Jojo Food

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

Ingredients

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

Ingredients

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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