Jojo Potatoes

Name: Jojo Potatoes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 servings
Cuisine: North America, Pacific Northwest
Ingredients: 4 large baking potatoes, peeled and cut into 1/2-inch wedges; 3/4 cup all-purpose flour; 1/4 cup cornstarch; 1 tablespoon granulated garlic; 1 tablespoon onion powder; 2 teaspoons smoked paprika; Oil for deep-fat frying; Optional: ketchup or condiment of choice

Total Time Prep: 20 min. + cooling Cook: 5 min./batch

Yield 8 servings

Test Kitchen Approved

Jojo potatoes are coated in a savory blend of spices, then deep-fried until crispy on the outside and fluffy on the inside.

Ingredients

4 large baking potatoes, peeled and cut into 1/2-inch wedges
3/4 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon granulated garlic
1 tablespoon onion powder
2 teaspoons smoked paprika
Oil for deep-fat frying
Optional: ketchup or condiment of choice

Directions

Place potatoes in a Dutch oven or stockpot and cover with water. Bring to a boil over medium-high heat; cook until tender, 10 to 12 minutes. Drain potatoes; let cool for 10 minutes on paper towels.
In an electric skillet or deep-fat fryer, heat oil to 375°F. Meanwhile, in a shallow bowl, combine the flour, cornstarch, garlic, onion powder and paprika.
Place cooled potatoes in flour mixture and turn to coat. Fry potatoes in batches until golden brown, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Serve immediately with ketchup or condiment of choice.

Nutrition Facts

1 serving: 191 calories, 3g fat (0 saturated fat), 0 cholesterol, 12mg sodium, 38g carbohydrate (2g sugars, 4g fiber), 4g protein.

A true jojo is "broasted" (AKA pressure-fried), but most of us don't have a pressure fryer at home! I figured out how to cook the potatoes in two stages to get the same crispy-on-the-outside, fluffy-on-the-inside result. —Lindsay Mattison, Beaverton, Oregon

Recipe Creator