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
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Ingredients
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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.
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1/4 cup
flour
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1/4 cup
cornstarch, use all cornstarch and omit flour if you want them gluten free.
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1 tablespoon
smoked paprika
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1 teaspoon
salt
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1 teaspoon
black pepper
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2
cloves garlic, minced
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1 tablespoon
fresh flat leaf parsley
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2 tablespoons
olive oil
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2 tablespoons
canola oil
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pinch
cayenne pepper
Directions
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Pre heat your oven to 375, in a large bowl toss your potatoes with the oil.
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Combine dry ingredients and pour into potatoes, toss well making sure all potatoes are coated.
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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!
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