Best Joes Reunion Potatoes Recipes

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EASY BAKED JO JO POTATOES



Easy Baked Jo Jo Potatoes image

I looked for a Jo Jo recipe for the Family one day and was not satisfied with what I found. They either had too much oil or too much fat from deep frying or butter. I came up with this by combining 4 recipes I found and we loved them! I will never eat deep fried soggy Jo Jo's again, there's no need! Thank you to the four chefs for their inspirations!

Provided by Andys Wife

Categories     Lunch/Snacks

Time 50m

Yield 25 pieces, 5 serving(s)

Number Of Ingredients 8

3 large baking potatoes
1/4 cup extra light olive oil
1/4 cup flour
1/4 cup parmesan cheese
1/2 teaspoon ground black pepper
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
ground cayenne pepper (optional) or salt (optional)

Steps:

  • Peel potatoes and place in cold water for at least 1 hour. Slice Potatoes into spears. Place on a heavy duty cookie sheet, poor Olive Oil over potatoes and toss. In a pie pan combine remaining ingredients (except hot salt) Press each potato wedge in flour Mixture. Place back on cookie sheet (Balance on skin part if possible) Sprinkle with Hot Salt now if desired. Bake in a 400 degree oven for approx 45 minutes, or golden brown. Use spatula to remove from pan and serve with Ranch dressing and ketchup/salsa.

THOSE POTATOES RECIPE



Those Potatoes Recipe image

Provided by á-8300

Number Of Ingredients 10

Topping:
1 bag frozen hash browns
1 cup sour cream
1 can mushroom soup
1/2 cup melted butter
1/2 cup onion
2 cups shredded cheese
salt and pepper
1/2 cup melted butter (or more)
Corn Flakes

Steps:

  • Melt butter Mix with sour cream, soup, salt and pepper Add hash browns, onion, and 3/4 of the cheese Spread mixture in a 9 x 13 pan Sprinkle remaining cheese on top For topping, melt butter and add crushed Corn Flakes Spread over mixture Bake covered at 350 for one hour

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,.

POTATO SALAD REUNION



Potato Salad Reunion image

From A Little Taste of Texas cookbook. This is my favorite potato salad and since I don't like hard-boiled eggs, I leave those out of the recipe when I make this particular dish. This is a very creamy potato salad.

Provided by Juenessa

Categories     Potato

Time 2h30m

Yield 12-14 serving(s)

Number Of Ingredients 15

7 medium potatoes, cooked in their skin, and then diced up
1/3 cup Italian dressing (your choice as to brand)
3/4 cup sliced green onion, tops too
3 hard-boiled eggs, chopped
1 cup chopped celery
1 (2 ounce) jar chopped pimiento (undrained)
1/2 cup pickle relish, drained
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon prepared mustard
1 teaspoon seasoning salt
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon creole seasoning
paprika

Steps:

  • Boil potatoes until tender.
  • While still warm, dice potatoes.
  • Pour Italian dressing over potatoes.
  • Chill several hours.
  • Add onions, eggs, celery, pimento and pickle relish and toss.
  • Then add mayonnaise, sour cream, mustard and all other seasonings, except Paprika, and fold into potato mixture.
  • Refrigerate.
  • Garnish with Paprika.

Nutrition Facts : Calories 247.7, Fat 11.9, SaturatedFat 2.8, Cholesterol 56.7, Sodium 502.5, Carbohydrate 32.1, Fiber 3.3, Sugar 6.5, Protein 4.8

PIKES PEAK POTATOS RECIPE



Pikes Peak Potatos Recipe image

Provided by dpearce

Number Of Ingredients 5

1 1/2 pound New Potatoes ; sliced with skin
Salt and Pepper
3/4 cup Heavy cream
1/2 cup Chicken broth (or instant boullion)
1 cup Swiss Cheese ; grated

Steps:

  • Slice potatoes (leave on the skin). Place sliced potatoes in a greased 9" X 9 " baking dish. Sprinkle with salt and pepper. Mix the broth and cream. Pour over the potatoes. Bake 30-45 minutes covered at 350 degrees. Bake another 30 - 45 minutes uncovered. Sprinkle grated Swiss cheese over the top. Return potatoes to the oven until cheese has melted.

JOE'S REUNION POTATOES RECIPE



Joe's Reunion Potatoes Recipe image

Provided by á-8198

Number Of Ingredients 10

1 (26 ounce) package Ore Ida hash browns
1 stick butter, melted
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 cup chopped onion
1 (10 1/2 ounce) can cream of chicken soup
1 pint sour cream
2 cups grated cheddar cheese
2 cups corn flakes
1 stick butter, melted

Steps:

  • Defrost potatoes and combine with all but the last two ingredients. Blend thoroughly and pour into 3 quart casserole. Crush corn flakes and mix with 1 stick of melted butter. Add to the top of the potato mixture. Cover and bake at 350 degrees for 45 minutes. Yields 12 servings

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