Jojo Potatoes are wedges of thickly sliced potatoes coated in a special seasoning blend and then fried until crispy on the outside and tender on the inside. I have given this classic dish a healthy make-over and instead of deep-fried, these Jojo potatoes are oven-baked--but every bit as delicious!
Jojo potatoes are one of Northeast Ohio's specialties. It was a dish sold at every local deli and typically accompanied by fried chicken and served with a side of Spanish Rice. I grew up eating these seasoned potato wedges, and now that I live too far from my childhood home, it was time to recreate this dish at home.
Jojo potatoes are simply potato wedges coated in seasoned flour and then deep-fried. They are crisp on the outside and soft and creamy, in the center. And downright HEAVENLY!
It was a dish I was always excited to eat as a child and one I still crave 30 years later.
And thanks to this simple recipe, I can have one of my childhood favorites at home--and it is MUCH healthier than the classic!
After experimenting many times, I discovered the secret to replicating the deep-fried texture of Jojo potatoes WITHOUT all the excess fat that comes with frying.
How to Make Jojo Potatoes
The trick to this recipe is to cook the potatoes FIRST before cutting them into wedges and oven frying. This step allows the center of the potato to become creamy and super soft, just like deep-fried potato wedges.
You have two options to do this--either par-boil the potatoes or bake the potatoes. I prefer to use my recipe for Instant Pot Baked Potatoes to speed up the process of making Jojos at home.
Once the potatoes have been baked or boiled, allow cooling until able to handle them. And then cut the potatoes in half lengthwise and then each half into fourths--creating eight potato wedges per potato.
Then it is time to coat the potatoes with the seasoning blend that gives them the flavor reminiscent of Jojo potatoes.
Place flour and homemade seasoned salt into a gallon-size storage bag. Add the potatoes and toss to coat. Using a Ziploc bag makes it easy to toss the potatoes in the seasoned flour for an even coating--not to mention quick clean-up!
And I bet you are asking yourself, how is the flour going to stick to the potatoes without an egg wash? Because the potatoes have been parboiled, the coating is able to easily stick to the starch that the potatoes have developed from being cooked.
Remove the potatoes from the seasoning mixture, being sure to shake off excess flour. Spread evenly onto a greased baking sheet, being careful to not overcrowd the potatoes, so they can evenly brown.
Bake at 425 degrees F, flipping halfway. By baking the potato wedges at a high temperature, the outside of the potato is able to get crisp quickly, and since the potatoes have been parboiled the inside of the potato cooks up perfectly.
More Perfect Potato Recipes
Whether trying to replicate Jojo Potatoes at home, or just in search of a great family side dish, these Oven Fried Potato Wedges are a great recipe to try! Give them a try with Oven Baked Chicken Tenders--and if you are from Northeast Ohio, don't forget the Spanish Rice.
- 4 large russet potatoes scrubbed
- 2 tablespoons flour
- 1 tablespoon seasoned salt
- 3 teaspoons canola oil or nonstick spray*
- Place potatoes in a large pan and cover with cold water. Bring to a boil and boil for 10 minutes. Alternatively, bake the potatoes until fork tender.
- Once fork tender, remove potatoes from the water or oven and allow to cool slightly.
- 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.
- Grease a baking sheet with 1 teaspoon oil or spray with nonstick spray.
- Remove potatoes from seasoning mix, shaking/brushing off the excess flour--DO NOT SKIP THIS STEP or your potatoes will taste like flour!
- Spread out the potatoes onto the baking sheet. Toss with remaining oil or spray well with nonstick spray.
- Bake for 10 minutes, flip and bake for another 5-10 minutes, or until wedges are crisp and golden brown.
- Russet potatoes are best for potato wedges.
- I do NOT peel the potatoes first, you can if you like, but JoJo potatoes have the skin left on.
- This is one time I prefer using an oil mister or non-stick spray to grease the baking sheet and to lightly spray potatoes. However, you can toss with a bit of canola oil. Don't use olive oil, as the flavor will over-power the fries.
- In place of seasoned salt, you can use, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon paprika, and 1 teaspoon onion powder.
- If you find that your potatoes are dry and the breading will adhere, dip in beaten eggs or milk before breading.
This post was originally published in 2015 but was updated in 2020 with new pictures.
Quick question. I have a ninja pressure cooker? With the crisper function too. Thoughts on cooking time?
Hi Nicole! I would used the crisper lid and use like an air fryer. Cook at 400 degrees for 6 minutes, flip and cook for another 6-10 minutes.
My family doesn’t usually like jojo potatoes, as they are oily and soggy. This recipe is super: crispy and tasty!!
YAY! I love hearing you all enjoyed!
Kristen, when I read that you were from Northeast Ohio I knew the recipe for jojo’s would be the only one. Jojo potatoes and broasted chicken- mouth watering.
I love jojo’s !!! This is first time I’ve ever seen a recipe for them. I can’t wait to try it!! I moved from the south to Oregon as a teenager, it was my first time eating them, I fell in love.
They are becoming more widespread these days. I’m 61 now. It is funny how they are called different things in different places, but still good! Thanks
I haven't seen them on a menu since I was a child. I am so glad you found this recipe and I truly hope you enjoy!
I dont know what part of Oregon you moved to , but if you are in Portland check out Pizza Caboose in Tigard. They have really good jojo potatoes.
I was craving jo joes, so I looked for a recipe and found your website! WOW! These are amazing! My family and I now have another new favorite recipe! I added a little bit more seasoned salt than what you had on your recipe because I added another potato. I had to leave mine in the oven longer to make sure they were nice and crispy. Thanks for the recipe!! I look forward to making it again!
WAHOO!!! I am so glad this recipe helped to fulfill your caving Becky! I hope you find many more "favorites" to enjoy here!
I am making these to serve with a new tofu fish and chips recipe I found online. I am very excited to try these. I used your recipe to make the seasoning salt, and I am glad to have found a new recipe for potatoes.
I hope you enjoy! And I am so intrigued by the fish and chips with tofu--sounds delightful.
Never made jojo's & first time using our instapot (by pampered chef) before & everyone thought they were a hit, so thank you. My only suggestions the seasoning salt blend might need double the salt. And the link for the instapot baked potato instead pampered chef instapot chicken setting 12 minutes I would recommend 8. It came out fully cooked so we had 1/4 of them break off at the ends. So just underdone is best to get sexy wedges. And she's right you really do need the cooking spray, I did olive oil on a tinfoil covered cookie sheet. I would still use the olive oil but when flipping it needs a spritz over them to not stick on the 2nd side. Also when coating them with the flour/blend I would personally probably only use 1/2 the flour or rather double the seasoned salt ratio to come out less floury tasting. I will work on it. Overall they came out great! Thanks mindfull mom!!!
I am glad you enjoyed using this recipe Angie. Thank you for sharing.
Wanting only to know the ingredients for jojo's, I picked up some 'seasoned' tips along the way. It' nice to see a well written article.
I hope you enjoyed!
I didn't know everyone outside of northeast Ohio *didn't* call them JoJos! Love the idea of baking them!
LOL!! No one knew WHAT in the world I meant when I moved south 😉
I’m bama born n bread and we call them joejos
They're actually really popular in Montana and Washington (state). But they really are a bit different than just "wedges" or "potato wedges" as they have the flour in them.
I love hearing that CB! Isn't it so interesting to see how food varies around the country?
Sounds delicious... haven't made it yet but I will.
I hope you enjoy Mike
Hory shet these are sooo delicious
These are soooo good! I didn't know they had an actual name until I found this recipe and now JoJo potatoes are a family favorite!
WAHOO!!! I am so glad you enjoyed so much Britni!