Jo Jo potatoes take me back to childhood. The first time I tried them I was instantly hooked. As someone who grew up in Idaho, potatoes are a comfort food for me, and these thick-cut wedges—crispy on the outside, soft and creamy inside—are one of my favorites. I used to dip them in a simple fry sauce made from mayonnaise and ketchup, and they were irresistible.
Recently I rediscovered a baked version of Jo Jo potatoes and decided to recreate it. Baking the wedges keeps the texture and flavor of traditional Jo Jo’s but avoids deep-frying and excess grease. They crisp beautifully in the oven and make a fantastic side for sandwiches, grilled chicken, or a fresh salad. This recipe is simple, uses everyday pantry ingredients, and delivers satisfying crunch and flavor.
Baked Jo Jo Potatoes
Wedges:
- 2 medium to large russet potatoes
- 3 tbsp + 1 tsp vegetable oil, divided
Coating:
- ½ cup plain panko bread crumbs
- ½ cup grated Parmesan cheese
- 2 tsp paprika
- 1½ tsp dry mustard
- ¼ tsp garlic powder
- ¼ tsp dried thyme
- ⅛ tsp cayenne powder (optional)
- Sea salt and freshly cracked black pepper, to taste
How to Make Baked Jo Jo Potatoes
- Prepare the potatoes: Wash and dry the potatoes, leaving the skins on. Cut each potato lengthwise into wedges. Place the wedges in a large microwave-safe glass dish and cover tightly with plastic wrap.
- Microwave on high for about 4 minutes, until the edges of the wedges appear translucent while the centers are still slightly firm. Halfway through cooking, carefully shake the covered dish to redistribute the potatoes so they cook evenly.
- Remove the plastic wrap carefully and drain any accumulated condensation. Return the wedges to the glass dish, add 3 tablespoons of vegetable oil, and gently toss for about a minute so the potatoes become evenly coated with a thin starchy film.
- Make the coating: In a shallow rimmed plate or pie pan, combine the panko breadcrumbs, grated Parmesan, paprika, dry mustard, garlic powder, dried thyme, cayenne (if using), and salt and pepper to taste. Stir until well mixed.
- Dredge each potato wedge in the panko mixture, pressing gently so the coating adheres. Place coated wedges on a clean plate as you go. Let the coated wedges rest for 15 minutes so the coating sets.
- Bake the wedges: Preheat the oven to 400°F (205°C). Place a rimmed baking sheet on the middle rack while the oven heats so the sheet becomes hot—this helps create a crisp crust when the potatoes hit the pan.
- When the oven and baking sheet are hot, carefully remove the sheet and brush it with the remaining 1 teaspoon of oil. Arrange the coated wedges cut side down in a single layer without overcrowding.
- Bake for 15 minutes, then carefully flip each wedge and continue baking for another 10–15 minutes, or until the coating is golden-brown and crisp and the potato is tender when pierced with a fork.
- Serve immediately: These Jo Jo potatoes are best hot from the oven. Serve with your favorite dipping sauce—classic fry sauce, ketchup, ranch, or chipotle mayo all work well.
Notes, Tips & Variations
- Par-cooking the wedges in the microwave shortens oven time and helps the interior stay soft while the exterior crisps.
- Adjust seasonings to your taste—add smoked paprika for a deeper flavor or increase cayenne for more heat.
- Panko yields a lighter, crunchier crust than regular breadcrumbs. If you prefer, swap with regular crumbs or crushed cornflakes for a different texture.
- For an oil-free alternative, try using a light spray of oil on the baking sheet and the wedges, though results will be slightly less crisp.
Recipe Summary
Prep time: about 30 minutes (including resting time). Cook time: about 30 minutes. Total time: roughly 1 hour. Servings: 2 to 4, depending on appetite. Course: Side dish. Cuisine: American.
Equipment
- Baking sheet (rimmed)
- Glass dish or microwave-safe container
- Shallow plate or pie pan for coating
These baked Jo Jo potatoes are an easy, flavorful side that brings back classic comfort food memories without the deep-fryer. Crisp, savory, and satisfying—perfect alongside sandwiches, grilled proteins, or a bright salad. Enjoy!