Real Jo Jo Potatoes Recipes

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.

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.

SEASONED JO JO POTATOES

Steps:

• Wash and scrub potatoes, then cut into quarters.
• Put oil and seasoned salt in a large zip lock bag. Add potatoes and shake well.
• Place potatoes on a sheet pan and place in 400 degree oven until fork tender.
• Serve with sour cream or cheese dip.

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,.