Posted June 17, 2013
I have some pretty fond memories of Jo Jos. Way back when Ryan and I were first dating, he would come over to my mom’s house on lazy summer days and we would walk ourselves all the way to the grocery store hand in hand the whole way. Once we got there we would buy ourselves some chicken tenders and jo jos, with extra ranch of course. And to wash it all down we’d buy some Whipple Snapple’s do you remember those? I think they fall in line with other drink creations like Orbitz and Squeeze-its. But 90s novelty drinks aside, these outings were our thing. Now that we’re married, chicken tenders and jo jo’s is still one of our favorite meals except we make it at home and we opt for beer.
I’m sure that those jo jo’s that we ate all those years ago were fried. Maybe even double fried. But I think I like them baked. In fact, to be completely honest, I think I like them better baked. They are brushed with olive oil and melted butter then tossed in seasoned flour and baked until browned. They are slightly crispy on the outside and full of soft fluffy potato on the inside.
Jo Jo Potatoes Recipe
Perfectly seasoned, crispy on the outside, fluffy on the inside and full of memories.
- non-stick spray
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- 3 russet potatoes, peeled and cut into 6 - 8 wedges each
- 1 teaspoon seasoning salt
- 2 tablespoons all purpose flour
- 1/4 teaspoon cayenne pepper
- Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray, set aside.
- Mix butter and olive oil in a bowl. Brush mixture onto the potatoes.
- Combine seasoning salt, flour and cayenne pepper in a resealable plastic bag. Add potatoes to bag and shake to coat.
- Bake on prepared cookie sheet for 20 minutes. Turn and bake for 10 more minutes.
- Turn on the broiler and broil for 5 - 7 more minutes or until browned.
- Serve hot.
Enjoy and don't forget the ranch!