Do you love JoJo Potatoes? Jojo potato wedges are potatoes that are battered just like chicken fried steak, and oh so irresistible.
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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.
Ingredients for Jo-Jo Potatoes
For this classic recipe, you will need a few simple ingredients to prepare these amazing treats.
- Russet potatoes
- All-purpose flour
- Ground black pepper
- Garlic Salt
- Vegetable oil
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.
How to make Jo Jo Potatoes
- Wash potatoes, and cut them into quarters, if your potatoes are very large cut the quarters into eighths.
- Place potatoes in a bowl of cold water, this will keep them from browning.
- Prepare the seasoned flour by combining the flour, ground black pepper, salt, and garlic salt in a medium-sized bowl. Stir to mix the seasoned flour.
- Place buttermilk into another bowl.
- Remove the potato slices from the bowl of water.
- Toss potatoes into the flour, shake off the excess flour and then dip into the buttermilk.
- Dip the potatoes back into the flour. Coat the potatoes well. Shake off the excess flour, and place potatoes on a wire rack.
- Let the potatoes rest for about 5 minutes before deep-frying in vegetable oil that has been preheated to 350 degrees.
- Cook the potatoes into small batches. Cook until the potatoes are golden brown.
- Drain potatoes on a clean wire rack.
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.
How to serve Jojo Potatoes
You may wonder what you should serve these potatoes with, you should serve them with dipping sauces. These potatoes go well with:
- Ranch dressing
- Canes dipping sauce
- Outback Steakhouse Bloomin Onion sauce
How to store Jojo potatoes
You should store these in an airtight container in the refrigerator for up to five days.
How to reheat
I recommend two ways to reheat these for maximum crispiness. Microwaving these means the outsides will be soft.
- Bake in the oven at 350 degrees for about 8 to 10 minutes.
- Air fry at 350 degrees for about 6 to 8 minutes.
Love Potatoes? Check out these other great ways to enjoy potatoes
- Best of all Potato Soup Recipes
- Best of all Roasted Red Potato Recipes
- TGI Fridays Appetizers – Potato Skins
- Roasted Potatoes with Onion Soup
- Mashed Potatoes Recipe
- Cheesy Potatoes with Shredded Hash Browns
- Warm German Potato Salad
- Cottage Cheese Twice Baked Potatoes
- Fried Rosemary Potatoes
- Boiled Purple Potatoes
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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.
The best Jojo potato I’ve ever known, it’s great
I used to eat them in New Haven; when did Chucky’s let the secret recipe out of the bag?
Thanks for this idea. We love our potatoes, so this gives me another choice..
Looks so delicious and I love anything crispy!
I cannot wait to try this recipe. I love potatoes.
Still a common “mom & pop” restaurant dish in the South, but when did Mojos become “Jojos?”
Not sure why the name change, when I looked online, for a lot of sites “mojos”, tended to be the round shaped ones, and Jojos were the quartered potatoes. I have always known them as Mojos as well. I opted for the name change because that’s what I saw online the most.
I was wondering the same thing. Those potatoes are delicious!!
So great question, I think you could do a battered potato in the air fryer, I don’t think this is the right batter. I think you could do a nice panko dusting. I don’t think this would work well because I don’t think the flour would brown properly.
It might work if you refrigerate them for 30 minutes after battering them before you spray the potatoes with cooking spray. You can then put them in the oven or air fryer and they will not come out white but brown.
These look so good but am wondering if they could be fried in an air fryer.
I have tried this with pork cutlets before, and I wasn’t satisfied with the results. I think a coating that was already cooked like cracker crumbs, panko crumbs, or even a nut based crumb would work better.