Jojo Jolene Recipes

JOJO POTATOES

Steps:

• Place potatoes in a large pan and cover with cold water. Bring to a boil and boil for 10 minutes. Alternatively, bake the potatoes until fork tender.
• Once fork tender, remove potatoes from the water or oven and allow to cool slightly.
• Preheat the oven to 425 degrees.
• Slice potatoes into 6-8 wedges each.
• Mix together the flour and seasonings in a large gallon size bag. Add the potatoes and lightly toss until potatoes are coated.
• Grease a baking sheet with 1 teaspoon oil or spray with nonstick spray.
• Remove potatoes from seasoning mix, shaking/brushing off the excess flour--DO NOT SKIP THIS STEP or your potatoes will taste like flour!
• Spread out the potatoes onto the baking sheet. Toss with remaining oil or spray well with nonstick spray.
• Bake for 10 minutes, flip and bake for another 5-10 minutes, or until wedges are crisp and golden brown.

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.

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.