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Jo-Jo’s: A Potluck Favorite

Posted by at 5:07 AM | Permalink | 1 Comment

Jo-Jo's: A Potluck Favorite by Kerry AnderlikWhenever our family gets together or we plan one of our potlucks,  someone always asks, “Are you going to bring Jo-Jo’s?” These treats are a staple in our diet and a big hit at our potlucks.

For those who are unfamiliar with Jo-Jo potatoes, they’re simply called “potato wedges” in many regions of the country. Whatever you call them, all you have to do is put them out on a tray and watch people flock to them. Jo-Jo’s are the perfect finger food and are often eaten as an appetizer while the rest of the food is being served.

Making Jo-Jo potatoes could not be easier. Just make sure you start with Russet potatoes. (Red and yellow potatoes don’t have the right texture.) Preheat the oven to 375°F to 400°F and let it heat up while you cut the potatoes lengthwise into wedges (about six to 10 wedges per potato, depending on the size of potato).

Put the potatoes in a big bowl, pour in some olive oil, and stir to coat the slices. Add salt, cumin, and paprika to suit your taste. Place the potatoes in rows on a nonstick cookie baking tray and cook at 375°F to 400°F for about 30 minutes. The Jo-Jo’s are done when the inside is soft and mealy and the outside is golden brown. We normally cook them right before we head to the potluck and keep them well covered to hold in the heat, but they can also be reheated, if needed, and they are actually pretty good served cold.

Give them a try and let me know what you think.

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  • David Will says:

    I would be careful saying that Jo-Jos are another name for potato wedges. While they technically are, in the Northern WV / Western PA area it is understood that they are only Jo-Jos if deep fried in the same grease as fried chicken. It’s done for flavor and true Jo-Jos here even smell like fried chicken. I’m not vegetarian but have friends who are. While I love a good plate of Jo-Jos it might be upsetting to someone who ordered them.

    Blessings and Joy,


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