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Homemade Jo Jo Potato Wedges photo

Jo Jo Potato Wedges

These Jo Jo Potato Wedges are crispy, fluffy, and bursting with flavor! Perfect as a side dish or snack that everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Wedges:
  • 4 large baking potatoes Choose starchy varieties like Russet.
  • 1 cup all-purpose flour For coating.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon black pepper
  • 1 pinch cayenne optional
  • Peanut or vegetable oil For frying; choose a neutral oil with a high smoke point.

Equipment

  • Large mixing bowl
  • Frying Pan or Deep Fryer
  • Slotted spoon
  • Paper towels
  • Cutting board
  • Knife

Method
 

Instructions
  1. Step 1: Prepare the Potatoes - Wash the potatoes and cut each into thick wedges, about 1 to 1.5 inches wide.
  2. Step 2: Mix the Coating - In a large mixing bowl, combine flour, garlic powder, onion powder, seasoning salt, black pepper, and cayenne. Stir until well mixed.
  3. Step 3: Coat the Wedges - Toss the potato wedges in the flour mixture until well coated. Shake off excess flour.
  4. Step 4: Heat the Oil - In a frying pan or deep fryer, heat 1 to 2 inches of oil over medium-high heat. Check if hot enough by dropping a small piece of potato into the oil.
  5. Step 5: Fry the Wedges - Add coated wedges in batches to the hot oil. Fry for about 4-5 minutes on each side until golden brown and crispy.
  6. Step 6: Drain and Serve - Remove wedges from oil using a slotted spoon and place on paper towels to drain. Repeat until all wedges are fried.
  7. Step 7: Enjoy! - Serve hot with your favorite dipping sauces.

Notes

  • Store leftovers in an airtight container for up to 3 days in the refrigerator.
  • Reheat in an oven or air fryer to regain crispiness.
  • Experiment with different spices for a unique flavor twist.