Oven Roasted JoJo Potatoes

You remember JoJo potatoes, right? Thick sliced potato wedges, seasoned, dredged in flour and deep-fried. Yeah, those JoJo potatoes.

I have recently re-acquainted myself with JoJo potatoes; not because I have a weird craving for them, but because they are displayed in my local Safeway Market in the cutest red and white checked pouches. They remind me of the snack bar food at the drive-in movie when I was a teenager. Always on the look-out for cool food photograph props, I knew I had to have a couple of these pouches. On my last two visits to the store I ordered a serving of JoJo potatoes, just for the cool red and white checked pouch.

What really surprised me was how good the JoJo potatoes tasted. I decided to try to replicate them for my Super Bowl Party for two this afternoon. Laziness and a lack of canola oil prompted me to bake them instead of frying. They were really good, just as crispy and crunchy as I imagine they would be had they been fried. And, just look at the cute red and white checked pouches!

If you haven't tried JoJo potatoes or are too young to even know what a drive-in movie is, you simply must try these. The heat can be adjusted according to taste. If you don't have chili oil, add a little cayenne pepper to the flour.

JoJo Potatoes

Just like the potatoes you see in the cooked foods at the deli counter in the market but for two people! Big wedges of russet potatoes, baked until creamy on the inside and crispy on the outside.

Prep Time: 12 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 27 minutes minutes

Course: Side Dish

Cuisine: American

Keyword: baked, JoJO, potatoes

Budget: Cheap

Calories: 228kcal

Servings: 2

0.51x2x3x

Equipment

• Baking sheet

Ingredients

• 1 large russet potato
• 2 teaspoons olive oil
• ½ tablespoon hot chili oil
• 1 tablespoons melted butter
• ½ teaspoon Crazy Mixed Up Salt or seasoned salt
• 2 tablespoons all-purpose flour

Instructions

• Preheat oven to 400 degrees.
• Wash and scrub the potato and cut into eight large wedges. Add the salt to the flour in a big bowl, mix well and set aside.
• Mix the oil, butter and chili oil in a small bowl and pour onto a baking pan. Toss the potatoes wedges in the oil butter mixture until coated. Remove the potatoes from the baking sheet.
• Leave the extra butter/oil on the pan to prevent the potatoes from sticking when baked. Toss the wedges in the flour mixture until very lightly coated.
• Lay the wedges back on the baking pan in a single layer. Bake the potatoes in a 400 degree oven under cooked through and lightly golden brown.
• You can flip them once during cooking if desired but you might not get those crunchy little bubbles from the flour. I did not flip mine. Serve piping hot with ranch dressing for dipping.

Nutrition

Calories: 228kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 637mg | Potassium: 454mg | Fiber: 2g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg

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