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These JoJo potatoes come out crisp and golden with a big hit of flavor. They’re great beside grilled chicken, burgers, or just on their own. This dish puts a tasty spin on a classic comfort food you won't want to miss.
I whipped these up at a backyard cookout and they were an instant hit. The crispy crust plus the fresh herbs made everyone ask for more.
What You Need
- Russet Potatoes: great for frying since they’re starchy and firm—avoid ones with green spots.
- All-Purpose Flour: helps the coating stick and get crispy—make sure it’s fresh for best crunch.
- Cornstarch: teams with flour to make a super crisp shell—check that it’s not lumpy.
- Salt: basic but crucial for bringing out the flavors. Coarse sea salt adds nice texture if you have it.
- Fresh Ground Black Pepper: gives a subtle kick and aroma—fresher is always better.
- Granulated Garlic: mellow garlic flavor that smells great—keep it dry and cool for longer life.
- Dried Rosemary: adds a woodsy, piney scent—whole leaves pack more punch than pre-ground.
- Smoked Paprika: brings smoky depth and vibrant color—go for high quality if you can.
- Chili Powder: a bit of heat and complexity—make sure it’s fresh for full flavor.
- Coconut Oil for Frying: it handles high heat well and adds a gentle flavor. Use refined for better smoke point.
Step-by-Step How To
- Warm Up the Spices
- In a dry pan on low heat, gently toast the rosemary, smoked paprika, and chili powder for about a minute. This wakes up their flavors before mixing with everything else.
- Get the Potatoes Ready
- Give your russets a good scrub but keep the skins on—they help with that awesome crisp. Cut each into quarters, then slice those quarters in half so you end up with chunky wedges.
- Soak Them
- Pop the wedges in cold water and leave them there for 20 minutes. This pulls out extra starch so they crisp up better when fried.
- Mix Flour and Spices
- Put the flour, cornstarch, salt, black pepper, garlic, plus your toasted spices in a bowl or plastic bag. Shake or stir well so all the flavors spread out evenly.
- Coat the Potatoes
- Drain the potatoes but keep them a bit wet. Toss them in the flour mixture so every wedge gets covered. Let them sit with the coating on for 15 to 20 minutes—it helps it stick better. If wedges stick together, toss a little more flour on them.
- Heat the Oil
- Fill a sturdy frying pan with 3 to 4 inches of coconut oil and warm it between 350 and 375 degrees Fahrenheit. Staying in this range is key for perfect golden crispiness.
- Fry Them Up
- Slowly place the coated wedges into the hot oil in a single layer. Fry for 5 to 7 minutes on one side until they're that perfect golden brown, then flip and cook the other side just as long.
- Keep Them Warm
- Once fried, move the potatoes onto a paper towel-lined tray in a 200-degree oven. This keeps them warm and crisp while you finish the rest.
- Eat Right Away
- Serve the JoJo potatoes hot for the best crunch and flavor.
This version is a fun twist on the familiar JoJo potatoes from back home. I love adding rosemary since it gives a fresh, piney note that pairs perfectly with smoky paprika. Making these always brings back memories of cozy family dinners where they stole the spotlight on the side.
How to Keep Leftovers
Swap Ingredients
If you want, use Yukon Gold potatoes instead of russets for a creamier inside that still fries up crisp. Try tapioca starch or rice flour instead of cornstarch if you need gluten-free options. Coconut oil can be swapped for vegetable or peanut oil—just pick one with a high smoke point.
Serving Suggestions
Dip these in homemade ranch or something spicy like chipotle mayo. They go great with burgers, grilled meats, or a fresh salad for a well-rounded meal. Add a sprinkle of fresh parsley or some grated Parmesan for extra flavor punch.
This has become a go-to for comfy nights or parties, always delivering crispness and coziness you can count on. Enjoy making and eating these tasty potatoes!
Frequently Asked Cooking Questions
- → Which potatoes are best for JoJo style?
Russet potatoes work best because their starchiness makes the outside crispy and the inside fluffy when fried.
- → Why do I need to soak the potatoes first?
Soaking gets rid of extra starch, which helps make the fries crisp up better when cooked.
- → Can I pick a different oil for frying?
Oils that handle heat well like peanut, vegetable, or coconut oil are good choices to fry without burning and get even coloring.
- → How do I keep fries crispy after frying?
Put the cooked potatoes on paper towels in a warm oven to drain oil and keep them crunchy before you serve.
- → Is it okay to change the seasoning mix?
Definitely, you can adjust the herbs and spices like paprika, chili powder, and rosemary to whatever flavor you like.