Jo Jo Potato Wedges
User Reviews
4.5
75 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
8 mins
-
Total Time
18 mins
-
Servings
4
-
Course
Appetizer
Jo Jo Potato Wedges
Report
Jo Jo Potato Wedges are thick-cut potatoes soaked in cold water, coated with a seasoned flour mixture, then deep fried until crisp and golden brown. The exterior is crunchy with a tender center, seasoned with garlic, onion powders, and a hint of cayenne for mild heat. These wedges are served hot and pair well with dipping sauces.
Description
To prepare Jo Jo Potato Wedges, large baking potatoes are cut into thick wedges and soaked in cold water to remove excess starch. After soaking, they are dredged in a flour mixture seasoned with garlic powder, onion powder, seasoning salt, black pepper, and optional cayenne pepper. The coated wedges sit briefly before frying in hot peanut or vegetable oil at 375°F until golden and crisp.
The frying technique gives a crunchy outer crust while maintaining a soft potato center. These wedges are ideal as a side dish or snack, served hot with favorite dips.
When using a stovetop pan instead of a deep fryer, ensure the oil depth is about three inches to submerge the wedges properly.
Share:
Ingredients
- 4 baking potato cut into thick wedges, large
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon seasoning salt
- ½ teaspoon black pepper
- pinch cayenne pepper optional
- peanut oil for frying, or vegetable oil
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
- Soaking the potato wedges in cold water for 20 minutes helps remove starch and improves crispness when fried.
- If deep frying on the stovetop, use about 3 inches of oil to fully submerge the wedges for even cooking.
Genuine Reviews
User Reviews
Overall Rating
4.5
75 reviews
Excellent
Other Recipes
You'll Also Love
