FOOD NEWS
Jojos Are The Regional Take On Fried Potato Wedges That Are Next-Tier Crispy
BY JULIA HOLLAND
Jojos are a fried potato dish exclusive to the Pacific North and Midwest of America. They look similar to standard potato wedges, but are prepared rather differently.
Potatoes cut into wedges are dusted with flour and seasonings, then thrown in a pressure fryer. The exterior coating and deep-fry job makes them super crispy with a pillowy inside.
Pressure fryers are deep, round vats with pressurized tops that trap heat and moisture. The cooking method was engineered to fry chicken quickly at ultra-high temperatures.
At many establishments, such as delis, grocery stories, county fairs, and gas stations, jojos are fried in the same oil used to fry the chicken, for a more savory flavor.
Unlike fries or potato wedges, jojos are not common at restaurants. Several salesmen of the Flavor-Crisp brand pressure fryer claim to have invented the dish.
Cooking potatoes in pressure fryers during product demonstrations was standard protocol for these distributors, leading to widespread popularity for the snack later called jojos.