Copycat Restaurant Recipes – Over 869 recipes and boiled new potatoes recipes! Make the best Jojo Potato Wedges ever! You’ll love these potatoes coated in seasoned buttermilk batter and fried until crispy and delicious.

Jojo potato wedges are potatoes that are battered just like chicken fried steak, and oh so irresistible. As an Amazon Associate, I earn from qualifying purchases. I don’t know about you, but I find these Jojo potato wedges so hard to resist. The potatoes are perfectly crisp on the outside, and tender and moist on the inside. These famous potato wedges are sold in many places. Years ago I worked at a place where we made mounds of fried chicken all of the time. These potatoes were one of the dishes that we served.

I feel like I made a ton of these over my years working in that restaurant. For this classic recipe, you will need a few simple ingredients to prepare these amazing treats. These potatoes are very simple to make. You might even call this recipe easy. I use Russet potatoes for this recipe. I typically get a five-pound bag, because the potatoes aren’t too big and they aren’t too small. If you have larger potatoes, you can use them, but you will need to cut them into more than 4 slices.

You will then prepare a seasoned flour mixture and batter the potatoes. I first dip them in seasoned flour, then buttermilk, then back into the flour to get a nice thick crust. Wash potatoes, and cut them into quarters, if your potatoes are very large cut the quarters into eighths. Place potatoes in a bowl of cold water, this will keep them from browning. Prepare the seasoned flour by combining the flour, ground black pepper, salt, and garlic salt in a medium-sized bowl. Stir to mix the seasoned flour. Remove the potato slices from the bowl of water.

Toss potatoes into the flour, shake off the excess flour and then dip into the buttermilk. Dip the potatoes back into the flour. Shake off the excess flour, and place potatoes on a wire rack. Let the potatoes rest for about 5 minutes before deep-frying in vegetable oil that has been preheated to 350 degrees. Cook the potatoes into small batches. Cook until the potatoes are golden brown.

Drain potatoes on a clean wire rack. I fry these potatoes in vegetable oil. I don’t use peanut oil or any other fancy types of oil. I do use a T-Fal fryer though. I think it is great because there is a lid and it will allow you to filter the oil to lengthen its life.