Do you love JoJo Potatoes? Jojo potato wedges are potatoes that are battered just like chicken fried steak, and oh so irresistible.
I don’t know about you, but I find these Jojo potato wedges so hard to resist. The potatoes are perfectly crisp on the outside, and tender and moist on the inside. These famous potato wedges are sold in many places. Years ago I worked at a place where we made mounds of fried chicken all of the time. These potatoes were one of the dishes that we served. I feel like I made a ton of these over my years working in that restaurant.
These potatoes are very simple to make. You might even call this recipe easy. I use Russet potatoes for this recipe. I typically get a five-pound bag, because the potatoes aren’t too big and they aren’t too small. If you have larger potatoes, you can use them, but you will need to cut them into more than 4 slices.
You will then prepare a seasoned flour mixture and batter the potatoes. I first dip them in seasoned flour, then buttermilk, then back into the flour to get a nice thick crust.
I fry these potatoes in vegetable oil. I don’t use peanut oil or any other fancy types of oil. I do use a T-Fal fryer though, I think it is great because there is a lid, and it will allow you to filter the oil to lengthen its life. By filtering the oil, burnt particles filter out, and it keeps your oil from burning or tasting off.
Love Potatoes? Check out these other great ways to enjoy potatoes
This blog post contains an affiliate link
Make the Best Jojo Potatoes Ever
- 4 to 6 Russet potatoes medium potatoes (4 inches long)
- 2 cups flour
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic salt
- 2 cups buttermilk
- oil for frying
- 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.