Jo Jo Potatoes

 Jo Jo Potatoes perfectly seasoned, baked until golden, crispy on the outside and fluffy on the inside. They will be a hit with your whole family. 

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 the 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.

Of course every good jo jo needs to be dipped in something. Of course ketchup is always an option but here at our home, the winners are usually ranch or the honey mustard that I use in this recipe. The dip choice is up to you but either way, Jo Jo Potatoes are going to be a huge hit with your whole family!

Jo Jo Potatoes Recipe

Serves 4 Prep Time: Cook Time:


  • 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!

  • Oh i love potato dishes like this! They look so crispy and yummy!

  • Never heard of Jo Jo’s or Whipple Snapples, but your version of the Jo Jo’s looks good. I’m such a sucker for potato dishes.

  • Aly

    We call them Western Fries where I am. :)

  • The key here is to perfectly cut the potatoes into wedges. I do not know if I am that talented. Ha.

  • Jasmine

    Where I grew up (Portland, OR) we called them Jo Jo’s, too. Thanks for the walk down memory lane.

  • Julie

    When my son was young, we lived in Seattle, and we have fond memories of jo jos from the grocery store. My son and I are the only folks I know of in Texas that long for something called “jo jos”! Thanks for validating our memory and providing a wonderful flavor memory. I’m going to make a batch of these for my son tonight!

  • Aww that’s cute. It’s great that you guys still eat them, and that you’ve found a healthier way to enjoy =).

    ~Kurious Kitteh

  • I can’t wait to try these! Thanks for posting the recipe!

  • cant wait to make these. they look awesome.

  • Patricia

    You can use Shake n’ Bake (chicken) for the coating also.

  • CP

    Looks great, sounds easy, I can’t wait to try it.

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  • I tried these for dinner tonite. They turned out pretty good, although I think I got too much flour on them. Definitly a great, healthy recipe though!

    Thank You!

  • Sue

    I’ve never heard of Jo Jo’s, but our “What-a-Burger” sells something very similar simply called “breaded fries.” I love them!

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