Jo Jo Potatoes with Homemade Ranch Dipping Sauce

Show of hands, who remembers Jo Jo Potatoes? Who knows what Jo Jo’s even are?

Don’t feel bad if you don’t! You might feel bad about something that you’ve missed out on your whole life, though!

Because these babies are GOOD. Us kids of the ’60s and ’70s remember them well!

Getting to go to the store on a Saturday afternoon was a special treat whether either getting to sit in the front seat, (or hanging off the back if it was your turn last week to ride up front), of a wobbly-wheeled shopping cart….

….and seeing the deli section of your local grocery store just a few more aisles up…

….already smelling the warm, mouthwatering aromas wafting towards you…

….your mind scrambling to quickly try and remember if you’d gotten in any trouble earlier that day that might prevent Grandma from slowing down the cart, stopping, and getting us all a piping hot basket of those glorious potato wedges!

The anticipation as a child was pure torture!

And as an adult, the torture, well, doesn’t end.

Smelling these old-fashioned Jo Jo Potatoes cooking, is just as torturous as it ever was.

Tender on the inside, crispy on the outside, with a glorious coating of golden browned breading fried to absolute perfection…such a wonderful treat!

Why You’ll Love This Recipe

If you’re a fan of crispy, golden-brown delights, then Jo Jo Potatoes are right up your alley. They’re nostalgic, delicious, and pair perfectly with a tangy homemade ranch sauce that elevates the experience. Plus, they’re versatile enough to serve as a snack or alongside your favorite meal!

Kitchen Equipment You’ll Need

• Large deep frying pan
• Baking sheet
• Brown paper lunch sack (doubled)
• Tongs
• Mixing bowl
• Whisk

Ingredients

• 3 medium-sized russet potatoes (4 if small), rinsed and dried, unpeeled, sliced into 3/4 -1″ wide wedges
• 1 beaten egg
• Oil for frying (canola, peanut, or vegetable oil)

Seasoned Flour:

• 1 cup flour
• 1 Tbl. regular table salt
• 2 tsp. garlic powder
• 1 tsp. celery salt
• 1 tsp. onion powder
• 1 tsp. paprika
• 1/2 tsp. regular black pepper
• 1/2 tsp. Cajun seasoning such as Slap Ya Mama
• 1/8 tsp. ground rosemary

Ranch Sauce:

• 1 cup sour cream
• 1 clove fresh garlic, finely minced
• 1 Tbl. finely chopped fresh parsley
• 1/2 Tbl. finely snipped fresh chives
• 1/4 tsp. kosher salt, or to taste
• 1/4 tsp. coarse ground black pepper, or to taste

Instructions

• Make the Ranch Dipping Sauce first by stirring sour cream, garlic, parsley, and chives together in a medium bowl. Season with a little kosher salt and lots of coarse ground black pepper to taste. Cover and chill until needed. (*Adjust amounts to your own taste.)
• In a doubled brown paper lunch sack, add all dry seasoning ingredients. In a shallow bowl, whisk the egg well.
• In a large deep frying pan, heat 3/4″ – 1″ of oil over medium heat.
• Slice potatoes into wedges. Drop, one at a time, into the flour mixture, twist the top of the bag closed, and shake to coat well on all sides. Then coat all sides in beaten egg letting excess drip off, then drop back into the flour mixture, shaking closed the bag again until very well coated on all sides. Place onto a baking sheet.
• When the oil is hot and shimmering, carefully place potatoes, 1 – 1 1/2 cut-up potatoes at a time skin side down into the hot oil. Place on the lid and fry for 5 minutes. Remove the lid, with tongs turn potatoes on their sides, and fry for 5 more minutes until golden browned. Remove with tongs to a rack placed over a baking sheet. (*I cooked 3 cut-up potatoes in two batches).
• Serve with Homemade Ranch Dipping Sauce. (*Can also be served with other optional dippers if Ranch is not preferred). These potatoes can be served as an appetizer, and are also typically served with fried chicken, coleslaw, and baked beans for a whole meal.

Tips for Success

• Ensure your oil is hot enough before frying by testing with a small piece of potato; it should sizzle immediately.
• Don’t overcrowd the pan to maintain the oil temperature for crispy potatoes.
• Adjust seasoning in the ranch sauce to match your personal preference.

Additional Tips or Variations

Try adding a pinch of cayenne pepper to the flour mixture for a spicy kick. For a healthier version, bake the potato wedges in the oven at 400°F until crispy.

Nutritional Highlights (Per Serving)

• Calories: 250
• Fat: 12g
• Carbohydrates: 30g
• Protein: 5g

Frequently Asked Questions (FAQ)

• Can I use sweet potatoes instead of russet potatoes? Yes, sweet potatoes can be a delicious alternative, offering a slightly sweeter taste.
• What other dips can I serve with Jo Jo Potatoes? These potatoes pair well with ketchup, barbecue sauce, or even a spicy aioli.
• Can I make these ahead of time? They are best served fresh, but you can prepare the seasoned flour and slice the potatoes in advance.

In conclusion, Jo Jo Potatoes with Homemade Ranch Dipping Sauce is a delightful way to enjoy a nostalgic treat. I invite you to try this recipe and share your experience with friends and family. Let me know how it turns out for you!