Baked Jo Jo Potatoes
Jo Jo’s take 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 and there is something so wonderful about a thick-cut potato wedge with a crispy outer coating and a tender and soft potato inside. YUM! I always ate these Jo Jo’s with homemade fry sauce (mayonnaise and ketchup) and I absolutely loved them. It’s been years since I had them but when I stumbled upon a recipe for baked Jo Jo potatoes from 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 for my husband and son because I know they will love them too.
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 into the microwave and cook for 4 minutes, until edges of potatoes are translucent but centers remain slightly firm, shaking bowl (without removing plastic wrap) to redistribute potatoes halfway through cooking time.
Carefully remove the plastic wrap and drain the potatoes well from 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, together in a shallow pie pan or rimmed plate. Mix until well combined.
Dredge each potato wedge into the panko mixture making sure to press 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 to cook for another 10-15 minutes, or until crisp on the outside and tender inside.
Serve immediately with the sauce of your choice and enjoy.
Equipment
Ingredients
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
- 1 ½ tsp dry mustard
- ¼ tsp garlic powder
- ¼ tsp dried thyme
- ⅛ tsp cayenne powder
- Sea salt and freshly cracked pepper to taste
Instructions
- 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 into the microwave and cook for 4 minutes, until edges of potatoes are translucent but centers remain slightly firm, shaking bowl (without removing plastic wrap) to redistribute potatoes halfway through cooking time.
- Carefully remove the plastic wrap and drain the potatoes well from 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, together in a shallow pie pan or rimmed plate. Mix until well combined.
- Dredge each potato wedge into the panko mixture making sure to press 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.
- Prepare to bake the Jo Jo's by placing a rimmed baking sheet on the middle rack of the oven then 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 to cook for another 10-15 minutes, or until crisp on the outside and tender inside.
- Serve immediately with the sauce of your choice and enjoy.
They look super crisp and yummy!
I love baked potatoes and they look yummy
I can’t remember if I’ve had these before, but they look very good.
I’ve never had these! They look wonderful — loaded with flavor and texture. Glad you made these for us — thanks!
I’ve never heard of them but they certainly do look crispy and delicious. I’ve got a question about the directions…”drain potatoes well”. Do you add some liquid to the potatoes when you microwave them?
No water added, there is condensation in the bowl from the saran wrap.
Pam
I have never heard of this type of potato preparation. Wow, they really look delicious.
I’ve never heard of these potatoes before! But I love that crispy crunchy preparation. Sounds so tasty!
what’s not to love! the name is great too, really rolls off the tongue. 🙂
Delicious and yummy potatoes right there. Thanks for sharing your recipe Pam.