Potato Wedges (Jo Jo’s)
Almost every Thursday, my dad would pick me up from school and we’d grab Potato Wedges, which we call Jo Jo’s, and sesame chicken from our local Safeway. This recipe is a delicious copycat of those Jo Jo’s without the top 9 allergens! Brings back all the good memories. Also, if you want to try my sesame chicken recipe, you can find it here!
History of Potato Wedges (Jo Jo’s)
If you are a history nerd like me and want to learn about the history of Jo Jo’s, here is where I found my information!
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Ingredients & Substitutes
- 1/3 cup of flour, use rice flour or Gluten free all-purpose flour
- 1 tablespoon rice flour or fine cornmeal
- 3/4 tsp salt
- 1 tsp paprika
- 1 tsp of garlic powder
- 1/2 tsp cumin
- ½ tsp of onion powder
- ½ tsp of black pepper
- ¼ tsp celery seed
- ¼ tsp cayenne pepper
- ¼ tsp baking powder
- ½ cup Non-Dairy Milk
- 2 tsp oil, Plus more for baking or pan frying
How to Make Jo Jo’s
Slice your potatoes into wedges using a knife (sometimes we use an apple slicer).
Then heat the potatoes in a large pot of cold water on medium temp. Bring to a boil for 2-4 mins, till the potatoes are firm but slightly soft (a fork can go through them).
In a small bowl, mix all the batter ingredients, till it’s liquidy and smooth. The batter should be thick enough to lightly coat each Jo Jo; the batter layer will be a little thicker than a piece of printing paper. Add more milk in 1 TB increments to thin your batter, if need be. (Too thick of batter means you’ll end up changing the texture of your Jo Jo).
Meanwhile, in a large pot, bring an inch of oil to 310 degrees. The oil should be hot enough to instantly sizzle a pinch of flour, but not too hot as to burn a pinch of flour.
Dredge each Jo Jo through the batter and cook in frying pan for 1-3 mins per side, or till dark golden.
Lay Jo Jo’s on a towel over a cookie rack, for 5 mins. Enjoy with dinner!
Common Questions
- How to make extra crispy Jo Jo’s? Boiling potatoes till firm, draining them in a colander for five mins to reduce water content, and then frying in hot oil for about 3 mins does the trick to make perfectly crispy Jo Jo’s every-time. If you’re not sure if your Jo Jo’s are crispy enough, go ahead and fry them a minute longer. You can taste test one to see if it meets your crispy desires.
- Can these Jo Jo’s be frozen for cooking later? If you want to freeze them for later, heat the oil to 310F. And fry Jo Jo’s one min per side. Then place immediately on a parchment lined tray and into the freezer. When ready to eat, either bake them at 400F for 30-40 mins, till crispy. Alternatively, fry them again at 310F in one inch oil for 1-3 mins
Other Favorite Allergy Friendly Side Dish Recipes
Safeway Jo Jo’s Copycat, Allergy Friendly
Almost every Thursday, my dad would pick me up from school and we’d grab Potato Wedges, which we call Jo Jo’s, and sesame chicken from our local Safeway. This recipe is a delicious copycat of those Jo Jo’s without the top 9 allergens! Brings back all the good memories. Also, if you want to try my sesame chicken recipe, you can find it here!
- Total Time: 1 hour 5 minutes
- Yield: 35–40 potato wedges, serves 6-8 people 1x
Ingredients
- 6–8 medium to large golden Potatoes
- 1/3 cup of flour, use rice flour or Gluten free all-purpose flour
- 1 tablespoon rice flour or fine cornmeal
- 3/4 tsp salt
- 1 tsp paprika
- 1 tsp of garlic powder
- 1/2 tsp cumin
- ½ tsp of onion powder
- ½ tsp of black pepper
- ¼ tsp celery seed
- ¼ tsp cayenne pepper
- ¼ tsp baking powder
- ½ cup Non-Dairy Milk
- 2 tsp olive oil, Plus more for baking or pan frying
Instructions
- Slice your potatoes into wedges using a knife (sometimes we use an apple slicer).
- Then heat the potatoes in a large pot of cold water on medium temp. Bring to a boil for 2-4 mins, till the potatoes are firm but slightly soft (a fork can go through them).
- In a small bowl, mix all the batter ingredients, till it’s liquidy and smooth. The batter should be thick enough to lightly coat each Jo Jo; the batter layer will be a little thicker than a piece of printing paper. Add more milk in 1 TB increments to thin your batter, if need be. (Too thick of batter means you’ll end up changing the texture of your Jo Jo).
- Meanwhile, in a large pot, bring an inch of oil to 310 degrees. The oil should be hot enough to instantly sizzle a pinch of flour, but not too hot as to burn a pinch of flour.
- Dredge each Jo Jo through the batter and cook in frying pan for 1-3 mins per side, or till dark golden.
- Lay Jo Jo’s on a towel over a cookie rack, for 5 mins. Enjoy with dinner!
- Prep Time: 20
- Cook Time: 45