Jojo Fries Recipe

Wash and cut

Scrub the russet potatoes well to remove dirt. Leave the skin on. Cut each potato into thick wedges: start by halving lengthwise, then cut each half into 3–4 wedges depending on potato size so you have 8–12 wedges per potato.

Soak

Place the cut wedges in a large bowl and cover with cold water. Add ice cubes and let soak for 30 minutes to 1 hour to remove surface starch. This helps achieve a crisp exterior.

After soaking, drain the potatoes in a colander and pat completely dry with clean kitchen towels or paper towels. Drying is essential to avoid oil splatter and to help the coating adhere.

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, kosher salt, and black pepper until evenly combined. This dry mix will create the classic JoJo seasoned crust.

In a separate medium bowl, whisk the whole milk, egg, and Worcestershire sauce until smooth and slightly frothy. The batter should be thin enough to coat but not run off completely.

Working in batches (to avoid crowding), first toss a portion of the dried wedges in the wet batter until evenly coated. Let excess drip off briefly, then transfer the battered wedges into the seasoned flour mixture. Press lightly so the dry mix adheres well, then shake off excess and set the coated wedges on a wire rack while you repeat with remaining potatoes.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep pan to a depth of about 1 to 1.5 inches (enough to halfway submerge the wedges). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one coated wedge — oil should sizzle steadily.

Fry in batches

Carefully add a single layer of coated wedges to the hot oil without overcrowding. Fry for 4–6 minutes, turning halfway if needed, until the coating is deep golden brown and the potatoes are tender when pierced with a skewer. Use a slotted spoon or spider to transfer fries to a paper towel-lined tray to drain. Repeat with remaining wedges, allowing oil to return to temperature between batches.

Optional second fry (extra crisp)

For an extra-crisp JoJo, after all batches are fried, return the fries to oil heated to 375°F (190°C) and fry 1–2 minutes until extra golden and crisp. Drain again on paper towels.

While still hot, sprinkle the fries with the finishing kosher salt to taste and toss gently to distribute. If using, sprinkle chopped parsley for color and freshness.

Serve immediately with ketchup or your favorite dipping sauce. JoJo fries are best enjoyed hot and crisp.