Reviewed: Mar. 3, 2012

Very good recipe, will be doing again soon! The only thing I would do differently is add ALOT more of the spices. My first batch I did this way was the bland one, the second one I added probably double to triple the spice amounts and they turned out perfect. I also added a bit of ceyenne pepper for the subtle spice that most deli potatoes have.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

gremlyn

Cooking Level: Intermediate

Living In: Stover, Missouri, USA

Reviewed: Feb. 9, 2012

in testing, this would be better remove the shallow dish method and use a baggie, substitute papirika for the lemon pepper, add garlic and some dried chilis to enhance the flavour. serve with a cooling ranch sauce

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

wolfenone

Reviewed: Apr. 3, 2011

EXCELLENT RECIPE! The taste was very good but not overwhelming. For the people that said the flour got lumpy, that happens when you get too much egg in your flour. Keep one fork for tossing the potatoes in the egg, (1 or 2 at a time) make sure you drip some egg off as you toss them into the flour.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RADIANTSUN

Cooking Level: Expert

Reviewed: Mar. 3, 2011

Alot of work and mess for something that turned out tasteless and had an uneven texture. I make oven-fried fries using the microwave, oven and other ingredients that turns out much better. Thanks anyway.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 21, 2011

The seasoning is amazing, but read a lot complaints about the batter coating. I work at a gas station and we make our own jo jos. One trick that we use is not to use any milk, or eggs or anything before putting it in the flour batter. Soak them in water for a while before you put them in the flour batter and coat them. Then make sure you let them sit in the flour batter for at least 15-20 mins and don't shake the flour off. Toss them into your deep fryer for about 11 mins depending on size. We have HUGE jo jos. They will turn out crunchy and amazing and no milk or eggs required!! :)

Was this review helpful? [ YES ]
43 users found this review helpful

Reviewer:

Rhiannon

Reviewed: Sep. 15, 2010

These wee pretty good. The only thing I did differently was that I used just a bit more flour and added the spices w/o measuring-just because I like intense flavor :-). This recipe is definatley a keeper! Thank you.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

islandflower79

Cooking Level: Expert

Living In: Sacramento, California, USA

Reviewed: Sep. 7, 2010

These were pretty good. I made them when I had family over for dinner. I was skeptical at first because my first batch I cooked for about as long as the recipe says and they came out a bit undercooked in the middle. The breading reminded me of fried chicken batter, which I did not expect. They also lacked salt, so I added some to the mixture and it was much better. The next batches I ended up cooking for probably about double the time and they came out much better. They actually tasted better after they sat for a while, but everyone said they liked them in the end. They came out much like potato wedges you'd get at a deli or convenience store. Probably make them again if we get a craving.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

APRILFRAZIER

Cooking Level: Expert

Home Town: Madison, Ohio, USA

Living In: Willowick, Ohio, USA

Reviewed: Jul. 29, 2010

Fantastic! We have a pizza restaurant that has JoJos similar to this. I always order these when we go. My husband is not much of a potato lover but he liked these better than the restaurant. He was very impressed. Thanks for a great recipe. It will save me money since I can stop paying the 5 bucks it costs me everytime I buy them at the restaurant.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cookez

Reviewed: Jan. 27, 2010

My hubby loves these! I add more spices than the recipe calls for, but the flavor doesn't seem to come through after frying. We just add some seasoning salt right after they come out of the fryer and they are delicious! For the reviewers that said the dry mix becomes clumpy, I put all the dry ingredients into a large baggie, then after dipping the potatoes in the egg, I put all the potatoes into the baggie with the dry mix and shake it up until all pieces are coated.

Was this review helpful? [ YES ]
3 users found this review helpful