Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Jojo Potatoes
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- Level: Intermediate
- Total: 1 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 530
- Total Fat
- 36 g
- Saturated Fat
- 3 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 3 mg
- Sodium
- 584 mg
These crispy spuds were reportedly created in the 1960s when a potato was thrown into a Broaster—a pressure cooker–meets-fryer that is typically used for chicken. The result was a crunchy-yet-fluffy tater that’s now sold all over Oregon. To get the same result without a special gadget, parboil the potatoes, then batter and fry them.
- Level: Intermediate
- Total: 1 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 530
- Total Fat
- 36 g
- Saturated Fat
- 3 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 3 mg
- Sodium
- 584 mg
Ingredients
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Directions
- Slice the potatoes lengthwise into 3/4-inch-thick wedges. Place in a large pot and cover with cold water by 1 inch; add 1/4 cup salt. Bring to a boil, then reduce to a simmer and cook until just tender, about 5 minutes. Drain well and spread on a paper towel–lined baking sheet to cool to room temperature, 10 to 12 minutes.
- Meanwhile, fill a large pot or Dutch oven a little less than halfway with vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack on a rimmed baking sheet and set aside.
- Whisk the buttermilk, hot sauce, mustard and 1/2 teaspoon pepper in a medium bowl. In a separate bowl, whisk the flour, cornstarch, seasoned salt, paprika, garlic powder, onion powder and 1 teaspoon pepper. Drizzle in 1/3 cup of the buttermilk mixture and whisk to form small shaggy clumps.
- Working in batches, dip the potato wedges into the buttermilk mixture, letting the excess drip off, then dredge in the flour mixture, pressing with your hands to thoroughly coat. Arrange the coated wedges on a large plate or baking sheet.
- Fry the potato wedges in batches (about 6 at a time) until deep golden brown and crispy, 3 to 5 minutes, adjusting the heat as needed to keep the oil temperature between 325 degrees F and 350 degrees F. Remove with a slotted spoon and drain on the rack. Sprinkle lightly with salt. Return the oil to 350 degrees F between batches. Serve the potato wedges with ketchup or ranch dressing.
