Jojo
Crispy, golden, and irresistibly seasoned, these homemade 'Jojo' potato wedges are the perfect comfort food upgrade! Made from thick-cut russet potatoes, each hearty wedge is soaked in tangy buttermilk to ensure tender insides and a crunchy exterior. Coated in a bold blend of paprika, garlic powder, oregano, and a hint of cayenne, these fries pack a flavorful punch in every bite. Whether fried to perfection or oven-baked for a lighter option, this versatile recipe delivers on crispiness without sacrificing taste. Garnished with fresh parsley and paired with your favorite dipping sauces, Jojos are an ideal side dish or snack for game day, parties, or weeknight dinners. Easy to make and sure to please, these seasoned potato wedges will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Buttermilk
- 4 cups Vegetable oil (for frying)
- 1 as needed Cooking spray (if baking)
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Wash the russet potatoes thoroughly and slice them into thick wedges. Aim for about 8 wedges per potato.
In a large bowl, whisk together the buttermilk and 0.5 teaspoon of salt. Submerge the potato wedges in the buttermilk mixture and let them soak for at least 20 minutes (this helps tenderize the potatoes and allows the coating to stick).
While the potatoes soak, prepare the seasoned coating. In a separate large bowl, mix the flour, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, remaining salt, and black pepper.
Remove the potato wedges from the buttermilk, allowing any excess liquid to drip off. Dredge each wedge in the seasoned flour mixture, ensuring it is well coated. Shake off the excess flour and place the coated wedges on a baking tray.
If frying, heat the vegetable oil in a deep pot or fryer to 375°F (190°C). Fry the coated potato wedges in batches, making sure not to overcrowd the pot. Cook for 4-5 minutes per batch, or until golden brown and crispy. Drain on a paper towel-lined plate.
If baking, preheat your oven to 425°F (220°C). Place the coated wedges on a baking sheet lined with parchment paper and lightly sprayed with cooking oil. Spray the tops of the wedges with cooking spray as well. Bake for 25-30 minutes, flipping the wedges halfway through, until they are crispy and golden brown.
Transfer the cooked wedges to a serving platter and optionally garnish with chopped parsley. Serve immediately with your favorite dipping sauces, such as ranch, ketchup, or aioli.
Nutrition Facts
Calories |
9900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 956.1 g | 1226% | |
| Saturated Fat | 140.1 g | 700% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 375.1 g | 136% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 26.5 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 521 mg | 40% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 7346 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
