JoJo Potatoes: Wedges of thickly sliced potatoes that have been coated with a special seasoning blend and are crisp on the outside but perfectly tender on the inside. This is my healthy spin on a fried classic! #SundaySupper
So this week Sunday Supper is all about Regional Specialities. I live in North Carolina–barbecue should be featured right? Sure, if I lived here more than 6 months. It seemed like a crime for a native Ohioan to put their spin on dish that North Carolina is known nationwide for.
So let’s talk about what OHIO is known for. I grew up in the Akron/Canton area. At first I thought about Buckeyes. You know chocolate peanut butter nuggets–oh so good! But seemed like an over done thing–not that I would EVER turn down one, but do you really need another recipe for a Buckeye?
Then I thought about Swenson’s–a local old style drive-in burger place. Oh my word!! I love Swenson’s. I had to have their burgers weekly while I was pregnant with my son. But they are known for their Galley Boy burger, and my favorite there is their plain cheeseburger with mustard. And so again, not something for me to feature.
Then I thought back to my childhood. Chicken and JoJos. That was my family’s go-to meal at least once a month. My family loved to get that meal with a side of spanish rice–talk about a carb overload! But you say Chicken and JoJos and I have the fondest memories of sitting on our patio digging in (often times in my swimsuit.) So that was it. JoJos was the recipe I had to make! I never ate the chicken, or at least not in it’s original format, I would strip off the coating. Time for a secret–I hate chicken skin!!! I know, it is a crime, but it is the truth!
JoJos are traditionally are coated in a seasoned flour and then deep fried. They are crisp on the outside and soft, like a mashed potato almost, in the center. How could I recreate these without deep-frying? After experimenting many times, I discovered the secret. Par-poil the potatoes first–this give the center time to become very soft, like it would if you deep fried these potatoes. Then you coat with the seasoned flour and bake to get the outside of the potato crispy. OH SO GOOD!!
- 4 large russet potatoes, scrubbed
- ¼ cup flour
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ¼ teaspoon chili powder
- Place potatoes in large pan and cover with water. Bring to a boil and boil for 10 minutes.
- Remove from water and allow to cool until cool enough to handle.
- Preheat the oven to 425 degrees.
- Slice potatoes into 6-8 wedges each.
- Mix together the flour and seasonings in a large gallon size bag. Add the potatoes and lightly toss until potatoes are coated.
- On greased baking sheet, spread out the potatoes. Bake for 10 minutes, flip and bake for another 5-10 minutes, or until wedges are crisp and golden brown.
I am telling you these wedges of potatoes scraped through a generous pile of ketchup takes me to a happy place. And I am pretty sure they will take you there too–even if you have no memories associated with JoJo Potatoes.
Now check out Regional Specialities from all over the country from my Sunday Supper Family.
- Crispy Salmon Bites with Homemade Tartar Sauce by Pine Needles In My Salad
- Loaded Tex-Mex Chile con Queso by The Weekend Gourmet
- New England Style Stuffed Clams by Caroline’s Cooking
- Brandy Old Fashioned by Curious Cuisiniere
- Wine Pairing Recommendations For #SundaySupper Regional Specialties by ENOFYLZ Wine Blog
- Breakfast Empanada Casserole by Simply Healthy Family
- Pittsburgh Steak Salad by Seduction in the Kitchen
- Homemade Ranch Dressing by My Imperfect Kitchen
- Tupelo Honey Key Lime Vinaigrette by Family Around the Table
- Alabama White Barbecue Sauce by Cookin’ Mimi
- Delaware Crabs by Delaware Girl Eats
- JoJo Potatoes by A Mind Full Mom
- Long Beans with Coconut by Food Lust People Love
- Old Bay Cauli-Tots by Cupcakes & Kale Chips
- Southern Collard Greens by Magnolia Days
- Amish Chicken and Noodles by Palatable Pastime
- Boiled Lobster with Drawn Butter by Taste And See
- Bison Steaks with Cranberry Chimichurri by Tramplingrose
- California Beer Steamed Shrimp by Nosh My Way
- Avocado BLT Sandwich by Brunch-n-Bites
- Cali Inspired Fish Tacos by Sew You Think You Can Cook
- Cheesy Tex Mex Enchiladas by The TipToe Fairy
- Cola Marinated Steak Tips by Hardly a Goddess
- Corn and Bacon Chowder by Moore or Less Cooking
- Crab-Stuffed Artichokes with Spicy Aioli by Culinary Adventures with Camilla
- Deep Fried Pizza Roll by Grumpy’s Honeybunch
- Halal Cart-Style Chicken and Rice with White Sauce by The Texan New Yorker
- Copycat Hattie B’s Hot Chicken by Fantastical Sharing of Recipes
- Homemade Quebec Maple Baked Beans by She Loves Biscotti
- How to Make Vegetable Lumpia by Asian In America
- Italian Hot Dog by Simple and Savory
- Mom’s City Chicken by My Life Cookbook
- North Carolina BBQ with Cole Slaw and Hush Puppies by The Freshman Cook
- Philly Cheesesteak Calzones by Baking Sense
- Polish Boy Sandwich by Renee’s Kitchen Adventures
- Spicy Salmon for Tacos by Hey What’s for Dinner Mom?
- Tex-Mex Slowcooker Chicken and Beef Fajitas by Meal Planning Magic
- West Michigan Wet Burritos by Wholistic Woman
- Upside Down Angel Food Cupcakes by Cooking With Carlee
- Austrian Mohnnudeln (Poppy Seed Noodles) by The Bread She Bakes
- Butter Tarts – A Canadian Tradition by Red Cottage Chronicles
- Carob Cherry Crumb Bars by Pies and Plots
- Florida Key Lime Cream Pie by The Crumby Cupcake
- Fried Biscuits by Angels Home Sweet Homestead
- Gooey Butter Cake from Saint Louie! by Our Good Life
- Homemade Butterscotch Krimpets by The Redhead Baker
- San Jose Burnt Almond Cake by Eat, Drink and be Tracy
- Shoofly Pie by Cindy’s Recipes and Writings
- Spanish Bar Cake by Get the Good Stuff!
- Hoosier Sugar Cream Pie by That Skinny Chick Can Bake
Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement
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