Reviewed: Jul. 14, 2009

Excellent results, I've always loved Jo Jo's and this hit the spot. Workd well in a deep fat frier

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PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Mason City, Iowa, USA

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Reviewed: Jan. 27, 2009

A family pleaser. Very good and tasty. I only cooked 3 baking potatoes and had to use two eggs and double the dry ingredients. It made a lot more than my family of 3 could eat at one meal. I will suggest this recipe to others.

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Kayla's Grandma

Cooking Level: Expert

Home Town: Jackson, Tennessee, USA

Living In: Dunedin, Florida, USA

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Reviewed: Jul. 15, 2008

I guess my rating doesn't truly reflect this recipe as I tweaked it quite a bit...I didn't want to deep fry the potatoes so I substituted about 2 or 3 TBS Shake N Bake Southern Fried coating mix for the flour, and I used 1/4 tsp. pepper instead of 3/4 tsp. lemon pepper. I microwaved the wedges for 1 minute, then added all the seasonings, and then baked them in the oven on 450 degrees for about 20 min. on a greased cookie sheet with melted butter drizzled on top. They came out perfectly crunchy on the outside and moist on the inside. After reading several reviews where people thought these were lacking in flavour due to the flour, I think the Shake N Bake was a good choice.

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CaraMeg

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2008

We enjoyed these potatoes sprinkled with parmesan cheese. My son complained that they were bland, but the rest of us enjoyed them thoroughly.

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David Schwartz, Seattle

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Reviewed: Feb. 23, 2008

These taste almost exactly like the jo jo potatoes that I used be able to get back home at convenience stores. I've always loved those! The mix was pretty gloppy, even on my first batch, so I will have to think of some other way to mix them together. Otherwise, loved them. I didn't use my fryer--just fried in a bit of oil in a wide frying pan.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 29, 2007

Like past reviewer, DREGINEK; I had a problem with the flour/spice mix becoming chunky. My first batch looked delicious and had some flavor but after that batch they went down hill. I do agree with other past reviews that the seasoning mix should be doubled and the mixture wasn't enough for the 2 potatoes I used. Overall, I get the taste these were supposed to achieve but there has to be another way of getting the batter to stick without chunky results? I used the plastic bag method but seem to think it has more to do with the batter not the method of coating. Maybe next time use milk instead of egg? I may try that next time. Thanks, Wendy. I will be playing around with this recipe.

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Aug. 16, 2007

These came out nice and crunchy and moist in the middle but had no flavor, definately needs alot more seasoning.

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Coot226

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 3, 2006

pretty good jo jo's. slightly different than the store bought ones, but they were tasty. Next time, however, I'll add a little more seasonings to the flour. But overall, good:-)

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Jen

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Cadiz, Ohio, USA

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Reviewed: Nov. 17, 2006

I was at a restaurant and had this dish many years ago. Could never quite get the spices right, but this is it...Excellent.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Sep. 20, 2006

Yummy!

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Mar. 28, 2006

These were so easy to make and such a hit with the fam! There were no more left at the end of the meal! The coating was really good!

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BECKYSAN01

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: New Bern, North Carolina, USA

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Reviewed: Feb. 26, 2006

Delicious!

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Bequita84

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2006

These are great!! I cut baking potatoes crosswise and added a tsp of "Ms.Dash" for a little more spice. Then fried in the deep fryer. They came out crispy on the outside and soft and yummy on the inside. Excellent!! Great recipe..thanks!

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Linda

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Reviewed: Jan. 12, 2006

These are great! I will make these all the time. They are sooo easy. I fried them in my deep frier. I always make more flour mixture than called for when frying things, I always seem to need more. I tripled the flour and seasonings and added 1/2 tsp baking powder. For the egg mixture I mixed 2 eggs and 1 cup heavy cream. To cut down on the mess I put the potatoes in the egg mixture and then a couple at a time I would use a fork to transfer them to the flour mixture and then I would shake the bowl side to side until the wedges were coated. Very little mess, easy and sooo good.

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LITTLELADYJONES

Cooking Level: Expert

Home Town: Primghar, Iowa, USA

Living In: Leander, Texas, USA

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Reviewed: Oct. 15, 2005

These are great, just like what I used to get in the stores back west (out here on the east coast, no one seems to no what they are- but maybe I'm just looking in the wrong places). Took a bit more flour than the recipe states, but they were the perfect texture and tasted fabulous, especially dipped in ranch dressing. Thanks for sharing the recipe!!

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MELYSSAMORE

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Reviewed: Nov. 8, 2004

They were yummy. I used pepper in stead of lemon pepper and added some garlic salt and parsley. I fried them in vegetable oil in a frying pan in stead of in the deep fryer, they turned out great.

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CLASSYR75

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Reviewed: Mar. 21, 2004

These turned out really good! They were crunchy with an excellent texture. I popped mine in the freezer for a few minutes before frying. The only adjustment I would make would be to omit the lemon pepper and substitute some other kind of spice, but that's just personal preference. They looked and tasted like restaurant quality. I was impressed!

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ILoveMyPug

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Reviewed: Mar. 20, 2004

Very enjoyable. If you like your J0-Jo's a little more spicy, add a some black or red pepper. I made mine in a fry daddy for five minutes. To make Jo-Jo's more "tender" bake at 350F for 10 to 15 minutes after frying.

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TEK1959

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Reviewed: Jun. 30, 2003

I get the idea of these but they didn't turn out exactly as I had envisioned. They WERE tasty BUT after doing the first "batch" - the flour mix became chunky - which in turn was chunky on the 2nd batch of wedges. Plus, they were a mess to make. The spice mix is VERY good (on the ones that turned out) but as the recipe is written, I'm not sure if they were worth the hassle. Perhaps trying to coat them by placing the spice mix/potatoes in a plastic baggie might work better and be less messy? I'll think about it...

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DREGINEK

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Reviewed: Nov. 13, 2002

Seemed a little too floury to me, but at the same time, this isn't quite what I expected.

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Heather

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