Jo Jo Potatoes (Vegan)
User Reviews
5
Jo Jo Potatoes (Vegan)
Description
The recipe for Jo Jo Potatoes involves slicing russet potatoes into wedges and parboiling them until just tender. The potatoes are then coated in a mixture of flours—rice flour and optionally cornmeal—along with spices such as paprika, garlic powder, onion powder, celery seed, cayenne pepper, salt, and black pepper, creating a flavor-packed base. This is followed by preparing a batter using oil, hot sauce, and non-dairy milk blended into the flour and spices to achieve a consistency that properly clings to the potato wedges. These coated wedges are cooked until crispy, offering a combination of tender potato and a flavorful, crunchy crust. The spice blend provides a balanced warmth without overpowering the natural potato flavor.
Jo Jo Potatoes are versatile enough to serve as a side dish or finger food and can be made gluten-free by using rice flour exclusively. Adjusting the seasoning levels allows customization to preferred flavors.
Ingredients
- 2 russet potato
For the batter
- 1/3 cup flour use rice flour for Glutenfree
- 1 tablespoon rice flour or fine cornmeal
- 3/4 teaspoon salt
- 1 teaspoon paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp celery seed
- ¼ tsp cayenne pepper
- ¼ tsp baking powder
- ½ cup non-dairy milk
- 2 tsp neutral cooking oil Plus more for baking or pan frying, generic cooking oil
- 2 tsp hot sauce
Instructions
- Boil the russet potatoes: slice the russet potatoes into wedges and add to a large saucepan filled with cold water. Bring to a boil over medium high heat and cook for 2-4 minutes or until a fork just about starts to get easily into the potato slices, not overcooked. Immediately strain. Wash with some cold water, and set aside.
- In a bowl, add all the dry ingredients, the flours, salt, spices and mix well. Add the potatoes to this bowl to coat in the flour mixture then remove the excess flour from the potatoes by tapping the potatoes and then place them on a plate.
- Make the batter by adding the oil, hot sauce, and 1/4 cup of Non-Dairy milk to the remaining flour mix, mix in. then add milk 1 tablespoon at a time until the mixture is a smooth batter, you don't want the batter to be too thick but also not too thin so that it doesn't stick to the potatoes. You might or might not need more milk depending on how much flour stuck to the potatoes and was left
- Take your flour coated potatoes and dip in the batter. Place on a parchment lined baking sheet or a greased baking dish if you're planning to bake them.
To bake:
- Bake at 425 degrees F (215 c) for 20 to 25 minutes or until golden and crisp on the outside.You can brush some oil after a 15-minute mark to make them crispier. Lighter colored potatoes in post pics are baked
To Pan Fry:
- Heat about two tablespoons of oil in a cast-iron skillet or any thick bottom skillet. Once hot add your battered potatoes and cook until golden brown on all sides.
- Serve with ranch, or ketchup, or hot sauce.
Notes
- Slice potatoes about an inch thick for best texture but you can adjust thickness to your preference.
- Spice levels can be increased by adding more cayenne or salt to the batter mixture.
- Use rice flour for gluten-free preparation.
- Ensure the batter consistency is balanced to coat the potatoes without dripping excessively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 537mg | 22% |
| Potassium | 515mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 304IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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