Jo Jo Potatoes: Air Fryer Magic In 15 Minutes

Jo Jo potatoes, or potato wedges, are a delicious snack or side dish that can be made easily in an air fryer. They are a healthier alternative to deep-fried potatoes and can be seasoned to perfection with spices like smoked paprika, garlic, and onion powder. The key to getting them crispy is to soak the potatoes in cold water before cooking, which helps remove excess starch. Russet potatoes are the best type of potato to use for this recipe, as they are starchy and will result in fluffy and crispy wedges. The cooking time will depend on the size of your air fryer, but generally, they should be cooked at around 400 degrees Fahrenheit for 15-20 minutes, with the wedges being flipped halfway through.

Choosing the right potatoes

Type of Potato

The best potatoes for jo jo potatoes are starchy varieties such as russets or Yukon Gold. These potatoes have the ideal texture and flavour for this recipe. Russet potatoes, in particular, are large and cut into perfect sizes. They also tend to have thick skin, which is ideal for potato wedges. If you opt for Yukon Gold, keep in mind that they may be slightly smaller in size.

Potato Size and Shape

When selecting your potatoes, try to choose ones that are similar in size and shape. This ensures even cooking, preventing some pieces from burning while others remain undercooked. Look for potatoes that are of uniform thickness, as this will make cutting them into even wedges easier.

Potato Skin

Potato wedges typically include the skin, which is left on during cooking. The skin provides additional nutrients and texture to the dish. However, if you prefer, you can peel the potatoes before cutting them into wedges.

Freshness

Always choose fresh potatoes that are firm and free of any sprouting or shrivelling. Avoid potatoes with soft spots, cuts, or green discolouration. Fresh potatoes will yield the best results in terms of taste and texture.

Storage

If you are not using the potatoes immediately, store them in a cool, dark, well-ventilated place. Avoid exposing them to sunlight or storing them in extremely cold temperatures, as this can affect their texture and taste.

Preparation

Before cutting your potatoes, scrub them thoroughly under running water to remove any dirt. You can also use a vegetable brush to ensure they are clean. Then, pat them dry with a clean cloth or paper towel before cutting them into wedges.

Preparing the potatoes

First, select the right type of potatoes. Russet potatoes are the most recommended variety, as they are large and cut into the perfect size. They also have a soft, fluffy texture and a crispy exterior when cooked. However, you can also use Yukon Gold or similar gold potatoes, which will result in a similar texture. Avoid using waxy potatoes like red or fingerling potatoes, as they will not achieve the desired soft and fluffy interior.

Once you have your potatoes, give them a good scrub to remove any dirt. Then, cut them into wedges of evenly sized cuts. The wedges should be about 1/2-inch thick, and it is important to ensure they are all similar in thickness to ensure even cooking. Uneven cuts will result in some pieces burning while others remain undercooked.

After cutting, place the potato wedges into a bowl of cold water and let them soak. Soaking helps remove excess starch, which will make the potatoes crispier. It is an optional step, but it is recommended for the best results. The recommended soaking time varies from 10 minutes to 30 minutes, depending on the recipe.

Once the potatoes have soaked, dry them thoroughly using paper towels or a clean cloth. This step is important to ensure that the seasoning and oil can properly coat the potatoes.

Now, it's time to season the potatoes. Place the dried wedges into a clean, dry bowl and drizzle with olive oil or avocado oil. Then, add your desired seasonings and toss to coat the potatoes evenly. You can use a variety of seasonings, such as garlic powder, onion powder, smoked paprika, sea salt, black pepper, and cayenne pepper. Be generous with the salt and pepper to ensure the potatoes are well-seasoned.

After seasoning, it's time to arrange the wedges in the air fryer basket. Make sure they are in a single layer, and avoid overcrowding the basket. Depending on the size of your air fryer, you may need to cook the potatoes in multiple batches.

Finally, set your air fryer to the recommended temperature, which is typically between 360-400 degrees Fahrenheit, and cook the potatoes for 15-20 minutes, flipping them halfway through the cooking time. Keep a close eye on them to ensure they don't burn, and adjust the timing as needed.

Coating the potatoes

Step 1: Prepare the Potatoes

Start by washing and scrubbing the potatoes to remove any dirt or impurities. For the best results, it is recommended to use russet potatoes, as they have the ideal shape and size for potato wedges. However, other types such as Yukon Gold or red potatoes can also be used. Just ensure they are of similar size to ensure even cooking.

Step 2: Cut the Potatoes into Wedges

Cutting the potatoes into wedges of uniform size is important. First, cut each potato lengthwise into two halves. Then, cut each half into 4-5 wedges, depending on the thickness of the potato. Try to keep the wedges of similar thickness to ensure even cooking and avoid burning.

Step 3: Soaking the Potatoes (Optional)

Soaking the potato wedges in cold water is an optional step, but it can help improve the crispiness of the final product. The cold water soak helps remove excess starch from the potatoes, resulting in crispier wedges. Soak the wedges for at least 20 minutes, and up to 30 minutes for maximum crispness.

Step 4: Prepare the Coating Mixture

While the potatoes are soaking, prepare the coating mixture. This mixture can vary depending on your preferences, but a simple option is to use a combination of flour, garlic powder, onion powder, paprika, salt, and pepper. You can also add cayenne pepper for a spicier kick. Whisk these ingredients together in a wide dish.

Step 5: Coat the Potatoes

After soaking the potatoes, dry them thoroughly using paper towels or a clean cloth. This step is important to ensure that the coating adheres well to the potatoes. Once dried, place the potatoes in a large bowl and drizzle with olive oil or avocado oil. Toss the potatoes to ensure they are evenly coated with oil.

Next, add the seasoning mixture to the bowl with the potatoes. Use tongs or your hands to mix and ensure that all the potato wedges are thoroughly coated with the seasoning mixture. Make sure that the seasoning is evenly distributed and that all sides of the wedges are covered.

Step 6: Air Fry the Potatoes

Finally, it's time to cook the potatoes in your air fryer! Place the coated wedges into the air fryer basket in a single layer, ensuring they are not overcrowded. Depending on the size of your air fryer, you may need to cook the potatoes in multiple batches.

Spray the potatoes with a light coat of oil, which will help them crisp up and turn golden brown. Air fry at a temperature between 360-400 degrees Fahrenheit for 15-20 minutes, flipping the wedges halfway through the cooking time.

And that's it! Once the potatoes are golden brown and cooked to your desired level of crispness, remove them from the air fryer and serve with your favorite dipping sauce. Enjoy!

Cooking the potatoes

Ingredients

To make jo-jo potatoes in an air fryer, you will need the following ingredients:

• Russet potatoes (or Yukon Gold potatoes)
• Oil (avocado, vegetable, peanut, olive, or canola oil)
• Arrowroot powder/starch/flour (or cornstarch)
• Garlic powder
• Onion powder
• Smoked paprika
• Sea salt
• Freshly ground black pepper

Preparation

First, cut the potatoes into wedges. A good method is to cut each potato in half lengthwise, and then cut each half into 4-5 wedges, depending on the thickness and shape of the potato. Try to keep the wedges about the same thickness so that they cook evenly.

Next, you can optionally soak the potato wedges in cold water for at least 20 minutes. This will help remove excess starch and make the potatoes crispier, but it is not necessary if you are short on time. If you do soak the potatoes, be sure to pat them dry with a paper towel after removing them from the water.

Now it's time to season the potatoes. Add your oil, spices, and arrowroot powder/starch/flour to the bowl with the potato wedges. Use tongs to mix until all the arrowroot is soaked up and the wedges are completely coated with the oil and spice mixture.

Cooking

Place the wedges into your air fryer in a single layer, ensuring they are not overcrowded. If you have a smaller air fryer, you may need to cook the potatoes in multiple batches. Set the air fryer temperature to between 360-400°F and cook for 15-20 minutes, flipping the wedges halfway through. The potatoes are done when they are golden brown.

Serving

Serve your jo-jo potatoes with your favourite dipping sauce, such as ranch, ketchup, BBQ sauce, or aioli. Enjoy!

Serving suggestions

There are many ways to serve air fryer jojo potatoes. They can be served as a side dish, an appetizer, or a snack. Here are some specific serving suggestions:

• With eggs and bacon for breakfast
• With burgers, chicken strips, hot dogs, or other sporting event-style meals
• With steak, chicken, pork, or any other meat as a side dish
• As a snack with ketchup or ranch
• With a salad for lunch
• With chicken nuggets, gluten-free burgers, or air fryer fried chicken
• With dips like ketchup, ranch, BBQ sauce, or vinegar BBQ sauce
• As an appetizer with ketchup or other dips
• With air fryer frozen hamburgers, seasoned turkey wings, or lemon pepper chicken wings
• With an air fryer cheeseburger or air fryer breaded chicken wings
• With an air fryer Cornish hen, turkey wings, fried chicken wings, steak, scallops, or lamb chops
• With an air fryer cheeseburger, crispy chicken wings, buffalo wings, or Southwestern egg rolls
• With a spread of dipping sauces such as Chick Fil A sauce, ranch, ketchup, sour cream, or aioli
• With air fryer chicken nuggets, gluten-free burgers, or as an appetizer with a spread of dipping sauces

Frequently asked questions