Easiest Way to Make Delicious Potato Wedges or JoJo Potatoes

Potato Wedges or JoJo Potatoes. Potato wedges, or Jo Jo Potatoes, are perfectly seasoned and baked until golden. Potato Wedges Jo Jo Potatoes Recipe. I've never heard potato wedges called "JoJo" before.

They are sold at diners and fast food restaurants. In Australia, potato wedges are a common bar food, that are almost always served with sour cream and sweet chilli sauce. They are not considered French fries. You can have Potato Wedges or JoJo Potatoes using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Potato Wedges or JoJo Potatoes

1. Prepare of Russet potatoes.
2. Prepare of Self rising flour or All purpose works fine also.
3. Prepare 2 teaspoons of Onion powder.
4. Prepare 2 teaspoons of Garlic powder.
5. It's to taste of Salt and pepper.
6. You need To taste of Paprika.
7. Prepare of Oil for frying.

Great recipe for Potato Wedges or JoJo Potatoes. I love any kind of potatoes, but these are my favorite. Use as a side with burgers, chicken tenders, or sandwiches or as a snack. Taste great with ranch or honey mustard dips and ketchup.

Potato Wedges or JoJo Potatoes instructions

1. Wash desired amounts of potatoes. I usually use 5 or 6 large ones, this makes quite a few..
2. Cut potatoes in half lengthwise. Place flat side down on surface and still cutting lengthwise, cut 4 to 5 slices in each half. You can make thick or thin slices depending on your taste. Mine are usually medium thickness..
3. After you have sliced all the potatoes to desired thickness and wedges, soak in cold water while preparing flour mixture and heating oil..
4. In large bowl, mix flour and seasonings together. Use your own judgement on how much to add. I like more salt and pepper ratio and less garlic. But you can add really any seasoning you like..
5. Heat oil in deep fryer or deep pan with enough oil to fry potatoes like deep frying. Do not over crowd. I cook mine at 350 degrees or like you would French fries..
6. Toss potatoes wedges in flour mixture until evenly coated. Shake off excess flour and drop carefully into hot oil in small batches. They need room to move around plus if over crowded it drops temp of oil..
7. Cook in batches until golden brown and they float. Drain on paper towels and sprinkle with additional seasonings you like if you prefer..
8. Serve hot with dipping sauces or as a side. I hope you enjoy these :).

Soaking the potatoes before frying them removes some of the excess starch to make them extra crispy! After their soak, the potatoes get a dredge in some seasoned flour and a short rest before frying. I have a deep fryer that I prefer to use when frying these potato wedges. Potato wedges are coated with egg and a savory spice mixture, and deep fried. Serve with ranch style dressing or sour cream, if desired.