Jo Jo Potatoes

Name: Jo Jo Potatoes
Yield: Serves 4 to 6
Cuisine: Pacific Northwest, Mid-Atlantic
Ingredients: 3 , medium russet potatoes (about 8 ounces each), scrubbed; 5 tablespoons, vegetable oil; 2/3 cup, panko bread crumbs; 2/3 cup, grated Parmesan cheese; 1 tablespoon, paprika; 2 teaspoons, dry mustard; 1 teaspoon, salt; 3/4 teaspoon, garlic powder; 3/4 teaspoon, dried thyme; 1/8 teaspoon, cayenne pepper

5 comments

Appears in Cook's Country April/May 2011

Fluffy inside with a shaggy, crunchy shell, Jo Jo potatoes are popular in taverns and roadside joints. What would it take to reproduce them at home?

SERVES4 to 6

TIME1¼ hours

WHY THIS RECIPE WORKS

We stuck with traditional russet potatoes for our Jo Jo Potatoes, as the high starch content was key to both fluffiness and crispiness. Microwaving our spuds before baking them ensured that the interiors of our finished wedges were super-fl...

This is a members' feature.