Joe Joes Potatoes Food

REAL JO JO POTATOES

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.

JOJO POTATOES

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.

MAKE THE BEST JOJO POTATOES EVER

Steps:

• Wash potatoes, and cut them into quarters. Place potato quarters into a bowl of water. Prepare seasoned flour by combining 2 cups of flour, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 teaspoon garlic salt together in a bowl. Place 2 cups of buttermilk in another bowl. Batter potatoes by placing them in the seasoned flour, shake off excess flour. Place potatoes into the buttermilk, and coat the potatoes well. Place potatoes back into the seasoned flour and coat well. Shake off excess flour. Place the potatoes on a wire rack to rest for about 5 minutes before cooking. Preheat oil in a deep fryer to 350 degrees. Cook potatoes for 8 to 12 minutes or until they are brown, and they float. Drain on a clean wire rack.

JO JO POTATOES

Steps:

• In a shallow dish mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt.
• Dip potato wedges in egg, then in spice mixture.
• Heat deep fryer to 375 degrees F (190 degrees C). Place potatoes in hot oil, and fry until golden brown, about 5 to 7 minutes. Cook in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

SLOPPY JOE POTATOES

Steps:

• Bake potatoes for approximately 1 hour, or until done.
• In a frypan, brown ground beef and garlic; drain any fat.
• Add in ALL remaining ingredients (except cheese) stir and simmer for 10-15 minutes.
• Cut potatoes in half lenthwise.
• Loosen potato pulp and generously spoon meat mixture over each potato half.
• Sprinkle with cheese.
• Place under broiler to melt the cheese for a couple of minutes (it is not really necessary to melt the cheese, but I prefer to have my cheese melted).

EASY BAKED JO JO POTATOES

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.

JOE'S ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat oven to 400ºF.
• Cut top 1/4-inch garlic head and wrap head in foil.
• Roast garlic 40 to 50 minutes, or until very soft, and cool.
• Squeeze roasted garlic from head and reserve.
• 3In a 4-quart saucepan cover potatoes (unpeeled) with water by 2-inches and simmer until very tender, about 30 minutes.
• Drain potatoes in a colander (do not peel).
• Transfer potatoes while still hot to a large bowl and add butter.
• With an electric mixer on low speed mash slightly.
• Beat in sour cream, buttermilk, chives, and oil until combined well.
• Add Parmesan, reserved garlic, pepper, and salt to taste, beating until smooth.