Baked Jo Jo Potatoes

Jo Jo’s takes me back to my childhood. The first time I had them, I was hooked! I am an Idaho girl, so potatoes have always been my favorite! There’s something wonderful about a thick-cut potato wedge with a crispy outer coating and a tender, soft potato inside. YUM! I always ate Jo Jo potatoes dipped in homemade fry sauce (a combination of mayonnaise and ketchup), and I loved them. It’s been years since I had them, but when I stumbled upon this easy baked Jo Jo potatoes recipe on Jenn’s Food Journey, I had to make them immediately. My daughter was home when I made these little beauties, and we ate them so fast! We both thought they were so delicious, and the best part is that they weren’t deep-fried and dripping with grease. I’ll be making these baked Jo Jo’s again soon to pair with some blackened chicken sandwiches and a tangy cucumber salad.

Baked Jo Jo Potatoes

Wedges:

• 2 medium to large russet potatoes
• 3 tbsp + 1 tsp vegetable oil, divided

Coating:

• ½ cup plain panko bread crumbs
• ½ cup parmesan cheese, grated
• 2 tsp paprika
• 1½ tsp dry mustard
• ¼ tsp garlic powder
• ¼ tsp dried thyme
• ⅛ tsp cayenne powder
• Sea salt and freshly cracked pepper, to taste

How to Make Baked Jo Jo Potatoes

Prepare the potatoes by cutting each unpeeled potato lengthwise into wedges.  Place potatoes in a large glass dish and wrap them very tightly with plastic wrap.

Place in the microwave and cook for 4 minutes, until the edges are translucent and the centers remain slightly firm. Be sure to shake the bowl (without removing plastic wrap) to redistribute the potatoes halfway through cooking time.

Carefully remove the plastic wrap and drain the potatoes of any condensation.

Return the potatoes to the glass dish, add 3 tablespoons of oil, and gently toss until potatoes are coated with starchy film, about 1 minute.

Prepare the Jo Jo’s coating by combining the panko crumbs, parmesan cheese, paprika, dry mustard, garlic powder, dried thyme, cayenne powder, sea salt & freshly cracked pepper, to taste, in a shallow pie pan or rimmed plate. Mix until well combined.

Dredge each potato wedge in the panko mixture, pressing gently to adhere, then carefully transfer to a clean plate. Repeat with the remaining wedges.

Allow the wedges to sit with the coating for 15 minutes.

Bake the Jo Jo’s by placing a rimmed baking sheet on the middle rack of the oven.

Preheat the oven to 400 degrees.

When the potatoes are ready and the oven is preheated, carefully remove the HOT baking sheet from the oven.

Brush the remaining 1 teaspoon of oil on the baking sheet. Place the coated potatoes, cut side down, in a single layer.

Place into the oven and bake for 15 minutes.

Carefully flip them over and continue baking for 10-15 minutes, or until crisp on the outside and tender inside.

Serve immediately with your desired dipping sauce and enjoy.