• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Appetizer Recipes

    Jo Jo Potatoes

    Published: Jun 14, 2021 by Richa 32 Comments

    Jump to Recipe   Print Recipe

    My Homemade Jo Jo Potatoes are crisp on the outside and fluffy on the inside and they’re sure to become your new favorite side dish or game day snack! They can be baked or pan-fried.

    overhead shot of jo jo potatoes on a white plate with a side dish with ranch dip

    Who’s obsessed with Jo Jo potatoes? What potatoes? Don’t feel bad if you don’t know what I’m talking about here! Just know that if you love potato wedges and fries, these babies are something that you’ve missed out on your whole life!  Jo jo Potatoes – these are seriously GOOD. Tender on the inside, crispy on the outside, with a glorious coating of golden browned breading, baked or pan-fried to absolute potato perfection!

    Jo Jo Potatoes served on a white platter with a side dish of vegan ranch

    What are Jo JO Potatoes?

    Jo Jo Potatoes are potatoes wedges that are (sometimes) preboiled, then coated in seasoned flour and a batter and fried to crispy, golden-brown perfection. The outsides are nice and crisp, the insides are fluffy like a perfectly baked potato.

    These upgraded potato wedges make a wonderful side dish, TV snack, or a shared appetizer, and are typically served with lots of different sauces and condiments like plain or seasoned sour cream, ketchup,  or barbecue sauce! Also so good with  Ranch  Dressing or any vegan Ranch Dip. I’ll list my favorite dips for this vegan version in a second.

    You might find these special potato wedges as a gas station snack but they can also be part of any diner breadbasket of the midwest, upper midwest, and Pacific Northwest.

    What is the difference between JoJo and potato wedges?

    A true Jojo potato is a potato cut into eight segments, breaded with flour and batter – like fried chicken, and cooked in a pressure fryer. Well, I don’t have a pressure fryer and I bet you don’t either but that’s ok! You can either bake these in the oven or pan-fry them! Also, a true jo jo is served with ranch.  In the tips section, I list my favorite vegan dips for these.

    vegan homemade baked jo jo potatoes served with a dip on a white platter

    MORE FRIES AND SNACKS FROM THE BLOG

    • firecracker Tofu wings 
    • Baked Sweet Potato Fries with vegan Chipotle Ranch
    • Baked Garlic Fries with Garlic Tahini Sauce. 
    • Nashville Cauliflower 
    • Spicy Pepper Crisp Cauliflower bites with celery ranch
    • Mango Sriracha Cauliflower Bites

    Recipe Card

    overhead shot of jo jo potatoes served on a white plate with a dip
    Print Recipe
    5 from 8 votes

    Jo Jo Potatoes (Vegan)

    My Homemade Jo Jo Potato Wedges are crisp on the outside and fluffy on the inside and they’re sure to become your new favorite side dish or game day snack!
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Total Time35 minutes mins
    Course: Appetizer, Snack
    Cuisine: American
    Keyword: baked potatoes, jojo potatoes
    Servings: 4
    Calories: 158kcal
    Author: Vegan Richa

    Ingredients

    • 2 Russet Potatoes

    For the batter

    • 1/3 cup of flour , use rice flour for Glutenfree
    • 1 tablespoon rice flour or fine cornmeal
    • 3/4 teaspoon salt
    • 1 teaspoon paprika
    • 1 tsp of garlic powder
    • ½ tsp of onion powder
    • ½ tsp of black pepper
    • ¼ tsp celery seed
    • ¼ tsp cayenne pepper
    • ¼ tsp baking powder
    • ½ cup Non-Dairy Milk
    • 2 tsp oil Plus more for baking or pan frying
    • 2 tsp hot sauce

    Instructions

    • Boil the russet potatoes: slice the russet potatoes into wedges and add to a large saucepan filled with cold water. Bring to a boil over medium high heat and cook for 2-4 minutes or until a fork just about starts to get easily into the potato slices, not overcooked. Immediately strain. Wash with some cold water, and set aside.
    • In a bowl,  add all the dry ingredients, the flours, salt, spices and mix well. Add the potatoes to this bowl to coat in the flour mixture then remove the excess flour from the potatoes by tapping the potatoes and then place them on a plate.
    • Make the batter by adding the oil, hot sauce, and 1/4 cup of Non-Dairy milk to the remaining flour mix, mix in. then add milk 1 tablespoon at a time until the mixture is a smooth batter, you don't want the batter to be too thick but also not too thin so that it doesn't stick to the potatoes. You might or might not need more milk depending on how much flour stuck to the potatoes and was left
    • Take your flour coated potatoes and dip in the batter. Place on a parchment lined baking sheet or a greased baking dish if you're planning to bake them.

    To bake:

    • Bake at 425 degrees F (215 c) for 20 to 25 minutes or until golden and crisp on the outside.You can brush some oil after a 15-minute mark to make them crispier. Lighter colored potatoes in post pics are baked

    To Pan Fry:

    • Heat about two tablespoons of oil in a cast-iron skillet or any thick bottom skillet. Once hot add your battered potatoes and cook until golden brown on all sides.
    • Serve with ranch, or ketchup, or hot sauce.

    Notes

    • For slicing, I usually slice them about an inch thick but you can make thinner slices or thicker slices.
    • You can adjust the flavor to preference, and add more salt and spices if you like to the batter for additional flavor.

    Nutrition

    Nutrition Facts
    Jo Jo Potatoes (Vegan)
    Amount Per Serving
    Calories 158 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Sodium 537mg23%
    Potassium 515mg15%
    Carbohydrates 30g10%
    Fiber 2g8%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 304IU6%
    Vitamin C 8mg10%
    Calcium 71mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • potatoes: we are using baking or Russet potatoes, they have a lot of starch in them
    • For the batter, we use a mix of all-purpose flour and rice flour or cornmeal
    • the spice mix is a blend of salt and Southern condiments like paprika, garlic powder, onion powder, black pepper, celery seeds and cayenne.
    • baking powder for that crispy coating
    • Non-Dairy Milk for thinning out the batter
    • oil – anything that has a high smoking point
    • hot sauce – your favorite kind. Frank’s works great and isn’t too spicy

    ingredients needed for making jo jo potatoes

    Tips:

    • For slicing, I usually slice them about an inch thick but you can make thinner slices or thicker slices.
    • You can adjust the flavor to preference, and add more salt and spices if you like to the batter for additional flavor.
    • Serve these with vegan ranch, or my cilantro lime dip.  Another great dip for these would be my vegan chipotle ranch or my garlic tahini dip.

    How to make Jo Jo Potatoes

    Boil the russet potatoes, slice the russet potatoes and add to a large saucepan filled with water, bring to a boil and cook for 2 to 4 minutes or until a fork just about starts to get into the potato slices, not overcooked. Immediately strain. Wash with some cold water, and set aside.

    potato wedges being covered with flour and spices


    In a bowl,  add all the dry ingredients, the flours, salt, spices and mix well. Add the potatoes to this bowl to coat in the flour mixture then remove the excess flour from the potatoes by tapping the potatoes and then place them on a different plate.

    batter for making jo jo potatoes in a white bowl

    Make the batter by adding the oil, hot sauce, and 1/4 cup of Non-Dairy milk, then add milk 1 tablespoon at a time until the mixture is a smooth batter, you don’t want the batter to be too thick but also not too thin so that it doesn’t stick to the potatoes.

    battered breaded jo jo potatoes on a sheet pan ready to be baked

    Take your flour-coated potatoes and dip them in the batter. Place on a parchment line baking sheet or a greased baking dish if you’re planning to bake them.

    breaded potato wedges in a white casserole dish

    To bake Jo Jo Potatoes:

    Bake at 425 degrees F (215 c) for 20 to 25 minutes or until golden and crisp on the outside.You can brush some oil after a 15-minute mark to make them crispier

    To Pan Fry Jo Jo Potatoes:

    Heat about two tablespoons of oil in a cast-iron skillet or any thick bottom skillet. Once hot add your battered potatoes and cook until golden brown on all sides.

    vegan jo jo potatoes served with vegan ranch dip

    Serve with or ketchup, or hot sauce.

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Thai Green Curry Stir-Fry Noodles
    Vegan Mushroom Pepper Tostadillas – Tostadas meet Quesadilla »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Amybeth Hurst

      April 10, 2023 at 3:11 pm

      5 stars
      This is a fantastic recipe. I love it every time.

      Reply
      • Vegan Richa Support

        April 10, 2023 at 7:42 pm

        yay!

        Reply
    2. Sadie

      May 13, 2022 at 4:05 pm

      Could I use almond flour instead of rice flour? I react to a lot of flours, including rice

      Reply
      • Richa

        May 14, 2022 at 10:15 am

        They won’t be as crispy and you would need more almond flour. If you can eat wheat then try semolina flour.,

        Reply
    3. Steph

      February 05, 2022 at 2:11 pm

      5 stars
      Absolutely delicious, made these last night for my potato-mad husband, he said they were absolutely perfect & “can you make some more” !! I’m so happy I don’t have to buy bagged wedges from the supermarket again, thanks for the perfect battered wedge recipe!
      Steph.

      Reply
      • Vegan Richa Support

        February 07, 2022 at 1:19 pm

        so better than store-bought right?

        Reply
    4. Sony

      December 12, 2021 at 12:22 pm

      Hi, could u share some recipes of baked potatoes like I have seen cubed potatoes with some spices mixed in and herbs topping. TY! This was difficult for me. Made batter twice.

      Reply
      • Richa

        December 12, 2021 at 12:26 pm

        Try my crispy potatoes breakfast potatoes Gujarati potatoes
        https://www.veganricha.com/crunchy-spicy-potatoes/
        https://www.veganricha.com/gujarati-potatoes-bateta-nu-shaak/

        Reply
        • Sony

          December 12, 2021 at 12:51 pm

          I was referring to non Indian recipes. It has 3 steps – boil, flour, batter. Ok to skip boil, flour one?

          Reply
          • Sony

            December 12, 2021 at 1:26 pm

            They came out well! They also reminded me of Indian veggie pakoras of sliced veggies. Good if could share recipe of them when baked.

            Reply
            • Vegan Richa Support

              December 13, 2021 at 2:32 pm

              excellent

            • Richa

              December 14, 2021 at 4:01 am

              simple Oven roasted potatoes are also crisp https://www.veganricha.com/easy-roasted-breakfast-potatoes-vegan/

    5. Bev

      July 13, 2021 at 7:50 pm

      5 stars
      Fabulous! Just what I was hoping for to round out a dinner of zucchini pancakes! You nailed it, Richa! I remember these potatoes from my youth. Sadly, usually fried in the same fat as chicken.

      Reply
    6. KM

      June 30, 2021 at 2:58 pm

      5 stars
      As I was making these, I thought it was way too much effort for a handful of potatoes. Couldn’t possibly be worth it, right?

      Wrong.

      These things are amazing. I’ve never heard of a Jo Jo Potato before and that’s a crying shame. 10/10 will make again and again and again.

      Thanks for another great recipe!

      Reply
    7. Linda

      June 21, 2021 at 10:58 pm

      Love JoJo potatoes I worked at factory that made pressure cookers for chicken sold to kfc church’s etc they would do testing and make chicken & JoJos with packaged Flavor Crisp batter. Everyone would come running for the food.

      Reply
      • Vegan Richa Support

        June 22, 2021 at 3:01 pm

        good story!!

        Reply
    8. Sharon

      June 20, 2021 at 2:04 pm

      5 stars
      I could eat Jo Jo’s 7 days a week. The best Jo Jo’s I ever had use to be sold at the Deli department in a Pathmark located in Livingston, New Jersey. Yummy!

      Reply
    9. Kelly Stevens

      June 17, 2021 at 10:35 am

      Do you think air frying would work?

      Reply
      • Richa

        June 17, 2021 at 3:10 pm

        Yes

        Reply
    10. Lori

      June 16, 2021 at 2:25 pm

      5 stars
      Amazing potatoes with a little crunch.

      Reply
      • Richa

        June 16, 2021 at 5:14 pm

        ❤️❤️❤️

        Reply
    11. Lakisha Jones

      June 15, 2021 at 9:35 am

      Yumm

      Reply
      • Vegan Richa Support

        June 17, 2021 at 4:16 pm

        ❤️❤️

        Reply
    12. Adrienne

      June 14, 2021 at 5:10 pm

      I’d like to make these but first I have a question about the instructions on how to prepare the potatoes.

      You say, “Boil the russet potatoes, slice the russet potatoes into wedges and add to a large saucepan filled with cold water. Bring to a boil over medium high heat and cook for 2-4 minutes or until a fork just about starts to get easily into the potato slices, not overcooked. ”

      These first two sentences tells us to boil the potatoes twice. Is that correct? I’m confused.

      Reply
      • Richa

        June 14, 2021 at 6:14 pm

        No, it’s boil the potatoes : title for how to boil. I’ll update it.

        Reply
        • Adrienne

          June 14, 2021 at 6:35 pm

          Thank you for the speedy reply, Richa. I thought as much but I just wanted to make sure I did things correctly. Guess what I’m fixing for supper tomorrow night!

          Reply
    13. Alexandria Phillips

      June 14, 2021 at 9:01 am

      5 stars
      THis turned out amazing!! I was a little confused about the directions but then decided that you wanted the leftover flour mixture mixed in with the milk mixture. Not sure if I did it right but they still came out amazing. i also used yukon potatoes because that is all that I had.

      Reply
      • Richa

        June 14, 2021 at 12:29 pm

        Awesome! Yes batter of the remaining flour mixture

        Reply
    14. BJ Mackinnon

      June 14, 2021 at 8:54 am

      5 stars
      I haven’t even made these yet, but the recipe is so good, my mouth is watering. On a rainy day like today these will be gone in a heartbeat. Thankyou, they look fabulous. Dinner tonight.

      Reply
      • Richa

        June 14, 2021 at 12:29 pm

        ❤️❤️

        Reply
    15. Marty

      June 14, 2021 at 8:32 am

      Thank you Richa. I love Jo-Jo’s! I never knew how they were made, now I know! I’ll have to buy some Russets, and will definitely try these!

      Reply
      • Richa

        June 14, 2021 at 12:29 pm

        Yay

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa