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Monday, April 4, 2011

Jo Jo Potatoes

 
Have you ever heard of Jo Jo potatoes before?  Well, I, for one, have not.  And it wasn't until I opened the April/May addition of Cook's Country (America's Test Kitchen), that I even realized that I wanted to try Jo Jo potatoes!  You know when a picture makes you instantly drool that it's a must try!  And this... this is a MUST try.  OMG, they were everything the recipe claimed they would be.  They were crispy on the outside and so wonderfully fluffy on the inside.  And the flavor.. it was incredible!  I must say, this is now my new favorite way to consume potatoes.

One of my all time biggest weakness is fries.  I LOVE them.  Give me a plate of really good fries and I could consume them so fast that it would make you laugh.  But I am particular about my fries.  I like them crisp on the outside, tender on the inside.  I don't like to pick up a fry and have it hang limp in my hand.  That's unacceptable!!  Normally, I love a shoestring type of fry....slim and crispy.  These potatoes, though, would make me shun shoestring fries for life.  They are just that good!  So, if you are a fan of fries, try is recipe, it's seriously will make you forget deep fried french fries!!

Jo Jo Potatoes
Slightly adapted from Cook's Country
- Serves 2-4 -
Printable Recipe 
Ingredients:
2 medium to large russet potatoes
3 Tablespoons, plus 1 teaspoon vegetable oil
1/2 cup panko bread crumbs
1/2 cup grated parmesan cheese
2 teaspoons paprika (I used Hungarian sweet paprika)
1 1/2 teaspoons dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon cayenne powder (for less heat use only 1/8 tsp)

Directions:
Cut each potato lengthwise into wedges.  Place potatoes in large bowl and wrap tightly with plastic wrap.  Microwave until edges of potatoes are translucent but centers remain slightly firm about 4-5 minutes, shaking bowl (without removing plastic wrap) to redistribute potatoes halfway through cooking time.  Carefully remove plastic wrap and drain potatoes well.  Return potatoes to bowl, add 3 tablespoons of oil, and stir until potatoes are coated with starchy film, about 1 minute.

Combine panko, parmesan, paprika, mustard, salt, garlic powder, thyme, and cayenne in a shallow dish.  Dredge each potato into panko mixture, pressing gently to adhere, and then transfer to a clean platter.  Let sit for 15 minutes.

Meanwhile, adjust oven rack to the middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees F.  When potatoes are ready, remove the baking sheet from the oven (please be very careful in this step!!!) and brush with remaining 1 teaspoon of oil.  Arrange potatoes, cut side down, in a single layer.  Bake, flipping halfway through, until crisp and golden brown, about 25-30 minutes.  Serve with a side of Ranch dressing.  Enjoy!

One Year Ago:  Tarragon Tilapia

22 comments:

Bo said...

Fries are my weakness...these sound really good!

Big Dude said...

They sure look delicious and your strong positive comments moved them high on the must try list.

Cranberry Morning said...

That looks like a lot of yummy crunch there! Crunch is such an alluring feature! These look fabulous.

StephenC said...

Since moving, we don't have a microwave. What should I do to make Jo Jo's?

Jenn said...

Stephen, I'd boil them for about 3-5 minutes....that should probably work about the same.

Angie's Recipes said...

hehe..you are like my husband..he said he could eat fries every day...those look very tempting!

Design Wine and Dine said...

Thank you for sharing this recipe! I have seen fries like this before but never really think to make them as I never knew how! These are just great!!!!

Nicole said...

Those look delicious, and I love that they aren't fried. For some reason, frying food just scares me. I love all the spices in the breading.

Rivki Locker (Ordinary Blogger) said...

These look great and are just in time for the Jewish Passover holiday. I bet I could replace the bread crumbs with matzoh crumbs for a great Passover side dish. Thanks for sharing!

Yenta Mary said...

Yes, I most certainly DO know about looking at a picture that makes me drool -- you do that to me all the time, but particularly today!!! Oh, man, those potatoes look so good!!!

Pam said...

I love Jo Jo's and haven't had them for years! YUM! Bookmarked.

We Are Not Martha said...

Haha I thought the SAME thing when I saw Cook's Country... And I'm not even a big potato person!! Yours look absolutely delicious :)

Sues

Miss Meat and Potatoes said...

I am in love.

Andrea the Kitchen Witch said...

sweet sweet lord, I must have these!!! Delicious, beautiful, crispy, I want them SO BAD!! Thanks for posting this one Jenn, I can't wait to make them!

Michael Toa said...

the potatoes look fantastic Jenn! Are they better than the mustard potatoes? I'll be giving this a try soon. I cannot wait! :)

At Anna's kitchen table said...

Oooh, they look sooo good!

jewels789 said...

Ok, now those look wonderful! A must try!

Chris said...

Jo Jo Potatoes, wasn't he that annoying creature with long ears on StarWars II? Wait, that was Jar Jar Binks, never mind!

These things look great Jenn and I have bookmarked this to try.

similehere said...
This comment has been removed by a blog administrator.
StephenC said...

Now I know one thing I ate in April 2011. Jo Jo, here I come again. (Later in the week.)

Anonymous said...

i was wondering if i deep fry this instead of baking it, will the flavor still stick to the potatoes? coz i don't have an oven

Jenn said...

Anonymous, I do not know how it would fair when you deep fry these, as I have never done that before, but it should work - give it a try and let me know if it works.