Potato wedges, or Jo Jo Potatoes as I like to call them, are perfectly seasoned and baked until golden. Crispy on the outside and fluffy on the inside. They will be a hit with your whole family.
It’s no secret that I love potatoes. Roasted Red Potatoes, Homemade Mashed Potatoes, and of course fries. I’ll eat them anyway you give them to me, and when they have a special place in my heart that’s even better.
Call them potato wedges or jo jo potatoes, these fluffy seasoned potatoes are a favorite around here.
I have some pretty fond memories of jojos . 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 jojos, with extra ranch of course. These outings were our thing.
Now that we’re married, chicken tenders and jojos is still one of our favorite meals, except now we make it at home.
After doing a bit of research the, it seems as if there is no real rhyme or reason to why these fluffy potato wedges are called jojos. The name seems to originate in the Pacific Northwest. I grew up here, with jojos always on the menu so it seemed weird to think that they aren’t called that everywhere.
But whatever you call then, these seasoned potato wedges are the perfect side dish for all the things.
Most jojos that you will come across are fried, but these potato wedges are baked.
To be more precise, they are brushed with olive oil and melted butter, tossed in seasoned flour and then baked to perfection. They are slightly crispy on the outside and full of soft fluffy potato on the inside.
It is important to get the potato wedges the same size. This is because you want them to bake at the same time. If they are all different sizes, they will cook differently.
To get the perfect potato wedges, first cut the potatoes in half lengthwise. Then cut those halves into thirds. This will give you six wedges per potato.
For this recipe, you’ll want to bake the potato wedges at 400 degrees. To get them extra crispy, I like to turn on the broiler for the last few minutes.
As mentioned before, chicken tenders are always a favorite. But you can basically serve these with anything that you’d serve french fries with. Burgers, Italian Beef Sandwiches as well as good ol’ fashioned fried chicken.
Note: This recipe was originally posted in 2010. Updated with new photos in 2019.
Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray, set aside.
Mix butter and avocado in a bowl. Brush mixture onto the potatoes.
Combine flour, seasoned salt, paprika 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.
Nutrition facts not guaranteed.
Calories: 237 , Total Fat: 7g , Saturated Fat: 3.9g , Cholesterol: 15mg , Sodium: 814mg , Carbohydrates: 40.2g , Fiber: 5.9g , Sugar: 2.6g , Protein: 4.6g