Jo Jo Potatoes
Quick Bite
Jo Jo potatoes are thick, seasoned potato wedges, usually pressure-fried until crisp outside and fluffy inside. They are part fried potato, part comfort-food sidekick, and deeply at home next to fried chicken in the Pacific Northwest.
History
Jo Jo potatoes are a Pacific Northwest staple, especially in Oregon and Washington, where they have long appeared at delis, fried-chicken counters, convenience stores, taverns, and roadside spots. They are not just ordinary potato wedges; the classic version is seasoned, sometimes breaded or battered, and pressure-fried.
The exact origin of the name “Jo Jo” is fuzzy, which is very on-brand for regional comfort food. Some stories connect the name to restaurant equipment companies, pressure fryers, or old food-service branding. What matters on the plate is the style: big potato wedges with a seasoned crust and a soft interior.
Jo Jos became especially associated with places that also served fried chicken, because pressure fryers could cook both chicken and potatoes beautifully. The potatoes came out golden and sturdy, with enough seasoning to stand up to ranch, fry sauce, ketchup, or whatever local dipping loyalty was in play.
A good Jo Jo should feel bigger and more substantial than a French fry. It should have crisp edges, a fluffy potato center, and enough seasoning that you keep reaching for one more even after declaring yourself done.
Fun Facts
- Jo Jos are especially associated with the Pacific Northwest.
- The classic version is often pressure-fried, not just baked or deep-fried like a regular wedge.
- They are natural partners for fried chicken, ranch, fry sauce, and road-trip meals eaten from a paper tray.
Where to Try
A beloved Portland dive known for fried chicken and Jo Jos, exactly the kind of setting where this potato style makes sense.
A Portland restaurant and food-cart-grown favorite built around fried chicken sandwiches, smash burgers, and extra-crispy Jo Jos.
A longtime Oregon bar and grill where Jo Jos fit right into the state’s casual tavern-and-comfort-food culture.
About the Game
This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.
Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.
Recipe
Ingredients
Instructions
- Cut the potatoes: Scrub the potatoes well and cut each into thick wedges.
- Par-cook: Place the wedges in a pot of salted water and simmer for 5 to 7 minutes, just until slightly tender but not falling apart.
- Dry: Drain and let the potatoes steam-dry for several minutes.
- Make the coating: In a bowl, mix flour, cornstarch, salt, paprika, garlic powder, onion powder, black pepper, cayenne, and baking powder.
- Dip: Dip each potato wedge in buttermilk.
- Dredge: Dredge in the seasoned flour mixture, pressing gently so the coating sticks.
- Heat the oil: Heat oil to 350°F in a heavy pot.
- Fry: Fry the wedges in batches until golden brown and crisp, about 4 to 6 minutes.
- Drain and season: Drain on a rack and season with a little extra salt.
- Serve: Serve hot with ranch, fry sauce, ketchup, or barbecue sauce.
