Joe Joes Potatoes Recipes

JO JO POTATOES (VEGAN)

Steps:

• 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.

JO JO POTATOES

Steps:

• In a shallow dish mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt.
• Dip potato wedges in egg, then in spice mixture.
• Heat deep fryer to 375 degrees F (190 degrees C). Place potatoes in hot oil, and fry until golden brown, about 5 to 7 minutes. Cook in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

REAL JO JO POTATOES

Steps:

• Heat oil in a deep fryer or pan to 375 degrees F (190 degrees C). If making in a pan, make sure the oil is at least 2 inches deep.
• In a pie plate, mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt. (Sometimes I do this in a ziploc bag.).
• Dip potato wedges in egg, then dredge in flour/seasoning mixture.
• Place potatoes gently in hot oil, and fry until golden brown (about 5 to 7 minutes).
• In order to maintain the oil temperature it is best to cook them in smaller batches. This of course depends on your method of cooking and the size of your fryer.
• Drain on paper towels. Serve hot.

JO JO POTATOES

Steps:

• First of all, preheat your oven to 425 degrees.
• Then, toss all of the dry ingredients into a gallon-size Ziploc bag and shake to combine. The measurements there for the seasonings are guidelines--feel free to alter them as you wish, or measure them in your palm and skip the measuring spoons altogether. So long as you start with approximate amounts of the bread crumbs, flour, and Parmesan, you can't really go too far wrong.
• Then, cut your potatoes into wedges--I generally get about 8 wedges from each potato, but the important thing is not the number, but that they're more or less evenly sized, so they all cook at the same rate.
• Dunk your wedges in the melted butter, then shake them, a few at a time, in the Parmesan mixture, and arrange on a greased or parchment-lined cookie sheet. Stand them up with the skin side on the bottom if you can, but if they want to lay on their sides instead, that's fine--just flip them halfway through the cooking time.
• If you have any leftover butter, drizzle it over top of the potatoes before you pop them into the preheated oven. Or don't, if all that butter scares you.
• Bake for about 35 minutes or until they're tender and browned,.

EASY BAKED JO JO POTATOES

Steps:

• Peel potatoes and place in cold water for at least 1 hour. Slice Potatoes into spears. Place on a heavy duty cookie sheet, poor Olive Oil over potatoes and toss. In a pie pan combine remaining ingredients (except hot salt) Press each potato wedge in flour Mixture. Place back on cookie sheet (Balance on skin part if possible) Sprinkle with Hot Salt now if desired. Bake in a 400 degree oven for approx 45 minutes, or golden brown. Use spatula to remove from pan and serve with Ranch dressing and ketchup/salsa.

JOE JOE"S POTATOES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut the potatoes, into 1/8 inch slices. Put in single layers in a 9 by 13 inch pan.
• 3. Mix first five ingredients and pour over potatoes.
• 4. Bake uncovered 1 hour, stir until they are brown on both sides.

JO-JO'S

Steps:

• Combine the salt,pepper,onion and garlic powders,cayenne, and oregano in a small bowl.
• Toss the potato wedges with 4 teaspoons of spice mixture and 1/4 cup oil in a large microwave-safe bowl; cover tightly with plastic wrap. microwave on high until potatoes are tender but not falling apart, 7-9 minutes, shaking the bowl (without removing the plastic) to redistribute the potatoes halfway through cooking. slowly remove the plastic wrap from the bowl (be careful of the steam) and drain the potatoes. arrange the potatoes on a rimmed baking sheet and cool until they firm up, about 10 minutes. (potatoes can stay at room temp up to 2 hrs if need be) heat the remaining 3 quarts of oil in a large dutch oven over high heat to 340 degrees.meanwhile, combine the flour,cornstarch in a medium bowl and whisk the buttermilk and baking soda in a large bowl. working in 2 batches, dredge the potato wedges in the flour mixture shaking off excess, dip in the buttermilk mixture,allowing the excess to drip.back into bowl, then coat again in the flour mixture. shake off the excess and place on a wire rack,(the potatoes can be coated up to 30 min in advance).
• when the oil is ready,add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. transfer the wedges to a large bowl and toss with 1 teaspoon of the spice mixture. drain the wedges on a baking sheet lined with paper towels. return the oil to 340 degrees and repeat with the second batch of wedges. serve with extra spice mixture on the side.
• can serve with creamy horseradish sauce or other sauces.