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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.
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.
WHAT ARE JO JO POTATOES?
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?”
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.
HOW TO MAKE FRIED POTATO WEDGES
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!
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.
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.
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!
CAN YOU MAKE JO JO POTATOES IN AN AIR FRYER?
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
Ingredients
- 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
Instructions
- 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.
Notes
- If deep frying in a pan on your stovetop, be sure to have about 3 inches of oil in your pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would love to know why they are called Jo Jo potatoes. No one seems to know and I never heard that terms until I moved to Ohio.
I don’t know where the term came from! I have always wondered that too. Happy baking!
Jamie
I grew up in Southern Indiana and we always called them Ho Jo’s! Trying your recipe for supper!!
Thanks so much for stopping by, Becky! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Omg…. I’m from California and I grew up eating JoJo’s potatoes. I joined the military later in life and traveled the states, but could never find JoJo’s and got crazy looks and comments when asking if others knew what they were. I tried making my own but they never seemed to match up to the memory of my love for JoJo’s…lol…. Thank you for sharing your recipe, it’s come closest to what I remember JoJo’s tasting like so now I can actually tell my kids when they eat them these are JoJo’s…. Yummm!!!!
So happy to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback!
-Jamie
I just made these and they are so good! Thank you for posting! really enjoy your blog! I had to laugh at comments that say these are not healthy… Of course they are not healthy…but it’s not something you eat every day. Thanks again!!
Tara-
Ha! Yes, definitely NOT healthy. So glad you enjoyed them! Thanks so much for stopping by!
-Jamie
I was born in Alaska, lived there the first 20 years of my life, and we called them JoJo’s. They were in every gas station and Carr’s deli (I think Safeway took over the Carr’s grocery chain). Every time my brother or I went into town on an errand with my father we would stop and get some to eat in the car. He called them town treats and only people who made the trip were allowed to eat them. And, BTW, gas station food is one of the best things to ever be created by the convenience movement. Especially those gas station fried burritos …. Thanks for sharing your recipe, I’ve pinned it and will try it soon!
Thanks so much for stopping by, Susan! Such great memories of your time in Alaska! I hope you love these as much as we do!
Absolutely amazing!! So crispy on the outside and light and fluffy on the inside. Always the perfect compliment to our fried chicken!! Thanks so much for posting! Going off now to check out your other recipes :)
I’m so glad you liked them, Michelle!
Born and raised in Ohio and I grew up with Jojo’s. Never knew them by anything else. It’s a regional thing. Seems like only Ohio, Washington, Montana and parts of northern Cali have JoJo’s. I live now in Florida and I didn’t realize it was a regional thing until we moved here and went looking for a place that made them only to find none! When we asked about ‘Chicken and JoJo’s” we were met with stares like we had three heads! They explained they have “potato wedges” but anyone who knows Jojo’s knows the “potato wedges” are not the same thing. Not by a long shot!
I’ll try this recipe out and see what happens. I sure do miss them!
Let me know how you like them!
Buddy, Im in AL and you said it right
Wedges #AintMyJojos
Needs a bit more salt, I think. Otherwise, it’s not bad.
I’m glad you liked them, Brandi!
They are good but they are not good for you.not only being deep fried but the spud itself turns to sugar, which is not good for you.
Hi, Michael! They’re definitely not in a health food category, but I really enjoy indulging from time to time. All the best to you!
Emotional, they are VERY good for me. Comfort food from the Pacific NW
Thanks for the recipe! I live in Georgia and a friend of my mothers (from Ohio of all places) used to make these for me as a child! When she moved away I’ve never seen or heard of them anywhere else!!! I’m now grown and can make this myself for the next generations!!! <3 These are awesome!!!!
I’m so happy to hear that, Catherine! I hope you enjoy them!