Jojo Potatoes

When I moved to Bend, Oregon, from the East Coast, a friend warned me to expect some regional differences. I quickly learned that East Coast and West Coast butter are sized differently and that Hellmann’s goes by Best Foods. But I couldn’t quite figure out what these “jojo potatoes” were that kept popping up on restaurant menus. Finally, a co-worker told me that they’re potato wedges, and encouraged me to order them—despite my insistence that wedges are the worst version of french fries. I expected them to be sad and soggy, but these jojos absolutely changed my mind.

The thick-cut potatoes were breaded in some kind of coating that gave them a textured, crispy exterior. And the inside—ah, these potatoes were the things dreams are made of! They were so soft on the inside, I would have sworn I was eating mashed potatoes. This best-of-both-worlds texture turned me into an immediate jojo convert, and I knew I had to figure out how to make them at home.

What is a jojo potato?

A jojo is a breaded, seasoned potato wedge cooked in a pressure fryer. The name’s origin is unclear, but the potatoes are popular in the Pacific Northwest and other nearby regions. They’re often served alongside fried chicken or sandwiches with dipping sauces like ketchup, ranch or fry sauce.

Pressure fryers (sometimes called “broasters”) are similar to pressure cookers. They seal food inside a pressurized environment, raising the boiling point of the water inside the food itself. That helps it cook more quickly, lose less moisture and stay juicier. These appliances are specifically designed to work with oil, so don’t try using your Instant Pot! Instead, you’ll need to make this jojo recipe in two stages: Boiling the potatoes for that super-soft interior, then breading and deep-frying them in hot oil to crisp up the exterior.

Ingredients for Jojo Potatoes

• Potatoes: I recommend using a starchy type of potato, like baking potatoes, which have a softer, creamier texture when boiled and fried. To ensure they cook evenly, it’s important to cut them to a uniform size. Jojos are typically thick, so I like to make the wedges at least 1/2-inch thick.
• Flour and cornstarch: Coating the boiled potatoes in flour and cornstarch helps them crisp up in the fryer and develop a battered texture.
• Spices: Granulated garlic, onion powder and smoked paprika give the fried potato wedges a slightly seasoned finish.
• Oil: The best oils for frying have a high smoke point. I used avocado oil when testing this recipe, but canola or peanut oil would also work.

Directions

Step 1: Boil the potato wedges

Place the potatoes in a Dutch oven or stockpot and cover them with water. Bring the water to a boil over medium-high heat, then cook the potatoes until they’re tender, 10 to 12 minutes. Drain the potatoes and let them cool for 10 minutes on paper towels.

Editor’s Tip: If you’re making jojos for a party or special event, feel free to boil the potatoes ahead of time. Stash them in the fridge until you’re ready to move on to the next step.

Step 2: Add seasonings

In an electric skillet or deep-fat fryer, heat the oil to 375°F. Meanwhile, in a shallow bowl, combine the flour, cornstarch, garlic, onion powder and paprika. Place the cooled potatoes in the flour mixture and turn to coat them.

Step 3: Fry the potato wedges

Fry the potatoes in batches until they’re golden brown, five to seven minutes. Remove them with a slotted spoon and drain them on paper towels.

Editor’s Tip: Don’t overcrowd the oil! Adding too many potatoes at once will lower the oil temperature, making the potatoes soggy instead of crispy. After frying the first batch, let the oil come back up to temperature before adding the next one.

JOSH RINK FOR TASTE OF HOME

Recipe Variations

• Change the seasonings: I usually keep things simple by seasoning jojos with granulated garlic and onion powder, but you can make them bolder with Cajun or taco seasoning.
• Make them gluten-free: For gluten-free jojos, use extra cornstarch instead of all-purpose flour.
• Use an air fryer: I don’t recommend making jojos in the oven because they just don’t turn out crispy enough. However, air-fryer potato wedges are a good alternative if you don’t want to pull out the deep fryer. Preheat the air fryer to 400°. Boil and season the potato wedges as directed, then cook them for 8 to 10 minutes or until they’re crispy.

How to Store Jojo Potatoes

Jojos taste best right after they come out of the fryer, but you can store leftovers in an airtight container in the fridge, where cooked potatoes last up to four days.

Can you freeze jojo potatoes?

You can freeze jojo potatoes after boiling them (but before frying them). Boil the potatoes as directed, then let them cool completely. Arrange them on a sheet tray in a single layer and pop them in the freezer. Once fully frozen, transfer the potatoes to a freezer-safe container and freeze them for up to three months. When you’re ready to enjoy them, toss them in the seasonings and fry them from frozen, adding enough cooking time that they’re warmed through and crispy.

Can you make jojos ahead of time?

We don’t recommend making jojos ahead of time because the potatoes will become soggy. That said, you can cut the potato into wedges and store them in water in the fridge overnight. Alternatively, you can boil the potato wedges and store them in an airtight container in the fridge for up to four days. Just wait to do the final deep-frying step until you’re ready to eat.

How do you reheat jojos?

The best way to reheat fries like jojos is in a hot cast-iron skillet. Preheat some oil over medium-high heat until it’s shimmering but not smoking. Add the jojos and cook them for a few minutes on each side until they’re crisp and warmed through.

Jojo Potatoes Tips

JOSH RINK FOR TASTE OF HOME

What is the difference between potato wedges and jojos?

Both types of potatoes share a similar shape, but jojos are typically breaded, seasoned and pressure-fried, while potato wedges are just deep-fried. As a result, jojos tend to be crispier with a fluffier interior.

How do you make crispy potato wedges?

The key to making crispy potato wedges is cooking the potatoes in two stages. Boiling them in water releases some of their starches and roughens up the surface, creating more surface area. This also precooks the potato, ensuring that the interior becomes soft and fluffy. Then, frying the potatoes in 375° oil crisps up the exterior, with all that extra surface area becoming browned and crispy.

How do you serve jojo potatoes?

Serve jojo potatoes like any other type of french fry and pair them with your favorite dipping sauce. Keep things classic with ketchup, or elevate the fries with french fry dips like ranch or fry sauce.