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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!
Have an Air Fryer? Try my recipe for Air Fryer Potato Wedges which are similar to these Jojo potatoes.
What are Jojo Potatoes?
Jojo potatoes are 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!
I grew up eating these gems, as Jojo potatoes are one of Northeast Ohio's specialties dishes and were sold as a part of fried chicken dinner that came with fried chicken, Jojo potatoes, and Spanish Rice. It may sound like an odd combination but it was magical!
Now that I live too far from my childhood home, I needed to recreate this dish at home. And thanks to this simple recipe for Baked Seasoned Potato Wedges (and my recipes for Shake and Bake Chicken and Instant Pot Spanish Rice), I can have one of my childhood favorites at home--and it happens to be MUCH healthier than the classic!
How to Make Jojo Potatoes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Bake the Potatoes. 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, is to bake whole potatoes before slicing and seasoning the potatoes. This step allows the center of the potato to become creamy and super soft, just like deep-fried potato wedges. I typically opt to make extra Instant Pot Baked Potatoes earlier in the week and use leftovers to make Jojo potatoes.
- Cut into Wedges. Once the potatoes have been baked, allow them to cool to the touch. Once cool enough to handle, cut the potatoes in half lengthwise and then each half into fourths--creating eight potato wedges per potato.
- Season Potatoes. 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!
- Place seasoned potatoes on baking sheet. 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. 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.
Serving Suggestions
Whether trying to replicate Jojo Potatoes at home or just in search of a great family side dish, these Seasoned Potato Wedges are a great recipe to try! Give them a try with Oven Baked Chicken Tenders or Shake and Bake Chicken for a family favorite meal. And if you are from Northeast Ohio, don't forget the Instant Pot Spanish Rice!
More Perfect Potato Recipes
- Oven-Baked Fries
- Instant Pot Baked Potatoes
- Perfect Mashed Potatoes
- Mashed Potato Casserole
- Smashed Red Potatoes with Garlic Butter
- Air Fryer Potato Wedges
Jojo Potatoes
Ingredients
- 4 large russet potatoes, scrubbed
- 2 tablespoons flour
- 1 tablespoon seasoned salt
- 3 teaspoons canola oil, or nonstick spray*
Instructions
- 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℉ (220℃).
- 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.
Notes
- 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 not adhere, dip in beaten eggs or milk before breading.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2015 but was updated in 2020 with new pictures.
Very good love all your receipes
Thank you so much, Patricia!
These were great. A little floury tasting so maybe I overshot on the flour. I was surprised that so little could cover all the potatoes. Thanks, super easy and fluffy inside.
Hi Lee! I would recommend shaking off the flour before baking in the future to help prevent excess flour on the potatoes. Otherwise, I am so happy to hear you enjoyed 🙂
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.
The BEST!!!
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.