Jojos Soul Food Recipe

Prep and cut potatoes

Wash and scrub the russet potatoes well. Leave the skin on for texture. Cut each potato into wedges: halve lengthwise, then cut each half into 3–4 wedges depending on size to yield thick, hearty jojos. Place the cut wedges in a large bowl of cold water as you work to remove excess starch; soak 15 minutes.

Dry and par-cook (optional for fluffy inside)

Drain the soaked wedges and pat dry thoroughly with clean towels. For fluffier interiors and crisp exterior, par-cook in boiling salted water for 4 minutes then drain and cool on a rack for 5 minutes. Alternatively, skip par-cook and proceed directly to dredging for a firmer potato inside.

Make dry coating

In a wide shallow dish, whisk together the yellow cornmeal, all-purpose flour, fine cornmeal, panko breadcrumbs, garlic powder, onion powder, smoked paprika, cayenne, kosher salt, and black pepper until evenly combined. Taste a pinch and adjust seasoning as desired.

In another bowl, whisk the eggs until combined. Add the buttermilk, hot sauce, and Worcestershire sauce and whisk until smooth. This tangy wet dredge helps the dry coating adhere and adds flavor.

Set up a breading station: potatoes, wet dredge, and dry coating in three separate containers. Work in batches of 6–8 wedges.

Heat oil

In a heavy-bottomed Dutch oven or deep skillet, pour enough neutral oil to come about 1–1.5 inches up the side (approximately 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle and brown steadily.

Coat potatoes

Working in batches, toss wedges in the wet dredge to fully coat, then let excess drip off for 5–10 seconds, then press into the dry coating, turning to cover completely. For an extra-crisp double coating, dip back into the wet dredge briefly and re-coat in the dry mixture. Place coated wedges on a wire rack and let rest 5 minutes to set the crust.

Fry until golden

Carefully lower 4–6 coated wedges into the hot oil without overcrowding. Fry, turning occasionally, until deep golden brown and cooked through, about 5–7 minutes per batch depending on wedge thickness. Maintain oil temperature between 325–350°F; if it drops, allow it to recover between batches.

Drain and season

Using a slotted spoon or spider, remove jojos to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with a light pinch of kosher salt while hot and garnish with chopped fresh parsley.

Serve

Serve hot with lemon wedges, pickle chips, and ranch or comeback sauce for dipping. Jojos are best eaten the same day while crisp.