JOJOS (FRIED POTATO WEDGES)
4 servings
A food born of pressure-fried chicken joints, jojos, as they are affectionately known in the Pacific Northwest, are essentially chicken-fried potatoes, and typically fried alongside chicken. Please read about Deep-Frying.
Cut lengthwise into 8 wedges each:
- 2 pounds russet potatoes, unpeeled (about 3 medium)
Place in a steamer basket in layers so that all of the cut faces are exposed. Steam for 5 minutes. Meanwhile, whisk together in a small bowl:
- 1½ teaspoons salt
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- 1½ teaspoons smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
Let the potato wedges cool slightly, then transfer to a large bowl. Gradually sprinkle the seasonings over the potatoes, gently tossing them by shaking the bowl back and forth. When the potatoes are coated, place them skin side down on a plate or baking sheet to dry and cool further. If possible, let them dry out like this for 1 hour, uncovered.
Preheat the oven to 200°F. Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven:
- 2 inches vegetable oil
Add about one-third of the potato wedges and fry until golden, about 5 minutes. Transfer the fried potato wedges to a rack over a baking sheet and keep warm in the oven as you fry the remaining potatoes. Serve with:
- Ranch Dressing, Creamy Blue Cheese Dressing, or ketchup