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I have to tell you, I’m a little obsessed with Jojo potatoes these days. There’s something about thick, golden, seasoned potato wedges—crunchy on the outside, impossibly fluffy on the inside—that takes me right back to Sunday suppers at my grandma’s house. Hers always showed up alongside roast chicken or pork chops, still steaming from the oven (plus plenty of ketchup, much to her horror). This recipe for Jojo potatoes is pure comfort food, just like the classic from your favorite roadside diner or local market, but with a homemade twist that makes them even better. Crispy potatoes for dinner? Yes, please. I dare you not to eat them straight from the baking sheet.
Why You’ll Love This
- Big, bold potato flavor with a craveable crunch
- Perfect for Sunday supper, backyard BBQs, or late-night snacks
- Easy, no-fry recipe—baked for less mess (and guilt!)
- Simple, pantry-staple ingredients—no fancy equipment required
- Seriously satisfying as a side dish (or, honestly, as the whole meal)
- Customize with your favorite seasonings
Ingredient Notes
Russet potatoes: These are classic for Jojo potatoes because they crisp up beautifully and give that fluffy inside. Yukon Golds will work in a pinch—they’ll be a little creamier, and honestly, I wouldn’t turn them down.
Buttermilk: This is my little trick for that old-school flavor and extra tenderness. No buttermilk? Mix regular milk with a splash of lemon juice or vinegar and let it sit for 10 minutes. Or skip it and just use water if you’re in a pinch (they’ll still be great!).
Flour: A light coating helps the seasonings stick and adds crunch.
Seasonings: I love paprika, garlic powder, onion powder, salt, and pepper. Go with smoked paprika for a BBQ vibe, or try a sprinkle of cayenne if you like a little heat (my husband claims “they’re not spicy ENOUGH!” every time).
Oil: Use whatever you normally use for roasting. Vegetable oil is traditional, but avocado or olive oil works too.
Optional: A little shredded parmesan or fresh herbs at the end for a fancy finish, but totally not required.
How to Make Jojo Potatoes (Step by Step!)
First things first—preheat that oven nice and hot to 425°F (makes all the difference). Line a big baking sheet with parchment or foil for easier cleanup (I can’t handle scrubbing stuck-on potatoes, y’all).
Wash and dry your potatoes. I leave the peel on for texture and rustic appeal (plus, let’s be honest, I don’t always have time to peel). Cut each potato in half lengthwise, then half again, and once more until you have thick wedges (about 6-8 per potato, depending on size).
Grab a nice big bowl. Whisk together buttermilk (or your DIY substitute), a little oil, paprika, garlic powder, onion powder, salt, and pepper. Toss in the potato wedges and give them a good stir. Let them soak for at least 15 minutes—this step is what makes the insides extra fluffy and full of flavor. (Honestly, if you have longer, 30-60 minutes is even better. But hey, sometimes hunger wins!)
While the potatoes are hanging out, mix flour with another sprinkle of your seasonings in a shallow dish. Dredge each wedge in the flour mixture, gently pressing so you get a nice light coating. Don’t go overboard—cakey potatoes are not what we want here!
Lay the wedges out on your baking sheet, leaving space so they can crisp up instead of steaming each other. Drizzle or spray a little extra oil on top. Into the oven they go!
Bake for about 30–35 minutes, flipping the potatoes halfway through. They should be gorgeously golden and crispy all over. (Sneak one to “test”—quality control, right?) If you want them even crispier, turn on the broiler for the last 2–3 minutes and watch closely so they don’t burn. Some of my best batches got just a teensy bit singed, and honestly, they were divine.
As soon as they come out, hit them with a little flaky salt or Parmesan if you’re feeling fancy. Let them cool just enough so you don’t burn your tongue—good luck waiting!
Easy Flavor Variations
Spicy Cajun Jojos: Toss in a little Cajun seasoning (I get a little heavy-handed, not gonna lie).
Lemon-Herb: Add dried Italian herbs and a sprinkle of lemon zest before baking for a bright, zingy side dish.
Cheesy Ranch: Mix a packet of ranch seasoning into your flour, and toss the hot jojos with shredded cheddar.
BBQ Style: Use smoked paprika, a hint of brown sugar, and garlic salt for a backyard vibe—even on a rainy day.
You can also go wild and top them with green onions, crumbled bacon, or your favorite dipping sauce. My family does ketchup, but I personally love a little honey-mustard or homemade ranch. Don’t be afraid to try whatever sounds good to you!
Storage and Reheating Tips
If you actually have leftovers (rare, but miracles do happen), let the jojos cool completely before stashing them in an airtight container in the fridge. They keep well for 3–4 days.
For reheating, I highly recommend popping them on a baking sheet in a 400°F oven for about 10 minutes—gets them crispy again without drying out. You can use the microwave in a pinch, but honestly, they’ll lose some magic. My son says reheated jojos taste even better after a midnight fridge raid, but I’ll let you be the judge.
Oh, and these freeze surprisingly well, too! Lay them out on a baking sheet to freeze solid, then toss into a zip-top bag. Reheat straight from the freezer in a hot oven and enjoy a “made from scratch” side anytime.
Let’s Make Sunday Supper Extra Cozy
So that’s my favorite way to make Jojo potatoes—crunchy, flavorful, and just the thing for a cozy Sunday supper. Serve them up as a side dish with roast chicken, burgers, or, honestly, just heap them onto a plate and dig in. I’d love to know how you make them your own—what seasonings do you use, and do you have any good dipping secrets? Drop me a comment or question below! Comfort food is always best when shared, don’t you think?
Jojo Potatoes
Ingredients
- Russet potatoes peeled and cut into wedges
- 1/2 cup Buttermilk
- 1/3 cup Oil
- 1/2 cup Flour
- Seasonings (paprika, garlic powder, onion powder, salt, pepper)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cut the potatoes into wedges and soak in buttermilk and seasonings for 15 minutes.
- Dredge the soaked potatoes in seasoned flour and place on the prepared baking sheet.
- Bake for 30-35 minutes, flipping halfway through until golden and crispy.
- Sprinkle with salt or Parmesan and enjoy hot from the oven.
