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Jojos (Fried Potato Wedges)

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Jojos (Fried Potato Wedges)

Cuisine:American

Course:Side Dish

15m prep 20m cook 1h ready

4 servings A food born of pressure-fried chicken joints, jojos, as they are affectionately known in the Pacific Northwest, are essentially chicken-fried potatoes, and typically fried alongside chicken. Please read about Deep-Frying.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 pounds russet potatoes, unpeeled (about 3 medium)
  • 1½ teaspoons salt
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • 1½ teaspoons smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • 2 inches vegetable oil
  • 1
    • ½ cup buttermilk
    • 2 to 3 tablespoons lemon or lime juice, to taste
    • 1 tablespoon minced cilantro or parsley
    • 1 tablespoon minced chives
    • 1 tablespoon minced dill
    • 1 garlic clove, mashed to a paste or grated on a rasp grater
    • Salt and black pepper to taste
    Sub-recipe steps
    1. Whisk together in a medium bowl until well blended: ⅔ cup sour cream or mayonnaise, store-bought or homemade; ½ cup buttermilk; 2 to 3 tablespoons lemon or lime juice, to taste; 1 tablespoon minced cilantro or parsley; 1 tablespoon minced chives; 1 tablespoon minced dill; 1 garlic clove, mashed to a paste or grated on a rasp grater; Salt and black pepper to taste
    2. Taste and adjust the seasonings. Use immediately, or cover and refrigerate for up to 5 days. The flavor will improve over the course of an hour or so.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 pounds russet potatoes, unpeeled (about 3 medium)
  • 1½ teaspoons salt
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • 1½ teaspoons smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • 2 inches vegetable oil
  • 1 Ranch Dressing, Creamy Blue Cheese Dressing, or ketchup

Let's Cook

  1. Step 1.

    Cut lengthwise into 8 wedges each: 2 pounds russet potatoes, unpeeled (about 3 medium)

  2. Step 2.

    Place in a steamer basket in layers so that all of the cut faces are exposed. Steam for 5 minutes. Meanwhile, whisk together in a small bowl: 1½ teaspoons salt; 1½ teaspoons onion powder; 1½ teaspoons garlic powder; 1½ teaspoons smoked paprika; ½ teaspoon black pepper; ½ teaspoon cayenne pepper; ½ teaspoon dried thyme

  3. Step 3.

    Let the potato wedges cool slightly, then transfer to a large bowl. Gradually sprinkle the seasonings over the potatoes, gently tossing them by shaking the bowl back and forth. When the potatoes are coated, place them skin side down on a plate or baking sheet to dry and cool further. If possible, let them dry out like this for 1 hour, uncovered.

  4. Step 4.

    Preheat the oven to 200°F. Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable oil

  5. Step 5.

    Add about one-third of the potato wedges and fry until golden, about 5 minutes. Transfer the fried potato wedges to a rack over a baking sheet and keep warm in the oven as you fry the remaining potatoes. Serve with: Ranch Dressing, Creamy Blue Cheese Dressing, or ketchup

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