Jojos Recipe
A west coast delicacy. Wedged baked potatoes, hand-breaded and fried to order. Served piping hot, these crispy wedges are best when dipped in Zany’s signature Ranch dressing.
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Ingredients
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JoJo Wedges
Zany's-style Ranch (for serving)
Method
JoJo Wedges
- 1
Prep potatoes
Scrub the russet potatoes well and pat dry. Cut each potato lengthwise into 6–8 wedges (first slice in half lengthwise, then cut each half into 3–4 wedges depending on potato size) so wedges are roughly equal thickness.
- 2
Soak
Place the wedges in a large bowl and cover with cold water. Soak for 30 minutes to 1 hour to remove surface starch (this helps achieve crispiness). Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.
- 3
Make dredge & coating
In a shallow bowl or pie plate whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, black pepper, and kosher salt. In a second bowl whisk together the buttermilk, egg, and hot sauce (if using). Place the panko breadcrumbs in a third shallow bowl or tray.
- 4
Bread the wedges
Working in batches, dredge dry potato wedges first in the flour-spice mixture (shake off excess), then dip into the buttermilk-egg mixture allowing excess to drip back into the bowl, and finally press into the panko breadcrumbs to coat completely. For an extra-thick crust, repeat the buttermilk then panko step once more. Place coated wedges on a wire rack set over a baking sheet and let rest for 10 minutes to adhere.
- 5
Heat oil
Pour vegetable oil into a large heavy pot or deep fryer to a depth of about 2–3 inches (enough to submerge wedges) and heat to 350°F (175°C). Use a thermometer to maintain accurate temperature; adjust heat as needed. If you don’t have a thermometer, test by dropping a small piece of bread—it should brown in about 60 seconds.
- 6
Fry
Fry the breaded wedges in batches without overcrowding (4–6 wedges per batch depending on pot size). Fry until golden brown and crisp, 4–6 minutes per batch. Flip once halfway through cooking so both sides are evenly browned. Use a spider or slotted spoon to transfer finished wedges to a wire rack set over a baking sheet; season lightly with a pinch of kosher salt while still hot.
- 7
Keep warm
If making multiple batches, keep finished wedges warm in a 200°F (95°C) oven on a wire rack so they remain crisp while you finish frying remaining batches.
- 8
Finish & garnish
When all batches are done, toss the wedges gently with chopped fresh parsley for color and serve immediately piping hot alongside Zany’s-style Ranch dressing.
Zany's-style Ranch (for serving)
- 9
Combine base
In a medium bowl whisk together mayonnaise and sour cream until smooth. Stir in the buttermilk a little at a time until you reach a creamy, dip-like consistency.
- 10
- 11
Chill
Cover and refrigerate the ranch for at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. Bring to room temperature for 10–15 minutes before serving if chilled very cold.