Oven Baked Jo Jo Potatoes

November 13, 2013
1 Ratings
  • Serves 4
Author Notes

Jo jo's are basically chicken fried potatoes, I ate a lot of them growing up, now I serve this healthier alternative to my family. All the delicious, less of the fat, and totally affordable, they really high light the nuances of the russet potato. —Alexandra V. Jones

What You'll Need
  • 2 pounds russet potato, scrubbed and cut into quarters. I used those smaller one that you get in the 5lbs bags. If you are using #1 large bakers I would probably half then quarter each half, for the right crunch, and cooking time.
  • 1/4 cup flour
  • 1/4 cup cornstarch, use all cornstarch and omit flour if you want them gluten free.
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon fresh flat leaf parsley
  • 2 tablespoons olive oil
  • 2 tablespoons canola oil
  • pinch cayenne pepper
  1. Pre heat your oven to 375, in a large bowl toss your potatoes with the oil.
  2. Combine dry ingredients and pour into potatoes, toss well making sure all potatoes are coated.
  3. Place potatoes on baking sheet rubbed with oil or sprayed with cooking spray and bake 40 – 45 minutes, turning half way through. Serve with dip of choice or au natural! These are great for pot lucks, BBQ’s, or just dinner on a week night. Also really fun to get kids involved in this recipe! I topped mine with a little fresh dill that I had…mainly for food styling purposes, but if you have it, use it, but totally optional!

See what other Food52ers are saying.

  • Joseph Narducci
    Joseph Narducci
  • Mark Carlson
    Mark Carlson
  • TeraLie E Clevenger
    TeraLie E Clevenger
  • Alexandra V. Jones
    Alexandra V. Jones
Chef de cuisine @Shelburne hotel Seaview, WA

6 Reviews

Joseph N. May 6, 2021
Sorry but this recipe was a fail it needs an egg wash or something it tasted of raw flower and very gritty no crunch had to toss them
Mark C. June 7, 2020
This recipe doesn’t work. It’s powdery uncooked flour coating potatoes. I’m glad we had to throw away spuds. instead of an expensive protein.

Take this one off the site, Food52 editors.
TeraLie E. November 20, 2017
Super powdery. Fail for me
Tara C. May 17, 2016
Sorry but this was a fail for me. Was hoping for a crispy outside & left them in a little extra but they never did crisp up. Maybe at a higher temp? They were actually kinda powdery still & not very flavorful at all, we dipped them in ketchup to make them edible
Alexandra V. February 17, 2014
Thanks for trying it Bruce! Thyme would be awesome in this, I sure appreciate the kind words, thanks for letting me know it worked out for you.
Bruce February 16, 2014
Great recipe. I baked them today. The only change I made was adding some thyme to the seasoning. I had to share this winner!