingredients 12

4 teaspoons kosher salt
1/2 teaspoon pepper
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 teaspoon dried oregano
1 3/4 lbs russet potatoes, cut into 1/4-inch wedges (about 3 large)
1/4 cup vegetable oil or 1/4 cup peanut oil, plus 3 quarts for frying
1 1/2 cups unbleached all-purpose flour
1/2 cup cornstarch
1 cup buttermilk
1/2 teaspoon baking soda

Steps:

  • Combine the salt,pepper,onion and garlic powders,cayenne, and oregano in a small bowl.
  • Toss the potato wedges with 4 teaspoons of spice mixture and 1/4 cup oil in a large microwave-safe bowl; cover tightly with plastic wrap. microwave on high until potatoes are tender but not falling apart, 7-9 minutes, shaking the bowl (without removing the plastic) to redistribute the potatoes halfway through cooking. slowly remove the plastic wrap from the bowl (be careful of the steam) and drain the potatoes. arrange the potatoes on a rimmed baking sheet and cool until they firm up, about 10 minutes. (potatoes can stay at room temp up to 2 hrs if need be) heat the remaining 3 quarts of oil in a large dutch oven over high heat to 340 degrees.meanwhile, combine the flour,cornstarch in a medium bowl and whisk the buttermilk and baking soda in a large bowl. working in 2 batches, dredge the potato wedges in the flour mixture shaking off excess, dip in the buttermilk mixture,allowing the excess to drip.back into bowl, then coat again in the flour mixture. shake off the excess and place on a wire rack,(the potatoes can be coated up to 30 min in advance).
  • when the oil is ready,add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. transfer the wedges to a large bowl and toss with 1 teaspoon of the spice mixture. drain the wedges on a baking sheet lined with paper towels. return the oil to 340 degrees and repeat with the second batch of wedges. serve with extra spice mixture on the side.
  • can serve with creamy horseradish sauce or other sauces.

Nutrition Facts : Calories 1077.2, Fat 29.8, SaturatedFat 4.5, Cholesterol 4.9, Sodium 3963.2, Carbohydrate 180.1, Fiber 12.6, Sugar 9.5, Protein 22.5

JO JO POTATOES



Jo Jo Potatoes image

Make and share this Jo Jo Potatoes recipe from Food.com.

Provided by NJN2MOM

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 -5 medium russet potatoes, scrubbed well, but not peeled
1/2 cup butter or 1/2 cup margarine, melted
1/2 cup fine dry breadcrumb
1/2 cup grated parmesan cheese
2 tablespoons flour
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/8 teaspoon pepper
1 dash cayenne

Steps:

  • First of all, preheat your oven to 425 degrees.
  • Then, toss all of the dry ingredients into a gallon-size Ziploc bag and shake to combine. The measurements there for the seasonings are guidelines--feel free to alter them as you wish, or measure them in your palm and skip the measuring spoons altogether. So long as you start with approximate amounts of the bread crumbs, flour, and Parmesan, you can't really go too far wrong.
  • Then, cut your potatoes into wedges--I generally get about 8 wedges from each potato, but the important thing is not the number, but that they're more or less evenly sized, so they all cook at the same rate.
  • Dunk your wedges in the melted butter, then shake them, a few at a time, in the Parmesan mixture, and arrange on a greased or parchment-lined cookie sheet. Stand them up with the skin side on the bottom if you can, but if they want to lay on their sides instead, that's fine--just flip them halfway through the cooking time.
  • If you have any leftover butter, drizzle it over top of the potatoes before you pop them into the preheated oven. Or don't, if all that butter scares you.
  • Bake for about 35 minutes or until they're tender and browned,.

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