Jojos and potato wedges are both chunky, skin-on potato sides, and the names are sometimes used interchangeably. In many U.S. regions, though, jojos are seasoned wedges traditionally coated in flour or another crisping mixture and fried, while potato wedges are a broader category that may be baked, fried, or simply seasoned. This recipe makes oven-baked jojos and explains how to adjust them for classic wedges.
Ingredients
- 2 pounds russet potatoes, scrubbed and dried
- 2 tablespoons neutral oil, such as canola or vegetable oil
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper, optional
- 2 tablespoons finely grated Parmesan, optional
Instructions
- Heat the oven and prepare a pan. Set a rack in the middle of the oven and heat it to 425°F (220°C). Line a large, rimmed baking sheet with parchment for easier cleanup, or leave it unlined for slightly better browning. Use two pans if needed; crowded potatoes steam instead of crisping.
- Cut the potatoes. Slice each potato lengthwise into quarters, then cut each quarter lengthwise again to make eight wedges per potato. Aim for pieces of similar thickness so they cook evenly. Keep the skins on, and pat the cut surfaces dry if they look wet.
- Make the coating. In a large bowl, stir together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne, if using. Add the oil and mix until the flour is evenly moistened and looks like a loose, slightly clumpy coating.
- Coat the wedges. Add the potatoes to the bowl and toss thoroughly, rubbing the coating over all sides. The flour should cling in a thin layer, not form thick, dry patches. If the wedges are unusually wet or the mixture remains powdery, add oil 1 teaspoon at a time; avoid adding water.
- Arrange on the pan. Spread the wedges out in one layer with a little space between them. Place a cut side down against the pan when possible to encourage browning. Sprinkle with Parmesan now if you want a savory crust, keeping in mind it can brown quickly.
- Bake until tender and browned. Bake for 20 minutes, turn each wedge, then bake for another 15–25 minutes. Timing depends on wedge thickness and the oven, so start checking at 35 minutes. They are ready when the outsides are deeply golden and a knife slides easily into the thickest part. For a little extra color, broil for 1–2 minutes at the end, watching constantly.
- Season and serve. Taste one while hot and add a pinch of salt if needed. Let the wedges rest on the pan for about 2 minutes, then serve promptly for the crispest texture.
Tips
- Choose the right potato. Russets are starchy and bake up fluffy inside with crisp edges. Yukon Golds work too, but their waxier texture tends to be creamier and less fluffy.
- Give the wedges room. A crowded pan traps steam. Split the potatoes between two baking sheets, and rotate the pans between oven racks if baking them together.
- Adjust the coating to your preference. For a more traditional seasoned-wedge texture, keep the flour. For a simpler potato wedge, omit it and toss the potatoes with the oil and spices alone; they may be a little less crusty.
- Keep an eye on color. Oven temperatures and potato size vary. Use tenderness and browning rather than the clock alone, and watch closely if broiling or using Parmesan.
Serving Suggestions
Serve jojos hot with ketchup, ranch dressing, barbecue sauce, or a simple garlic-and-herb dip. They pair naturally with fried chicken, burgers, sandwiches, grilled sausages, or a crisp green salad. For a more filling plate, add coleslaw and a protein, and offer the dipping sauce on the side so the coating stays crisp.
Variations
For a spicier batch, increase the cayenne or add ½ teaspoon chili powder. For a smoky flavor, use smoked paprika; for a herby version, add 1 teaspoon dried oregano or Italian seasoning to the flour mixture. You can also replace the Parmesan with 1 tablespoon nutritional yeast for a savory, dairy-free option, or leave out the cheese entirely. To make the wedges gluten-free, omit the flour rather than substituting an untested thick coating; the outside will be less crisp but still flavorful.
Storage and Reheating
Refrigerate leftover jojos in a shallow, airtight container within 2 hours of cooking. Keep them at 40°F (4°C) or colder and use within 3–4 days. For the best texture, reheat in a single layer in a 400°F (205°C) oven or air fryer for about 5–10 minutes, turning once if needed, until hot and crisp. A microwave will warm them but make the coating soft. Do not leave cooked potatoes at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Discard leftovers that have been left out longer.
Frequently Asked Questions
Are jojos and potato wedges the same thing?
Not always. Both are usually thick, skin-on potato pieces, but “jojos” often refers to seasoned, crisp-coated wedges, commonly served with fried chicken in parts of the United States. “Potato wedges” is the broader name and can describe many seasonings and cooking methods.
Are jojos usually fried or baked?
They can be either. Many deli and takeout jojos are deep-fried, while this version is baked for a practical home method with less oil. Frying traditions and the exact coating vary by region and cook.
Do I need to soak the potatoes first?
No. Soaking cut potatoes in cold water can remove some surface starch, but it is optional for this recipe. If you do soak them, drain and dry them very thoroughly before adding oil and coating; wet potatoes are harder to brown.
Can I make these in an air fryer?
Yes. Arrange the coated wedges in a single layer in the basket, working in batches rather than piling them up. Cook at about 400°F (205°C) for 18–25 minutes, shaking or turning halfway through. Check for a tender center and golden exterior, since air fryers vary in power and basket size.
Why did my wedges turn out soggy?
The most common causes are overcrowding, wet potatoes, too little oven heat, or taking them off the pan before they have browned. Dry the wedges well, spread them out, preheat the oven fully, and bake until the edges are golden and the centers tender.
Can I prepare them ahead?
You can cut the potatoes a few hours ahead and keep them submerged in cold water in the refrigerator. Drain and dry them very thoroughly before coating and baking. For the crispest result, season and bake just before serving rather than storing coated raw wedges.