Jo Jo Potatoes: Crispy, Flavorful, and Surprisingly Easy!
Jo Jo potatoes, also sometimes spelled “jojo potatoes,” are thick-cut potato wedges, often skin-on, that are deep-fried and seasoned with a distinctive blend of spices. Originating in the Pacific Northwest of the United States, these potatoes have gained a cult following for their crispy exterior, fluffy interior, and bold, savory flavor. They are often served with dipping sauces like ketchup, ranch dressing, or fry sauce, but they are delicious on their own as well. This article will guide you through making authentic Jo Jo potatoes at home, from selecting the right potatoes to mastering the perfect spice blend and frying technique. Get ready for a potato experience unlike any other!
What Makes Jo Jo Potatoes Special?
While they might seem like just another version of potato wedges, Jo Jo potatoes have a few key characteristics that set them apart:
* **Thick Cut:** Unlike thinner fries, Jo Jo potatoes are cut into substantial wedges, typically about 1 inch thick. This ensures a creamy, fluffy interior that contrasts beautifully with the crispy exterior.
* **Skin-On:** Leaving the skin on not only adds nutritional value but also contributes to the texture and flavor. The skin crisps up beautifully in the fryer, providing extra crunch.
* **Unique Spice Blend:** The spice blend is crucial to the authentic Jo Jo potato experience. While variations exist, a typical blend includes paprika, garlic powder, onion powder, salt, pepper, and often a touch of cayenne pepper for a bit of heat. Some recipes also incorporate herbs like oregano or thyme.
* **Double Frying (Optional but Recommended):** While some recipes call for a single frying, double frying is the key to achieving maximum crispness. The first fry partially cooks the potatoes, while the second fry creates that golden-brown, irresistible crust.
Choosing the Right Potatoes
The type of potato you use significantly impacts the final result. For Jo Jo potatoes, you want a potato that is high in starch and low in moisture. These potatoes will produce a crispier exterior and a fluffier interior. Here are the best options:
* **Russet Potatoes:** These are the gold standard for Jo Jo potatoes. They are high in starch, low in moisture, and readily available in most grocery stores. Their relatively neutral flavor also allows the spice blend to shine.
* **Idaho Potatoes:** Similar to Russet potatoes, Idaho potatoes are also high in starch and work well for Jo Jo potatoes. They might be slightly larger than Russets.
Avoid using waxy potatoes like red potatoes or Yukon Gold potatoes. These potatoes have a lower starch content and higher moisture content, resulting in softer, less crispy potatoes.
Jo Jo Potatoes Recipe
This recipe provides detailed instructions for making authentic, crispy, and flavorful Jo Jo potatoes at home.
**Yields:** 4-6 servings
**Prep Time:** 20 minutes
**Cook Time:** 25-30 minutes
Ingredients:
* 4 large Russet potatoes, scrubbed and unpeeled
* 3 tablespoons olive oil or vegetable oil
* 2 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1/2 teaspoon cayenne pepper (optional, for heat)
* 1/2 teaspoon dried oregano (optional)
* Vegetable oil, for frying
Equipment:
* Large bowl
* Large pot or deep fryer
* Slotted spoon or spider strainer
* Paper towels
* Thermometer (optional, but helpful for monitoring oil temperature)
Instructions:
**1. Prepare the Potatoes:**
* Wash and scrub the potatoes thoroughly. There’s no need to peel them; the skin adds flavor and texture.
* Cut each potato lengthwise into about 6-8 wedges, depending on the size of the potato. Aim for wedges that are approximately 1 inch thick.
* Place the potato wedges in a large bowl and cover them with cold water. This helps to remove excess starch and will result in crispier potatoes. Let them soak for at least 30 minutes, or even up to 2 hours, in the refrigerator. The longer they soak, the crispier they will be. Change the water once or twice during soaking.
**2. Prepare the Spice Blend:**
* In a small bowl, combine the paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper (if using), and dried oregano (if using). Mix well to ensure the spices are evenly distributed.
**3. Dry the Potatoes:**
* Drain the potatoes from the cold water and pat them completely dry with paper towels. This is a crucial step. Excess moisture will prevent the potatoes from browning properly and will lower the temperature of the oil, resulting in soggy potatoes.
**4. Toss with Oil and Spices:**
* Place the dried potato wedges back into the large bowl.
* Drizzle the olive oil or vegetable oil over the potatoes and toss to coat evenly.
* Sprinkle the spice blend over the potatoes and toss again to ensure that each wedge is thoroughly coated with the spices. Make sure the spices are evenly distributed for consistent flavor in every bite.
**5. First Fry (Partial Cooking):**
* Pour enough vegetable oil into a large pot or deep fryer to reach a depth of at least 3 inches. Heat the oil over medium-high heat to 325°F (160°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of potato into it. The oil should bubble gently around the potato.
* Carefully add the potato wedges to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy potatoes. Fry for about 5-7 minutes, or until the potatoes are slightly softened but not browned.
* Remove the potatoes from the oil with a slotted spoon or spider strainer and place them on a baking sheet lined with paper towels to drain excess oil. Let them cool completely. This cooling period is important because it allows the potatoes to dry out further, which will contribute to their crispness in the second fry.
**6. Second Fry (Crisping):**
* Increase the oil temperature to 375°F (190°C). If using a pot and no thermometer, the oil should be bubbling more vigorously than before.
* Carefully add the partially fried potato wedges back to the hot oil in batches, again being careful not to overcrowd the pot. Fry for about 3-5 minutes, or until the potatoes are golden brown and crispy.
* Remove the potatoes from the oil with a slotted spoon or spider strainer and place them on a fresh baking sheet lined with paper towels to drain excess oil.
**7. Serve Immediately:**
* Serve the Jo Jo potatoes immediately while they are hot and crispy. They are delicious on their own or with your favorite dipping sauces, such as ketchup, ranch dressing, fry sauce, or aioli.
Tips for Perfect Jo Jo Potatoes
* **Soaking is Key:** Don’t skip the soaking step! It removes excess starch and results in crispier potatoes.
* **Dry the Potatoes Thoroughly:** Moisture is the enemy of crispy potatoes. Make sure to dry the potatoes thoroughly after soaking and before frying.
* **Don’t Overcrowd the Pot:** Fry the potatoes in batches to maintain the oil temperature. Overcrowding will lower the temperature and result in soggy potatoes.
* **Use a Thermometer (Optional):** A thermometer helps you maintain the correct oil temperature, which is crucial for achieving perfect results.
* **Adjust the Spices to Your Liking:** Feel free to adjust the spice blend to your preferences. Add more cayenne pepper for extra heat, or try adding other herbs like thyme or rosemary.
* **Use Fresh Oil:** Using fresh, clean oil is essential for achieving the best flavor and preventing off-flavors from transferring to the potatoes.
* **Season After Frying (Optional):** If you want even more intense flavor, you can sprinkle the Jo Jo potatoes with a little extra salt and your favorite spices immediately after removing them from the fryer.
Variations and Additions
While the classic Jo Jo potato recipe is delicious on its own, there are many ways to customize it to your liking. Here are a few ideas:
* **Cheese Jo Jo Potatoes:** Sprinkle shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese over the hot Jo Jo potatoes immediately after removing them from the fryer. The cheese will melt and create a gooey, cheesy delight.
* **Garlic Parmesan Jo Jo Potatoes:** Toss the hot Jo Jo potatoes with grated Parmesan cheese and minced garlic. The Parmesan cheese adds a salty, savory flavor, while the garlic adds a pungent aroma.
* **Spicy Jo Jo Potatoes:** Increase the amount of cayenne pepper in the spice blend, or add a pinch of red pepper flakes for extra heat. You can also drizzle the finished Jo Jo potatoes with hot sauce.
* **Herb-Infused Jo Jo Potatoes:** Add fresh herbs like rosemary, thyme, or oregano to the spice blend. You can also infuse the oil with herbs by adding a few sprigs of your favorite herbs to the oil while it is heating up.
* **Loaded Jo Jo Potatoes:** Top the Jo Jo potatoes with your favorite loaded potato toppings, such as bacon bits, sour cream, chives, and cheese sauce.
Serving Suggestions
Jo Jo potatoes are a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:
* **Burgers and Sandwiches:** Jo Jo potatoes are a classic accompaniment to burgers, sandwiches, and wraps. They provide a crispy, flavorful contrast to the juicy main course.
* **Grilled Meats:** Serve Jo Jo potatoes with grilled steaks, chicken, or pork chops. The savory potatoes complement the smoky flavors of the grilled meats.
* **Fried Chicken:** Jo Jo potatoes are a natural pairing for fried chicken. The crispy potatoes and crispy chicken create a satisfying and indulgent meal.
* **Vegetarian Options:** Serve Jo Jo potatoes with vegetarian burgers, veggie skewers, or grilled halloumi cheese.
* **Appetizer:** Serve Jo Jo potatoes as an appetizer with a variety of dipping sauces.
Dipping Sauce Ideas
Jo Jo potatoes are delicious on their own, but they are even better with dipping sauces. Here are a few popular dipping sauce options:
* **Ketchup:** A classic and simple choice.
* **Ranch Dressing:** A creamy and tangy dipping sauce that complements the savory potatoes.
* **Fry Sauce:** A blend of ketchup and mayonnaise, often with a touch of spices. A staple in the Pacific Northwest.
* **Aioli:** A garlic-flavored mayonnaise. You can customize aioli by adding different herbs, spices, or roasted vegetables.
* **Barbecue Sauce:** A sweet and smoky dipping sauce that pairs well with the savory potatoes.
* **Honey Mustard:** A sweet and tangy dipping sauce that adds a unique flavor dimension.
* **Spicy Mayo:** Mix mayonnaise with sriracha or other hot sauce for a creamy and spicy dipping sauce.
Nutritional Information (Approximate, per serving)
* Calories: 350-450
* Fat: 20-30g
* Saturated Fat: 3-5g
* Cholesterol: 0mg
* Sodium: 400-600mg
* Carbohydrates: 40-50g
* Fiber: 4-6g
* Sugar: 2-4g
* Protein: 4-6g
(Note: Nutritional information can vary depending on the specific ingredients used and portion sizes.)
Storage and Reheating
* **Storage:** Leftover Jo Jo potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** The best way to reheat Jo Jo potatoes is in the oven or air fryer. Preheat the oven or air fryer to 350°F (175°C). Spread the potatoes in a single layer on a baking sheet and bake for 5-10 minutes, or until heated through and crispy. You can also reheat them in a skillet over medium heat, but they may not be as crispy. Microwaving is not recommended, as it will make the potatoes soggy.
Conclusion
Jo Jo potatoes are a delicious and satisfying treat that is surprisingly easy to make at home. With their crispy exterior, fluffy interior, and bold flavor, they are sure to become a new favorite. By following this comprehensive guide, you can create authentic Jo Jo potatoes that rival those found in restaurants. So, gather your ingredients, fire up the fryer, and get ready to enjoy a potato experience like no other!