Jo Jo Potatoes Recipe

Russet potatoes: These are large, starchy potatoes that are perfect for baking and achieving a crispy texture.

Olive oil: This oil helps to coat the potatoes and allows the seasonings to stick while also aiding in the crisping process.

Garlic powder: Adds a savory, aromatic flavor to the potatoes.

Onion powder: Enhances the overall taste with a subtle onion flavor.

Paprika: Provides a mild, smoky flavor and a beautiful color to the wedges.

Salt: Essential for bringing out the flavors of the other ingredients.

Black pepper: Adds a touch of heat and depth to the seasoning mix.

For extra crispiness, soak the potato wedges in cold water for at least 30 minutes before seasoning. This helps to remove excess starch, allowing the potatoes to achieve a better crunch when baked. Make sure to pat them dry thoroughly with a kitchen towel before tossing them in the olive oil and spices.

• russet potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and are slightly sweeter, but they still provide a similar texture when baked.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic garlic flavor.

• onion powder - Substitute with dried minced onion: Dried minced onion offers a similar flavor and texture, though it may be slightly more potent.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the overall flavor.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor, but it works similarly in seasoning.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable, but it still adds a peppery kick.

• Allow the Jo Jo Potatoes to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.

• Transfer the cooled potato wedges into an airtight container or a resealable plastic bag. If you’re using a container, line it with a paper towel to absorb any excess moisture.

• Store the container or bag in the refrigerator. The potatoes will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the potato wedges. Place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the wedges to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.

• To reheat refrigerated Jo Jo Potatoes, preheat your oven to 375°F (190°C). Arrange the wedges on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• For frozen wedges, preheat the oven to 400°F (200°C). Bake the wedges directly from the freezer for 20-25 minutes, turning halfway through, until they are hot and crispy.

• Avoid microwaving the potato wedges as it can make them soggy. The oven method ensures they retain their crispiness.

• If you have an air fryer, it’s a great tool for reheating. Preheat the air fryer to 375°F (190°C) and cook the wedges for 5-7 minutes, shaking the basket halfway through, until they are crispy and heated through.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the leftover potato wedges on a baking sheet in a single layer.
  3. Cover them loosely with aluminum foil to prevent them from drying out.
  4. Bake for 10-15 minutes, removing the foil halfway through to allow them to crisp up.
  5. Check for desired crispiness and serve hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the potato wedges in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
  4. Check for crispiness and serve immediately.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the potato wedges in the skillet in a single layer.
  4. Cook for 5-7 minutes, turning occasionally until they are heated through and crispy.
  5. Serve hot and enjoy.

• Microwave Method:

  1. Place the potato wedges on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through.
  4. If needed, continue microwaving in 30-second intervals until heated through.
  5. Note: This method may not retain the original crispiness but is quick and convenient.

• Oven: The primary appliance used to bake the potato wedges at the specified temperature of 400°F (200°C).

• Large mixing bowl: Used to toss the potato wedges with olive oil and seasonings to ensure they are evenly coated.

• Baking sheet: A flat, rectangular metal pan on which the seasoned potato wedges are arranged in a single layer for baking.

• Knife: Essential for cutting the russet potatoes into wedges.

• Cutting board: Provides a stable surface for safely cutting the potatoes into wedges.

• Measuring spoons: Used to measure out the olive oil, garlic powder, onion powder, paprika, salt, and black pepper accurately.

• Spatula: Handy for turning the potato wedges halfway through the baking process to ensure even cooking.

• Cooling rack: Allows the baked potato wedges to cool slightly before serving, ensuring they remain crispy.

Preheat while prepping: Start preheating your oven as you cut and season the potatoes to save time.

Use a large bowl: Toss the potato wedges in a large bowl to ensure even coating and quicker cleanup.

Line your baking sheet: Use parchment paper or a silicone baking mat to reduce sticking and make cleanup faster.

Cut evenly: Ensure potato wedges are cut to similar sizes for even cooking.

Batch cooking: Double the recipe and freeze half for a quick reheat later.