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Jo Jo Potato Wedges are thick and satisfying! They’re crisp on the outside and fluffy on the inside and they’re sure to become your new favorite side dish.

Close up of Jo Jo Potato Wedges, ready to serve

I can’t believe it’s already back-to-school week. And while I know some of you mamas are ready for a break, this mama is super sad about it.

We’ve been trying to soak up the final few weeks of summer and trying to get things organized around here. Cleaning out closets and drawers, shopping for new school clothes and getting a meal plan ready for the next week.

Since things are a little hectic, I’ve been trying to keep things simple for dinner with our tried and true favorites. Dinners like Chicken Picatta, Honey Soy Chicken and Rice, Ritz Cracker Chicken, and Homemade Sloppy Joes with Jo Jo Potato Wedges have been in heavy rotation around here.

Jo Jo Potatoes on parchment paper next to a bowl of ketchup


I’m thinking that the term Jo Jo Potatoes may be a midwestern thing, but I’m not entirely sure.

All I know is that when I reference Jo Jo Potatoes to people outside of Ohio, they look at me like I’m a little crazy and I often get, “You mean potato wedges?”

Bite of Jo Jo Potato in ketchup

No, I mean Jo Jo Potatoes, you know the kind you can buy at gas stations and convenience stores alongside fried chicken? Then I immediately lose them because I mentioned actually consuming fried food purchased where gasoline is sold.

Ahhh, Ohio – I love you.

In all seriousness, Jo Jo Potatoes are wedges of potatoes that are coated in a seasoned flour and fried to crispy, golden brown perfection. And even though the outsides are nice and crisp, the insides are fluffy like a perfectly baked potato.

Cut potato wedges soaking in water


Don’t let deep frying intimidate you. Making these potato wedges is actually really easy!

Start by soaking your cut potatoes in water for 20 minutes. Because we are using baking or Russet potatoes, they have a lot of starch in them.

Soaking the potatoes before frying them removes some of the excess starch to make them extra crispy!

Seasoned flour ready to dredge cut potato wedges

After their soak, the potatoes get a dredge in some seasoned flour and a short rest before frying.

I have a deep fryer that I prefer to use when frying these potato wedges. It’s easy to use and prevents me from having 375-degree oil splattering in my kitchen.

I use it for everything from these potatoes to fried pickles and apple cider donuts. For me, it was well worth the investment.

Potato wedges dredged in seasoned flour

However, you can definitely fry these in a large Dutch oven on your stovetop. Just make sure you have at least 3 inches of oil in the pot. I also recommend using a fry thermometer to keep an eye on the oil temperature.

When frying the potatoes, make sure to cook them in small batches. You don’t want to crowd the fryer or bring the temperature of the oil down too much by cooking in large batches.

Close up of fried Jo Jo Potatoes

When the oil temperature comes down too much, that’s when the food soaks up excess oil and becomes greasy! So adjust your heat source as needed to keep the temperature right around 375℉.

The potatoes should be done after about 7-8 minutes. Drain them on paper towels and sprinkle them with a little extra salt while they’re piping hot if you like!

Jo Jo Potato wedges on parchment paper served with ketchup


I know that everyone’s new favorite gadget is the air fryer. I even have one that I love!

I tried making Jo Jo Potatoes in the air fryer and sadly, they just didn’t turn out the way they do when they are deep fried. The breading got a bit chewy and the texture just wasn’t quite right.

That doesn’t mean you can’t make great potatoes in the air fryer! I’m working on a recipe for you that I hope to share soon. But in the meantime, I recommend sticking to the deep fryer for this exact recipe.

Serve these golden brown beauties up alongside Instant Pot Pulled Pork and enjoy what might just be the perfect meal.

Jo Jo Potato Wedges served garnished with herbs alongside a ramekin of ketchup

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Jo Jo Potato Wedges

By: Jamie
4.46 from 24 ratings
Prep: 10 minutes
Cook: 8 minutes
Total: 18 minutes
Servings: 4
Jo Jo Potato Wedges are thick and satisfying! They’re crisp on the outside and fluffy on the inside and they’re sure to become your new favorite side dish.


  • 4 large baking potatoes cut into thick wedges
  • ½ cup all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon seasoning salt
  • ½ teaspoon black pepper
  • pinch of cayenne optional
  • peanut or vegetable oil for frying


  • Place potato wedges in a bowl of cold water and allow them soak in the water for about 20 minutes.
  • Heat oil in a deep fryer to 375°F.
  • In a shallow bowl, whisk together the flour and spices.
  • Dredge wet potatoes in flour mixture and allow the potatoes wedges to sit for a few minutes before frying.
  • Working in small batches, gently place the potato wedges into the hot oil and fry for 7-8 minutes, or until golden brown and cooked through.
  • Drain jo jo potato wedges on paper towels.
  • Serve hot with your favorite dipping sauce.


  • If deep frying in a pan on your stovetop, be sure to have about 3 inches of oil in your pan.


Calories: 228kcal, Carbohydrates: 51g, Protein: 6g, Fat: 0.3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.02g, Sodium: 302mg, Potassium: 915mg, Fiber: 3g, Sugar: 1g, Vitamin A: 4IU, Vitamin C: 12mg, Calcium: 33mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Mrs. B says:

    Interesting that they have them in Ohio, too. I grew up in Washington State. People there and in Oregon knew what they were. They’re kind of a thing there. When I moved to California, I never heard anyone call them JoJos, but potato wedeges. Then again, people say soda in California, instead of pop.

    1. Jamie says:

      Thanks so much for stopping by! I appreciate you taking the time to comment. Happy Baking!

  2. Marlenewarner says:

    I’ll try the coating recipe

    1. Jamie says:

      Thanks so much for stopping by, Marlene! I appreciate you taking the time to comment. Happy Baking!

  3. Maria says:

    Jo Jo’s are absolutely a NE Ohio thing. Also, they are technically not Jo Jo’s unless they are deep fried with the chicken (fun Ohio fact)
    Definitely going to try these gluten free!

    1. Jamie says:

      Thanks so much for stopping by, Maria! I appreciate you taking the time to comment. Happy Baking!

  4. Kashanna Hinkle says:

    Oh wow. These have a name? French fries are my all time favorite food, ever. Years ago (about 16), my Papa came to my house and gave me a 50 lb of russets. I was mind blown by the sheer size of the thing, but more importantly….what in h*ll was I going to do with all these potatoes? I had 4 children all under the age of 5, so I needed to get creative. That’s when these “JoJo fries” were born. We all fell in love with them then and I still make them to this day. I honestly thought I made this recipe up (right hand to the man). My son calls then fried chicken fries, lol. I don’t cut mine in wedges though. I just do a traditional french fry cut (fat shoestrings). I’m always doing something extra when it comes to cooking. SMH.

    1. Jamie says:

      Thanks so much for stopping by, Kashanna! I appreciate you taking the time to comment. Happy Baking!